For the cheese puff pastry pockets, defrost the puff pastry, roll out and cut into squares of about 15×15 cm. Carefully mix shrimp with 2-3 cm pieces of asparagus, almonds, cream cheese and breadcrumbs. Season with salt, pepper and dill.
Divide the mixture among the squares. Brush the edges with water and fold the squares into triangles. Press the edges well.
Place the dumplings on a baking tray, brush with the beaten yolk and bake in the preheated oven at 200 °C for about 20 minutes.
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