Ingredients:
1 sheet puff pastry (from a 17.25-ounce package), thawed
1 (7-ounce) roll almond paste
1/3 cup raspberry preserves or jelly
Confectioners' sugar for dusting, optional

Directions:
Preheat oven to 375 degrees. Lightly dust work surface and rolling pin with flour. Roll out pastry to a 12-by-9-inch rectangle. Cut in half lengthwise. Transfer 1 strip to a baking sheet.

Remove wrapper from almond paste and microwave to soften, about 15 seconds. Roll out between plastic wrap to an 11-by-3 1/2-inch rectangle. Remove wrap, place almond paste on center of pastry strip on baking sheet. Spread preserves over almond paste.

Fold second pastry strip in half lengthwise. Cut slits through fold at 1-inch intervals to 1/2-inch from edge. Unfold. Moisten edges of strip on baking sheet with water. Top with slit strip; gently press edges to seal.

Bake 20 to 25 minutes or until pastry is golden and puffed. Cool 5 minutes before removing to a wire rack to cool completely. Before cutting, dust with confectioners' sugar, if desired.

— Recipe from Lyn Wood, of St. Petersburg, Fla.