Almond Kringle

Ingredients

1ea                Puff pastry sheet

Almond filling

4oz                Almond paste

1ea                Egg white

1/4C            Crushed almond slices

1/2t               Cinnamon

1t                  Almond extract

Cream cheese filling

1ea               Large egg

4oz               Cream cheese

2T                 Light brown sugar

1/2t               Vanilla extract

1/8t               Ground cinnamon

Process

For the almond filling

Mix all the ingredients until blended

For the cream cheese filling

Beat the cream cheese, egg yolk, brown sugar, vanilla, and cinnamon until smooth

Assembly

Preheat the oven to 375F

Line a baking sheet with parchment paper

Halve the dough

Keep 1/2 refrigerated

Roll the first half into an 11×13 inch rectangle on a floured surface

Spoon half of the cream cheese filling down the short side in the center third of the dough (spread about 4 inches wide)

Spread the almond filling over the cream cheese

You should now have a layer of cream cheese, and a layer of almond filling down the middle of the pastry

Cut the pastry wings into 1-1/2inch strips

Fold the pastry strips over the fillings into a trellis or a braid (should be about 8 strips)

Transfer to a baking sheet lined with parchment paper

Put into the refrigerator

Chill for 15-30 minutes

Either freeze, or proceed

Bake

Whisk the reserved egg white with 1T of water.

Brush evenly over both braids

Preheat the oven 375F

Bake in the oven for 30-40 minutes, until golden brown and puffed, rotating about halfway through.

Cool on the baking sheet for 30 minutes.

Transfer to a wire rack

Glaze

In a small bowl, whisk together the powdered sugar, orange juice until smooth and pourable

Add a splash more of juice if the mixture is too thick

Using a spoon, drizzle the glaze over the cooled, but still warm Kringle

Sprinkle with the sliced almonds