Recipe information
Yield
Makes 12 Servings
Ingredients
1
sheet frozen puff pastry (half of 17.3-ounce package), thawed
3
tablespoons sugar
1
/2 teaspoon ground cinnamon
1
/2 teaspoon instant espresso powder
1
cup sliced almonds
1
large egg white
2
pints mocha almond fudge ice cream
Need to make a substitution?
Preparation
Step 1
Preheat oven to 400°F. Line baking sheet with parchment paper. Cut pastry into thirds lengthwise along folds, then cut each strip crosswise into 4 pieces. Arrange squares on prepared sheet, spacing apart. Whisk sugar, cinnamon, and espresso powder in medium bowl. Add almonds and egg white; stir to coat. Spread almond mixture atop squares, dividing evenly.
Step 2
Bake pastry squares until tops are golden around edges, 18 to 20 minutes. Cool completely. Using serrated knife, cut each piece horizontally in half. Spread 1/3 cup ice cream over each pastry bottom, then press on top to adhere. Freeze until ice cream is hard, about 1 hour.