Cinnamon-Almond Croissants

Amazingly easy recipe from Pepperidge Farms, perfect for a special breakfast in bed on a certain Sunday in May when you're supposed to spoil a specific someone special in your life. Not that I'm hinting at anything. ;) Prep time includes 40 minutes to thaw the puff pastry.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 1 (17 1/3ounce) package  pepperidge farm puff pastry sheets (2 sheets)
• 1⁄2 cup  canned  almond filling
• 1⁄2 teaspoon ground cinnamon
• 1  egg, lightly beaten

Directions

1. Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400°F Stir the almond filling and cinnamon in a small bowl. Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 4 (about 5-inch) squares.
2. Spread 1 tablespoon almond mixture on each pastry square to within 1/4-inch of the edge. Fold the pastry squares over the filling to form a triangle. Starting at the wide end, roll up the pastry triangles toward the point. Place the pastries, point-side down, on a baking sheet. Curve the ends of the pastries inward to form a crescent shape. Brush with the egg.
3. Bake for 20 minutes or until the pastries are golden brown.