Mix the eggs and sugar together.

Add the almond flour, 2 tablespoons of rum, and melted butter. Mix well.

Unroll one sheet of puff pastry and spread the filling in the center, leaving a 1/2-inch (about 1.5 cm) border around the edge.

Once the filling is spread, lightly moisten the edge of the pastry with a little water using your finger.

Cover with the second sheet of puff pastry.

Press the edges of the pastry together with your fingers to seal.

Brush the top of the pastry with the reserved egg yolk.

Optional: Use a knife to make small cuts around the edge and create a decorative pattern on top with the back of the knife.