• Preheat oven to 400^o. Line baking sheets with foil or parchment paper.
  
• Crumble almond paste into mixing bowl; add brown sugar, egg yolk and milk. On medium speed, beat until well combined. Mixture will be very stiff. Set mixture aside.
• Unfold pastry dough onto lightly floured surface. Roll out into 14" square. With fluted pastry wheel, cut square in half (if you don't have a pastry wheel use a pizza cutter). Evenly drop dollops of filling over one dough rectangle. Coat pieces of wax paper with cooking spray and use to press filling evenly over dough. Coat paper as often as necessary to prevent filling from sticking.
  
• Place remaining rectangle on top of filling.
• To make holiday wreaths: Cut rectangle into 14 (1" wide) strips. Holding ends, stretch each dough strip slightly and twist several times. Bring ends together to form wreath shape and press together to seal.

OR

• To make twist: Cut rectangle into 14 (1" wide) strips, then cut each strip in half crosswise to make 28 pieces. Twist each piece twice.

• Place 2" apart on baking sheets. Lightly beat egg white and brush over the wreaths or twists. Sprinkle with granulated or decorating sugar.