1 c. sliced almonds, divided
½ c. sugar
¼ c. flour
1 whole egg
1 egg yolk
½ tsp. almond extract
1 pkg (17.3 ounce) frozen puff pastry sheets, thawed
2 red baking apples such as Jonathan
¼ c. apricot jam, warmed
Powdered sugar (optional)
Vanilla ice cream or thawed frozen whipped topping (optional)
1. Preheat oven to 400°. Chop ¾ c. of the almonds. In a medium bowl, combine almonds, granulated sugar, flour, whole egg, egg yolk and almond extract; mix well and set aside. Unfold one pastry sheet onto lightly flour baking sheet. Roll to 10 ½ inch square. (Corners of pastry will touch edge of baking stone.) Prick pastry several times with a fork.
2. Spread almond mixture evenly over pastry to within 1 inch of edge. Cut apples lengthwise in half; remove stems and seeds. Slice apple halves crosswise into ¼ inch thick slices. Arrange slices in an overlapping pattern over filling.
3. Using a pizza cutter, cut remaining pastry into nine 1-inch wide strips. Moisten outer edges of dough on baking sheet with water. Arrange five of the strips diagonally over apples, twisting dough and pressing edges to seal; trim off any extra dough. Arrange and press remaining four strips of dough around edges of pastry, forming an even border
4. Bake 30-35 minutes or until pastry is puffed and golden brown. Cool at least 10 minutes. Spread warm jam over apples and pastry. Toast remaining almonds and coarsely chop; sprinkle over pastry. Sprinkle with powdered sugar, if desired; cut pastry into squares. Serve warm with ice cream or whipped topping, if desired.
Yield: 12 servings