Cinnamon-Almond Croissants

• 1 (17 1/3 ounce) packagepepperidge farm puff pastry sheets (2 sheets)
• 12 cup canned almond filling
• 12 teaspoon ground cinnamon
• 1 egg, lightly beaten

1. Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle.
2. Heat the oven to 400F Stir the almond filling and cinnamon in a small bowl.
3. Unfold the pastry sheets on a lightly floured surface.
4. Cut each pastry sheet into 4 (about 5-inch) squares.
5. Spread 1 tablespoon almond mixture on each pastry square to within 1/4-inch of the edge.
6. Fold the pastry squares over the filling to form a triangle.
7. Starting at the wide end, roll up the pastry triangles toward the point.
8. Place the pastries, point-side down, on a baking sheet.
9. Curve the ends of the pastries inward to form a crescent shape.
10. Brush with the egg.
11. Bake for 20 minutes or until the pastries are golden brown.

pastry sheets, almond filling, ground cinnamon, egg

Taken from www.food.com/recipe/cinnamon-almond-croissants-421315 (may not work)