Remove Schar gluten free puff pastry from freezer and place on counter to thaw for 30 minutes. 

Meanwhile, in a small bowl, mix together the filling. This will be enough for two gluten free almond banket rolls. Place in refrigerator to chill.

If using Kate's homemade dough recipe, follow these instructions - 

Pulse all but water in a food processor or cut the butter into the flour mix using pastry blender. Drizzle in ice water until the dough forms a ball (I erred on the side of slightly too wet). Roll the dough into an oblong strip, fold into 1/3's, wrap in plastic and let rest in fridge for 20 minutes. Repeat 2 more times. I chose to let it rest in the fridge for over 24 hours after rolling out the last time. (This is somewhat similar to Christina Lane's recipe for 15 minute puff pastry.)

Preheat oven to 400 degrees. 

After filling has chilled, remove it from the refrigerator. Divide filling in half, and roll into log shapes. I made mine into 8" logs, as the Schar Puff Pastry dough is just over 9 inches long. 

Place filling on puff pastry dough and roll up. Some suggest rolling the filling up in the dough loosely. This may help prevent the side from splitting. 

Take care to close the seam as much as possible. You may want to use a touch of water to get the dough wet to help. Pinch the ends of the dough closed, and fold ends under the bottom of the log. I found rolling the log as a whole a few times helped in my second attempt at making this dessert.

Repeat process with second batch of dough. 

Brush the completed logs entirely with a beaten egg. If desired, sprinkle with sugar and adorn with slivered almonds. 

Place logs on a cookie sheet lined with parchment paper. Bake gluten free almond banket logs at 400 for 25-30 minutes. Allow to cool completely on cookie sheet before serving.