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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.