Almond Mascarpone Danish Pastries Ready in 20 Minutes

Instructions:

1. Preheat to 400°F (200°C).
2. Mash the 100g almond paste in a bowl with a fork until crumbly.
3. Add the 225g mascarpone, 30g powdered sugar, egg yolk, 5ml almond extract, and 10g almond flour. Beat until smooth and velvety.
4. Roll out the 450g puff pastry and cut into 8 equal squares. Ensure the edges are clean and sharp.
5. Use a knife to lightly draw a square 1/2 inch from the edge of each piece. Don't cut all the way through!
6. Spoon about 2 tablespoons of the almond mixture into the center of each square.
7. Whisk the remaining egg with 15ml water and brush it onto the exposed pastry borders.
8. Sprinkle the 40g sliced almonds over the filling and the borders.
9. Bake for 18 minutes until the pastry is deeply golden and the filling is set.
10. Let them rest on the pan for 5 minutes before moving to a wire rack.