Cinnamon-almond Croissants

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 (17 1/3 ounce) package pepperidge farm puff pastry sheets (2 sheets)
• 1/2 cup canned almond filling
• 1/2 teaspoon ground cinnamon
• 1 egg, lightly beaten

Recipe

• 1 thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. heat the oven to 400°f stir the almond filling and cinnamon in a small bowl. unfold the pastry sheets on a lightly floured surface. cut each pastry sheet into 4 (about 5-inch) squares.
• 2 spread 1 tablespoon almond mixture on each pastry square to within 1/4-inch of the edge. fold the pastry squares over the filling to form a triangle. starting at the wide end, roll up the pastry triangles toward the point. place the pastries, point-side down, on a baking sheet. curve the ends of the pastries inward to form a crescent shape. brush with the egg.
• 3 bake for 20 minutes or until the pastries are golden brown.