Almond Cheese Horns

YIELDS 20 HORNS

• 20 4½-inch (12-cm) puff pastry dough squares, defrosted but cool (I use Gefen)
• 1 egg, beaten, for egg wash
• 1 cup sliced almonds, skin on
• 2 3½-oz (100-g) bars milk chocolate

Filling

• 2 8-oz (225-g) containers J&J Whipped Cream Cheese
• 1 cup sugar
• 1 egg
• 1 Tbsp vanilla extract
• ½ tsp almond extract

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

Place all filling ingredients in a bowl and mix until smooth.

Lay out a puff pastry dough square. Smear with one heaping teaspoon of filling, making sure to leave a border all the way around. Roll it up jelly-roll style. Pinch the ends and form a crescent shape. Place onto the prepared baking sheet.

Continue with the remaining dough. When all the dough is shaped, brush the horns with beaten egg.