Roll pastry to a 12-inch square. Cut pastry into 4-inch squares.

Combine 1 egg, almonds, and 2 tablespoons sugar. Spoon about 1 tablespoon almond mixture in a strip down center of each square. Combine egg yolk and water; brush one side of each square with yolk mixture. Fold over opposite side, and press gently to seal. Make even 1-inch cuts along sealed edge, about 1/4 inch apart; spread to form a comb. Place pastries on an ungreased baking sheet. Brush remaining egg yolk mixture over pastries. Freeze 10 minutes. Bake at 425°F for 15 minutes or until puffed and golden brown. Transfer to a wire rack.

Combine powdered sugar and milk; drizzle mixture over hot pastries.

for 1/2 recipe Basic Puff Pastry.