1. Preheat oven to 400°F (200°C). Line Cookie Sheet with Parchment Paper. Lightly sprinkle flat side of Large Grooved Cutting Board with flour. Unfold pastry onto cutting board and roll into a 10 1/2-in. (26-cm) square using Baker's Roller®. Prick pastry with pastry tool; brush with egg using Chef's Silicone Basting Brush.
2. Using outer tube of Mini Measure-All® Cup, cut out 16 pastry circles. Place circles on Cookie Sheet; bake 12–14 minutes or until golden brown. Transfer parchment and puffs to Stackable Cooling Rack; cool completely. Gently press centers of puffs using fingertip to make wells.
3. Meanwhile, place almonds into Small Micro-Cooker®. Microwave on HIGH 60–90 seconds or until lightly toasted, stirring every 30 seconds. Set aside 1 tbsp (15 mL) of the almonds. Finely chop remaining almonds using Food Chopper. Finely chop rosemary using Color Coated Chef's Knife. Combine chopped almonds, rosemary, goat cheese and cream cheese in Classic Batter Bowl; mix well.
4. Attach open star tip to Easy Accent® Decorator; fill with goat cheese mixture. Reserve 1 tbsp (15 mL) of the sauce for garnish. Spoon remaining sauce evenly into puffs; pipe filling over sauce. Garnish puffs with reserved sauce and almonds.

Yield: 16 servings

Nutrients per serving: (1 puff): Calories 70, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 25 mg, Sodium 65 mg, Carbohydrate 3 g, Fiber 0 g, Protein 3 g

Cook's Tips: If desired, 1/4 cup (50 mL) seedless raspberry jam combined with 1/4 tsp (1 mL) cayenne pepper can be substituted for the Raspberry Habanero Sauce.