Remove almond paste from can. Separate into 8 equal pieces. Roll each piece into a 14” long “rope”. Set aside.
Heat butter in medium skillet.
Stack 2 phyllo sheets on work surface (keep remaining sheets covered with plastic wrap and a damp towel- to keep them from drying out). Place an almond paste “rope” on the long edge of the phyllo stack and roll the phyllo around the “rope”, creating a phyllo “rope”. Curl the phyllo “rope” into a spiral and brown in butter until golden. Repeat with remaining almond paste “ropes” and phyllo sheets. Let cakes cool and dust liberally with powdered sugar.