Miniature Almond Pastries

1/4 cup powdered sugar
1/4 cup margarine
1 tube (3oz) almond paste
2 egg yolks
2 tsp grated lemon peel
1/2 tsp almond extract
1/4 cup sugar
1 17oz pkg frozen pre-rolled sheet puff pastry, thawed (2 sheets)

In small bowl, combine powdered sugar, margarine, almond paste, egg yolks,
lemon peel and almond extract. Beat, scraping bowl often, until well mixed
1 to 2 minutes; set aside.

Sprinkle about 1 tablespoonful of sugar on surface of pastry cloth. Unfold
1 sheet puff pastry on sugared surface; sprinkle with about 1 tablespoonful of sugar.

Roll out puff pastry sheet into 12" square. Cut square into 2 (12x6 inch)
rectangles. Spread 1/4 of (about 3 tbsp) almond paste mixture on each
rectangle. Working with 1 (12 x 6) rectangle at a time, fold 1/2 “of both
12 inch sides in toward center of pastry. Continue folding both 12" sides,
1/2 " at a time, until 12 inch sides meet in center, Fold one
12" side on top of other 12" side; firmly press layers together. Repeat
with remaining rectangle. Repeat with remaining ingredients. Wrap each
pastry roll in plastic wrap; refrigerate at least 2 hours.

Heat oven to 400°. Cut pastry rolls into 1/2 " slices. Place slices 2" apart
on greased cookie sheets. Bake for 7 to 11 minutes or until lightly
browned. Remove from pan immediately.

Makes 7 to 8 pastries