Dangerous Almond Cream & Pear Puff

This recipe was adapted from Puff-Pastry-Tart-Filled-with-Almond-Cream-at Epicurious with a few important changes. Super easy. Super delicious. Dangerously good.

5oz (half a can) pure almond paste
1/4 cup granulated sugar
3 tablespoons unsalted butter, softened
1 large egg
1/4 teaspoon vanilla
1/4 teaspoon almond extract
1 (17 1/4-oz) package frozen puff pastry sheets, thawed about 40 min 

2 T egg white

3 ripe pears, sliced 1/4 in thick slices

Preheat oven to 450°F.
Purée almond paste, granulated sugar, butter, and a pinch of salt in a food processor until combined.
Add 1 egg, vanilla, and almond extract and purée until consistent.
Butter parchment paper and place on cookie sheet. Top with 1 puff pastry.
Use rolling pin to stretch out dough slightly to approximately 9x11in.
Roll out 2nd puff pastry piece to the same size.
Brush a border on the edges of both puff pieces with egg white to help them stick together.
Mound almond cream in center, spread evenly.
Place a layer of pear slices evenly spread across the puff.
Cover with 2nd puff piece and press the egged edges together lightly.
Make several small slits all the way through pastry, at about 3-inch intervals, to create steam vents. 


Bake in lower third of oven until puffed and golden brown, 13 to 15 minutes. Transfer to a rack to cool slightly, 5 to 10 minutes. Serve warm or cold.