Mini Almond Pastries

STEP 1

Combine all ingredients except 1/4 cup sugar and puff pastry in bowl. Beat at low speed, scraping bowl often, until well mixed; set aside.

STEP 2

Sprinkle about 1 tablespoon sugar on surface of pastry cloth. Unfold sheet of puff pastry on sugared surface; sprinkle with about 1 tablespoon sugar. Roll puff pastry sheet to 12-inch square. Cut square into 2 (12x6-inch) rectangles. Spread 1/4 (about 3 tablespoons) almond paste mixture onto each rectangle.

STEP 3

Fold 1/2 inch of both 12-inch sides in toward center of pastry, working with 1 (12x6-inch) rectangle at a time. Continue folding both 12-inch sides, 1/2 inch at a time, until 12-inch sides meet in center. Fold one 12-inch side on top of other 12-inch side; tightly press layers together. Repeat with remaining 12x6-inch rectangle. Repeat with remaining sheet of pastry. Wrap each pastry roll in plastic food wrap; refrigerate at least 2 hours.

STEP 4

Heat oven to 400°F. Grease or line baking sheet with parchment paper. Set aside.

STEP 5

Cut pastry rolls into 1/2-inch slices. Place slices 2 inches apart onto prepared baking sheets. Bake 7-11 minutes or until lightly browned. Immediately remove from baking sheets.