17 1/4 oz frozen puff pastry; thawed
1 egg; separated
1 tablespoon water
1 cup sliced almonds
1 cup sugar
2 cups heavy whipping cream; whipped
Confectioners’ sugar
Unfold pastry sheets onto a lightly floured surface. Cut each sheet into nine 3-in. squares. Place 1 in. apart on greased baking sheets; set aside. In a small bowl, beat egg yolk and water; brush over pastry squares. In another bowl, beat egg white; add almonds and sugar. Spread over each square.
Bake at 375° for 20-25 minutes or until well puffed and browned. Cool completely on wire racks.
Split pastries in half horizontally. Fill with whipped cream; replace tops. Sprinkle with confectioners’ sugar. Serve immediately.
Yield: 18 servings.