Preheat oven to 400º. Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer, combine cream cheese and powdered sugar and beat on medium speed until smooth. Add apricot jam and almond extract and beat until well mixed.
Cut puff pastry into four equal size squares. Using a pizza cutter or sharp knife, cut diagonal slits in each corner of the square as pictured above. Transfer the squares of pastry to the prepared baking sheet.
Drop 1-2 tablespoons of filling in the center of each square. Fold alternating corners of the square into the center of the filling.
Brush each pinwheel with egg white and sprinkle with coarse sugar if desired. Bake for 10 minutes or until pastry is nicely puffed and golden brown.