Puff Pastry Almond Squares

Delicately flaky and full of sweet flavor!

One batch of Quick Puff Pastry

¾ cup almond paste or almond pastry filling

Egg wash (one egg beaten with one tablespoon of water)

Powdered sugar icing (1 cup of powdered sugar whisked with 1 or 2 Tbs. milk)

Toasted sliced almonds (about 1/2 cup)

Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. On a lightly floured board, roll puff pastry into a 9” by 12” rectangle. Cut into 12 3-inch squares.

Spoon one tablespoon of almond paste or almond pastry filling into the middle of half the squares. Brush the edges lightly with egg wash and place the remaining pastry squares on top. Pinch the edges to seal with your fingers or use the tines of a fork. Arrange the squares about 2 inches apart on prepared pan.

Brush the squares with egg wash and bake for 20 to 25 minutes or in pastry as golden brown and puffed up.

Allow to cool on the pan, then drizzle or brush with powdered sugar icing and top with toasted almonds.

Notes

---I use Solo brand cake and pastry filling for my pastries--it comes in several flavors, including almond, raspberry, apricot, and cherry.

---Seal the pastry squares carefully so the filling doesn't spill out.