Ingredients:

  • 17.3 oz frozen puff pastry, thawed but cold
  • 2 tbsp all-purpose flour for dusting
  • 7 oz almond paste
  • 1/4 cup powdered sugar
  • 2 tbsp unsalted butter, room temperature
  • 1 large egg white
  • 1/4 tsp almond extract
  • 1 tbsp all-purpose flour for filling binder
  • 1 large egg for egg wash
  • 1 tbsp water
  • 1/2 cup sliced almonds

Instructions:

  1. Cream the 7 oz almond paste, 1/4 cup powdered sugar, and 2 tbsp butter together. Note: Ensure there are no large lumps of paste left, as they won't melt during the short bake time.
  2. Whisk in the 1 large egg white, 1/4 tsp almond extract, and 1 tbsp flour. Note: The mixture should look like a thick, spreadable frosting.
  3. Unfold your thawed 17.3 oz puff pastry onto a floured surface. Cut each sheet into four equal rectangles until you have eight long strips.
  4. Place a generous log of filling (about 2 tablespoons) down the center of each rectangle. Note: Leave a 1 cm border at the top and bottom to ensure a good seal.
  5. Fold the dough over the filling and press the edges firmly. Use a fork to crimp the long edge until the two layers are visibly fused.
  6. Using a sharp knife or kitchen shears, make 4 or 5 deep snips along the crimped edge. Note: Don't cut all the way into the filling; just go deep enough to create the toes.
  7. Gently bend the pastry into a slight crescent shape, pulling the toes apart. Look for the filling peeking through the slits.
  8. Brush with egg wash, top with 1/2 cup sliced almonds, and bake at 200°C for 20 minutes until golden and crackling.