°1 lb (454 g) roll of puff pastry, thawed in refrigerator
°8 oz (250 g) package cream cheese, softened
°1 C. 2 tbsp (15 mL) granulated sugar
°2 tbsp. 1/2 tsp (10 mL) finely grated orange zest
°1 C. 2 tbsp (15 mL) cold water
°1/2 cup (125 mL) crushed almonds, optional
°1 can (540 mL) E.D.SMITH® Pie Filling of your choice
Preheat oven 375°F (190°C). On a flour-dusted surface, cut the cooled dough in half and roll each half into a 12-inch (30 cm) square. Cut each square into 4 approximately 6 x 6 inches (15 x 15 cm). Repeat with the second half of the dough and place the 8 squares on two nonstick or parchment-lined baking sheets.
Beat together cream cheese, sugar and orange zest. Spoon about 2 tbsp. pie filling in center each pastry, spreading to cover for 3-inch (7 cm) square.
‘Using a spoon, make a hollow in the center of each cheese paste. This will help maintain the fruit filling. Place 2 tbsp. (30 mL) E.D.SMITH® Pie Filling over cream cheese. Gently fold the corners of the puff pastry over the filling, towards the center. Repeat the operation with all the squares of puff pastry. Whisk together egg and water and brush over pastries. Sprinkling with almond pieces if wanted.
Bake for 20-25 minutes, until golden brown. Let cool.