Ingredients

• 1 sheet of Pepperidge Farm® puff pastry
• 4 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1/4 teaspoon almond extract
• 1/3 cup seedless raspberry jelly
Glaze
• 1/4 cup powdered sugar
• 1/8 teaspoon almond extract
• 2 teaspoons half-and-half
• 1/4 cup sliced almonds, raw

Instructions

1. Preheat the oven to 400 degrees.
2. Defrost the puff pastry. Roll dough on a parchment paper lined cookie sheet (not a jelly roll pan or air bake cookie sheet) to be an 18"x6" rectangle.
3. Combine cream cheese, powdered sugar, and almond extract in a small bowl.
4. Spread over half of the puff pastry width-wise, leaving a 1/2" edge.
5. Spread jelly over the cream cheese.
6. Fold over the puff pastry to cover the filling. Roll the bottom pastry over the top pastry edge then twist to tuck the bottom into the top. Press down with fork tines around three sides of the edges that are rolled in order to seal. Make slashes through the top layer of pastry to allow steam to escape.
7. Bake for 12 minutes. Then reduce the oven heat to 375 degrees. Bake for an additional 20 minutes.
8. Remove from oven and let cool for at least 10 minutes.
9. Spread raw almonds over the pastry.
10. For glaze, combine powdered sugar, almond extract, and half-and-half in a bowl. Drizzle over the pastry to make the raw almonds stick to the pastry top. Serve plain as a breakfast pastry or with ice cream for dessert.