Preheat oven to 375 degrees. Cut brown paper sack to fit bottom of cookie sheet.

3 sheets of puff pastry rolled thin, set aside
2 c. almond paste
2 tbsp. sugar
2 tbsp. lemon juice
1 egg, beaten (save 1 tbsp. for tops of rolls)

Mix almond paste, sugar, lemon juice and egg together, using your fingers. Divide mixture into thirds and form into three rolls. Place a roll on small end of pastry sheet and roll up like a jelly roll. Prick tops of each roll with fork and place on cookie sheet leaving a space between each roll. Bake until they start to brown, about 20 minutes. Add a little water to reserved beaten egg and brush tops of rolls and continue baking until lightly browned. Can be decorated with red and green glaze cherries after they are baked.