Roll the puff pastry to about 1/8" thick-rectangle. Trace two 8" circles. Place one circle on a parchment paper lined baking sheet.
Fill center of the circle with almond cream and add a trinket (I used a candied kumquat) as the surprise inside.
Egg wash edges. Top with second layer and press together. Egg wash top and freeze for about 30+ minutes.
Meanwhile, preheat oven to 425°F.
Decorate the top of the puff pastry with a very sharp knife or razor blade. Create an air vent in the center.
Bake for about 30 minutes or until golden brown and puffed. Cool slightly, serve warm or at room temperature.
