1️⃣ Preheat oven to 400°F (200°C). 🔥

2️⃣ Whisk the egg in a small mixing bowl until smooth. Add the flour, sugar, and salt, and whisk until smooth. Add the lemon juice and almond extract, whisk to combine, and then add the cream cheese, whisking until smooth. Set aside. 🍋

3️⃣ Gently unfold and roll out your sheet of puff pastry on a sheet of parchment paper just to flatten and smooth it. Cut it into two rectangles, about 10 inches by 5 inches. 📏

4️⃣ Gently score around the edge of each rectangle, about 3/4″ in from the edges. This will create a frame of pastry that will rise around the filling as it bakes. Transfer the pastry on the parchment paper to a baking sheet. 📜

5️⃣ Very lightly brush the edges of the pastry with milk and bake for 15 minutes. The whole thing should get very puffy. 🥛

6️⃣ Remove from the oven, and gently press down the center portion of the rectangles to form an indentation for the filling to go. Divide the cream cheese mixture evenly between the two pastry rectangles, and use the back of a spoon to gently spread it evenly. 🥄

7️⃣ With about 4-5 spoonfuls on each pastry, dollop the raspberry jam across the top of the cream cheese filling. Use the back of a spoon to spread it out very gently. 🍇

8️⃣ Bake the pastries for about 15 minutes, until the pastry is a deep golden brown and the cheese mixture is set in the middle. I tented mine with foil after the first 5 minutes to prevent excess browning. ⏳

9️⃣ Remove from the oven and allow the pastries to cool before glazing. 🌬️

🔟 To make the glaze, whisk together the confectioner’s sugar, water, almond extract, and salt until smooth. Drizzle over the cooled pastries, and immediately top with the sliced almonds. Wait until the glaze has set to slice and serve. 🌰🍭