1 frozen puff pastry sheet, thawed
4 ounces cream cheese, softened
1 tablespoon milk
2 tablespoons powdered sugar, plus extra for sprinkling on top
1/2 teaspoon almond extract
1 can cherry pie filling
1 egg, beaten
1/4 cup sliced almonds
Preheat oven to 400 degrees. Use a mixer to beat together cream cheese, milk, 2 tablespoons powdered sugar and almond extract. Roll puff pastry out a bit to about 1/4 inch thick. Evenly spread cream cheese mixture down the middle of the pastry. Spoon cherry filling on top.
Using a pizza cutter, cut the outer edges diagonally, spaced about an inch apart. Then, criss-cross the cut edges to form braid over the top of filling. Place onto parchment paper. Brush with beaten egg and sprinkle almonds on top. Bake in preheated oven for 20 to 30 minutes or until golden. Slice into pieces and serve. Best served warm.
I use a Peppridge Farm frozen puff pantry sheet.