Almond-Filled Strudel

Preheat oven 425 F

1/3 cup granulated sugar
1/4 cup margarine, at room temperature
1 large egg
1/2 cup ground almonds
1/4 tsp almond extract
1 sheet frozen puff pastry
1 egg mixed with 1 tsp water

In a small bowl beat sugar and margarine together until creamy. Beat in egg, almonds, and almond extract. Cover and chill 35-40 minutes.

Thaw pastry 20 minutes; unfold and roll on a lightly floured surface to a 14-x-10-inch rectangle. Transfer to a large ungreased cookie sheet. Spoon almond filling lengthwise down the center third of the sheet. Brush edges with egg-water mixture. Fold left side over filling. Fold right side over the entire filling, enclosing it completely. Pinch edges to seal. Turn the pastry over so that the folded edges are on the bottom; seal the ends by pressing with the tines of a fork. Brush the top with the egg-water mixture; refrigerate 30 minutes.

Using a sharp knife, score the top of the pastry several times being careful NOT to cut through the pastry. Bake 30 minutes or until puffed and golden brown. Cool on a wire rack for several hours before serving. Serves 8.