Let the puff pastry thaw slightly. Briefly reduce the margarine, sugar and almonds in a saucepan and deglaze with milk.
Divide the puff pastry into thirds and spread about 1 tablespoon of the almond mixture on it as evenly as possible. Bake the puff pastry in a preheated oven for approx. 10 minutes at 200 ° C (convection) until golden yellow.
Let cool and cut horizontally. Whip the cream with the cream powder until stiff and fill the puff pastry with it. Finally dust with powdered sugar.