1 pkg. Pepperidge Farm frozen puff pastry
1 can cherry pie filling
1 box powdered sugar
3 pkgs. (8 oz. each) cream cheese

Allow cream cheese to soften. Add enough powdered sugar to take the bite out of the cream cheese--about a cup or so to taste. Blend with a mixer until creamy.

The puff pastry comes two sheets to a box, folded in thirds. Allow the pastry to thaw, and cut each piece along the fold lines, giving you six rectangles of pastry. Roll each piece out to approximately twice its size on a floured surface. Cut into 12 squares. (You may have to stretch them a little to make them square.)

Place 1 teaspoon of cream cheese in the middle of each square. Fold the corners to the center of each piece, overlapping slightly. Press down the center with a knife handle so they don't pop open during cooking. Cook on ungreased cookie sheet at 400 degrees for about 10 minutes, or until golden. With a fork, place one cherry into the center of each pastry. You can push back any corners that didn't stick and hold in place with the cherries.

With the remaining powdered sugar and water, make an icing with the consistency of school glue. Dribble over completely cooled pastries. These are easy and look and taste great, although they do take a little time. It makes 72 pastries.