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Place the flour (120g), powdered sugar (8g) and half of the butter (55g) in a food processor and process until the butter is the size of a small peas.
Add the rest of the butter (55g) and the cream cheese (113g) and process until you have a crumble mixture and no dry flour.
Dump the mixture over a clean work surface and use your hands to press the dough into a rectangle disk.
Wrap with plastic wrap and refrigerate for minimum of one hour or up to 5 days.
Place all of the ingredients in a large bowl and mix until you have a smooth cream.
Preheat your oven to 400F (200C) and line one large baking sheet with parchment paper.
Roll the dough over a lightly flour surface into a 10x15-inch rectangle. Trim the edges.
Line the dough over the prepared dough.
Top the almond cream over the center of the dough, shaping it to a 3x12-inches rectangle.
Use a sharp knife to slice the sides of the dough into a 1-inch diagonally stripes, removing the first and last two.
Fold the ends over the filling then, fold each stripe over the filling in alternating sides.
Brush the pastry with the egg wash, sprinkle with the almonds and bake for 30-35 minutes, until the pastry is puffed and medium golden brown.
Remove from the oven and allow to cool for 30 minutes before inverting.