Put cheese in a microwave safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds until uniform and gloppy (it should look like cheese fondue at this point).
Alternatively, you can melt the cheese in a small saucepan over low heat.
Add the melted cheese and the rest of the dough ingredients to a food processor. Mix using the dough blade until a uniform color. Once it is a uniform color wet your hands, divide the dough into 6 pieces, and press them out into 6 squares on a parchment lined baking sheet.
Put the ingredients for the filling in the food processor and pulse until finely chopped. Divide between the squares of dough. Fold over the top edge of each rectangle. Cut slits ¾ of the way through the dough and gently fan out the pieces. Brush with the egg and sprinkle with the remaining sliced almonds. (Make sure to check out the example photos in the blog post!)
Bake for 30-35 minutes or until golden brown.
Nutrition: These are LARGE pastries. The nutrition facts are for half of one pastry. There are 3.5 NET carbs per serving.Food Processor:If you do not have a food processor you can mix the dough in a medium bowl with a wooden spoon but you may need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients.To Store: They should be kept airtight and at room temperature. Will last up to 3 days. To Freezer: Place in a single layer on a baking sheet and flash freeze for 1-2 hours. once frozen, place in a freezer bag or container. They will last for up to 3 months. Notes on Sweeteners: