Ingredients

• 2  3-ounce packages cream cheese, softened
• 1/3  cup granulated sugar
• 2  teaspoons finely shredded lemon peel
• 1  17-1/4-ounce package (2 sheets) frozen puff pastry, thawed
• 2  to 3 tablespoons chopped, sliced almonds
• 1  tablespoon coarse sugar

Directions

1. For filling, combine cream cheese, granulated sugar, and lemon peel in a small mixing bowl; set aside.

2. Unfold puff pastry sheets on a lightly floured surface. Cut each sheet into six 5x3-inch rectangles. Spread about 1 tablespoon cheese filling over each rectangle to 1/2-inch from edges. Roll up jelly-roll style, starting from one long side. Moisten edge of dough and pinch edges to seal. Place pastry sticks, seam sides down, on a lightly greased baking sheet. Make 3 to 4 diagonal cuts in top of each pastry. Lightly brush with water. Sprinkle with almonds and sugar.

3. Bake in a 350 degree F oven for 30 to 35 minutes or until golden brown. Serve warm or cool. Makes 12 pastries.

Make-Ahead Tip: Cool completely and place in freezer containers or bags. To reheat for serving, wrap in foil and heat in a 325 degree F oven for 15 to 20 minutes or until heated through.