Look What I Found...Cinnamon Almond Croissants!

If you want to impress a special loved one, serve these with hot chocolate as a midnight snack.  Save some for breakfast the next morning!

P.S. Better practice...Valentine's Day is just around the corner!



Ingredients

1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets)

1/2 cup canned almond filling

1/2 teaspoon ground cinnamon

1 egg, lightly beaten


Directions


Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400°F. Stir the almond filling and cinnamon in a small bowl. Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 4 (about 5-inch) squares.

Spread 1 tablespoon almond mixture on each pastry square to within 1/4-inch of the edge. Fold the pastry squares over the filling to form a triangle. Starting at the wide end, roll up the pastry triangles toward the point. Place the pastries, point-side down, on a baking sheet. Curve the ends of the pastries inward to form a crescent shape. Brush with the egg.

Bake for 20 minutes or until the pastries are golden brown.


Recipe: Pepperidge Farm