Creamy Lemon Almond Pastries

• 1/2 cup plus 1 tablespoon cream cheese, softened (4-1/2 ounces)
• 2/3 cup confectioners' sugar, divided
• 2 tablespoons lemon curd
• 2 teaspoons grated lemon zest
• 1/4 teaspoon almond extract
• 1 sheet frozen puff pastry, thawed
• 1 large egg, beaten
• 2 tablespoons water
• 2 teaspoons lemon juice
• 2 teaspoons 2% milk
• 3 tablespoons sliced almonds, toasted

1. Beat cream cheese, 3 tablespoons confectioners' sugar, lemon curd, lemon zest and almond extract on medium until combined. Refrigerate, covered, for 30 minutes.
2. Preheat oven to 400u0b0. On a lightly floured surface, unfold puff pastry. Roll into a 12x9-in. rectangle. Using a pastry cutter or sharp knife, cut into nine rectangles. Spoon rounded tablespoons of cream cheese mixture in center of each rectangle. In a small bowl, whisk egg with water. Brush edges with egg mixture.
3. Wrap puff pastry around filling to cover completely. Pinch edges together to form a ball. Place seam side down, 2 inches apart, on a parchment paper-lined
4. . Brush pastries with remaining egg mixture. Pierce each once with a fork. Bake until golden brown, 15-18 minutes. Cool on wire rack for 5 minutes. Loosen pastries from parchment paper.
5. Meanwhile, combine lemon juice, milk and remaining confectioners' sugar. Brush each pastry with lemon glaze. Top with almonds. When glaze is set, in 1-2 minutes, peel off paper. Serve warm.

cream cheese, sugar, lemon curd, lemon zest, almond extract, pastry, egg, water, lemon juice, milk, almonds

Taken from www.tasteofhome.com/recipes/creamy-lemon-almond-pastries/ (may not work)