Instructions: Roll pastry to a 12-inch square. Cut pastry into 4-inch squares.

Combine 1 egg, almonds, and 2 tablespoons sugar. Spoon about 1 tablespoon almond mixture in a strip down center of each square. Combine egg yolk and water; brush one side of each square with yolk mixture. Fold over opposite side, and press gently to seal. Make even 1-inch cuts along sealed edge, about 1/4 inch apart; spread to form a comb. Place pastries on an ungreased baking sheet. Brush remaining egg yolk mixture over pastries. Freeze 10 minutes. Bake at 425 F for 15 minutes or until puffed and golden brown.

Transfer to a wire rack.

Combine powdered sugar and milk; drizzle mixture over hot pastries.

Yield: 9 servings.

Note: One-half (17 1/4-ounce) package frozen puff pastry may be substituted for 1/2 recipe Basic Puff Pastry.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.