Sweet Almond Pastry
adapted from Pepperidge Farm
2 eggs
1 Tbsp water
6 oz almond paste
3 Tbsp granulated sugar
1/2 tsp vanilla extract
1 sheet of puff pastry (Pepperidge Farm Puff Pastry Sheets), thawed per package directions
1/4 cup sliced almonds
Confectioner's sugar
Heat the oven to 400° F. Line a baking sheet with parchment paper. Using a fork, stir one egg and the water together.
Place the almond paste, granulated sugar, one egg and vanilla in a food processor. Cover and process until the mixture is smooth.
Unfold the sheet of pastry on a lightly floured work surface. Roll the pastry into a 12 X 10 rectangle. Withe the short side facing you, spoon the almond mixture on the bottom half of the pastry to within one inch of the edges. Cut several 2-3 inch long slits, about 1 inch apart, on the plain side of the pastry. Fold this side of the pastry over the filling and seal the edges with a fork.
Brush the pastry with the egg mixture. Sprinkle with the almonds and place the filled pastry on the prepared baking sheet.
Bake for 12 minutes. Reduce the temperature to 375° F. Bake for 20 minutes or until the pastry is golden brown. Cool on a wire rack for 15 minutes to serve warm or let cool completely. Sprinkle with confectioner's sugar, if desired.