Roll out half of the pastry to make an even 11-inch circle.
Place pastry circle on a baking sheet.
In mixing bowl combine pie filling and almonds; spoon half over center of half of pastry circle, leaving a 1 1/2-inch edge along the outside.
Gently lift and fold other half of pastry over filling.
Seal edge; turn up 1/2 inch of edge and flute.
Cut small slits in top.
Repeat with remaining pastry and pie filling mixture.
Bake in 425° oven for 30 minutes or till golden.
Meanwhile, to prepare glaze, in mixing bowl stir together powdered sugar, butter or margarine, and vanilla.
Stir in enough milk to make of drizzling consistency.
Drizzle glaze over warm turnover.