Ingredients
- 1 pkg puff pastry sheets, thawed
- 1 can Solo Almond Paste
- Sugar for sprinkling
Directions
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Preheat oven to 375° F.
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Sprinkle work surface with sugar. Unfold 1 sheet of pastry and lay flat on sugared surface. Roll out to 12-inch square.
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Divide almond paste in half. Set half of almond paste aside and break remainder of paste into small pieces. Dot over half of pastry sheet. Fold pastry in half over almond paste and roll out to 10 × 12-inch rectangle. Sprinkle lightly with sugar. Fold in half again and roll out to 10 × 12-inch rectangle.
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Cut pastry in half to make 2 rectangles, each 5 × 12 inches. Cut each rectangle into 12 strips, 1 inch wide. Twist strips into corkscrew shape and place on ungreased baking sheets about 2 inch apart. Sprinkle lightly with additional sugar, if desired. Repeat with remaining pastry sheet and reserved almond paste.
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Bake 18 to 22 minutes or until puffed and golden brown. Remove from baking sheets immediately and cool completely on wire racks.