1/2 cup butter
1/2 cup sour cream
1 cup flour
1 cup canned cherry pie filling
1/4 cup chopped walnuts (optional)
1/2 cup sifted powdered sugar
2 teaspoons milk
In a large mixing bowl beat butter on high speed of electric mixer for 30 seconds. Add sour cream; beat until fluffy. Add flour and mix well. Cover and chill dough about 1 hour or until firm enough to handle.
Divide the dough in half. Working with half of the dough at a time, roll out a 10x8 inch rectangle. Place rectangle on a greased baking sheet. Spread half of the pie filling lengthwise down the center third of the rectangle. If desired, sprinkle half of the chopped walnuts over the pie filling. Make cuts 2 1/2 inches deep at 1 inch intervals along both long sides. Fold strips over filling, pinching into narrow points at center. Repeat with remaining ingredients. Bake at 350° F for 30 minutes or until golden. Remove to wire rack. Sprinkle with additional chopped walnuts, if desired. In a small mixing bowl stir together the powdered sugar and milk. Drizzle over baked pastries. Cut into slices to serve.