Ingredients:
1 sheet frozen puff pastry sheets, thawed
1 (7 ounce) roll almond paste
1/3 cup raspberry preserves or 1/3 cup jam
confectioners’ sugar
flour
Directions:
Heat oven to 375 F Have a baking sheet ready.
Roll out pastry on lightly floured surface with floured rolling pin to 12 x 9-in rectangle.
Cut in half lengthwise into 2 equal strips.
Transfer 1 strip to baking sheet.
Microwave almond paste to soften.
Roll out between plastic wrap to 11 x 3 1/2-in rectangle.
Remove wrap, center almond paste on on pastry sheet on baking sheet; spread with preserves.
Fold other strip in half lengthwise.
Cut slits through fold at 1/2-in intervals to 1 inches from edge.
Unfold; moisten edges of strip on baking sheet with water.
Top with slit strip. gently press edges to seal top to bottom strip.
Bake 25 minute or until pastry is puffed and golden.
Cool 5 minutes before removing to a wire rack to cool completely.
Before cutting, dust with confectioner’s sugar, if desired.
Servings: 8
Time preparation: 20 min.
Time total: 45 min.