The only thing I would change next time is the filling. The recipe for the filling that I used called for almond paste. Well, I bought “almond paste” and it was tasty, but not exactly what the recipe intended. It gave the pastry a nice almond flavor and texture, but didn’t hold together as well as I would have liked.

Although time consuming with all of the steps of folding, chilling and proofing, this was a great challenge with an impressive result. Definitely worth the patience and effort.