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Almond Cherry Puff Pastry

1 sheet puff pastry, thawed
1 roll or can Solo almond paste
1/3 cup Bing cherry jam (or any other jam)
Confectioners' sugar, for dusting

Heat oven to 375 degrees F. Have a baking sheet ready.

Roll out the puff pastry on a lightly floured counter with a floured rolling pin to a 12 x 9-inch rectangle. Cut in half lengthwise into 2 equal strips. Transfer 1 strip to baking sheet. Microwave almond paste to soften in (I use the Solo almond filling instead, about 1/2 the little can, without microwaving). Roll out between plastic wrap to 11 x 3 1/2 inch rectangle. Remove plastic wrap; center the almond paste on pastry strip on sheet; spread with preserves. Fold other strip in half lengthwise, cut slits through the fold at 1/2 inch intervals to 1/2 inch from edge. Unfold; moisten edges of strip on baking sheet with water. Top with slit strip; gently press edges to seal top to bottom strip. Bake 25 minutes or until the pastry is puffed and golden. Cool 5 minutes before removing to a wire rack to cool completely.

Before cutting, dust with confectioners' sugar, if desired.