Preheat oven to 425°F (220°C).
Divide puff pastry dough in half.
On a floured surface, roll out each half to a 23x10-inch (58x25-cm) rectangle.
Cut each piece in half across the shorter side.
Sprinkle 2 baking sheets with cold water.
Place 1 piece of dough on each dampened baking sheet.
To make filling, mix sugar, almonds, 1 egg yolk, lemon peel and juice in a medium bowl.
Spread filling over dough, leaving a small margin around the edge.
Beat remaining egg yolk.
Brush dough edges with egg yolk and place one of the remaining pieces of dough on top of each.
Press edges together lightly.
Brush tops with egg yolk; pierce several times with a fork.
Bake 10 to 15 minutes or until puffed and golden.
To make glaze, warm lemon jelly or marmalade and brush over hot pastry.
Cool on a rack.
Cut into slices when cold.