Cherry Pinwheels


1 (17 1/2 oz.) pkg. puff pastry sheets
1 egg white, slightly beaten
1 (31 oz.) can cherry pie filling


2 c. powdered sugar
1 Tbs. butter, softened
1 tsp. almond extract
1/4 tsp. salt
3 Tbs. milk

Heat oven to 350 degrees. Defrost puff pastry sheets for 20 minutes at room temperature. Roll out each sheet ofpastry, one at a time on a floured surface. Cut each into 12 squares. Beginning at each corner, make a cut 1 inch from center. Brush entire square with beaten egg white. Fill center with one tablespoon of pie filling. Fold every other corner to center. Brush pastry with egg white. Bake 10 minutes. When cool, mix icing ingredients and drizzle with fork over pinwheels.

Makes 24 pinwheels