Well Made by Kiley

Preheat oven to 375F. Grease a muffin tin with nonstick cooking spray (this will makes 16 mini cruffins, so you can reuse the muffin tin or grease 2 of them); set aside.
Make the almond filling. In a medium bowl, combine the softened butter, egg, almond flour, sugar, almond extract, vanilla extract, and salt. Mix until well combined.
Roll out one sheet of puff pastry onto a sheet of parchment paper.
Spread half of the almond filling onto the sheet of puff pastry.
Cut the puff pastry sheet in half lengthwise. Then, cut each strip in half again, and then half again. You should have 8 equal-sized strips of dough from one sheet of puff pastry.
Roll each strip like a snail, and place into the prepared muffin tin.
Repeat with the other puff pastry sheet and remaining almond filling.
Brush the tops of each cruffin with the egg wash.
Bake at 375F for 30-40 minutes, or until they are golden brown.
Allow to cool in the pan for 5-10 minutes, then remove and immediately roll in sugar to lightly coat.
Enjoy!