RaspberryAlmond Breakfast Bites
START TO FINISH: 30 MIN 2 sheets frozen puff pastry (from 17.3-oz. package), thawed • 4 oz. almond paste • 4 oz. cream cheese, at room temperature • 12 oz. raspberries • 1∕4 cup confectioners’ sugar • 2 tbsp. melted butter Using knife or cookie cutter, cut sixteen 3-inch rounds from pastry. Arrange on parchment paper– lined baking sheet. In bowl, mix almond paste and cream cheese. Dollop mixture on centers of pastry rounds. Press 4 raspberries into each. Bake at 425° until pastry is golden, about 15 minutes. In small bowl, whisk sugar, butter, and 1 tsp. water until smooth. Drizzle over pastries. Makes 16.