Okay, gather ’round, friends! Let me tell you about this cherry cream cheese pastry. It’s a recipe that has saved me on countless mornings when I need something impressive but don’t have a lot of time. I remember one particularly chaotic Christmas Eve – the kids were hyped up on sugar, relatives were arriving any minute, and I’d completely forgotten about a dessert to serve with coffee the next morning. That’s when I pulled out this recipe.

The aroma alone, that warm, buttery scent mingled with sweet cherries and tangy cream cheese, is enough to make anyone’s mouth water. It’s flaky, it’s creamy, it’s perfectly sweet, and honestly, it looks like you spent way more time on it than you actually did. My kids go crazy for this cherry cream cheese pastry and often request it as a special weekend treat.

Let’s be real, baking can feel intimidating. I’ve had my share of kitchen disasters, trust me! But this recipe is truly foolproof. It uses simple ingredients, and the instructions are so straightforward, even a beginner baker can nail it. I promise, you’ll feel like a pastry chef when you pull this gorgeous cherry cream cheese pastry from the oven.

The best part is how customizable it is! Don’t have cherries? Use another fruit. Want to make it extra decadent? Add a drizzle of chocolate. My mother in law always adds lemon zest to her cherry cream cheese pastry. Really, this is a starting point for something amazing. Sometimes I make a big cherry cream cheese pastry, and sometimes I make individual ones.

This cherry cream cheese pastry recipe is a game-changer, especially if you’re short on time or baking for a crowd. It’s also perfect if you don’t want to spend a lot of money on ingredients. It’s comforting, delicious, and always a hit.

So, grab your apron, and let’s get baking! I’m so excited to share this recipe with you. It’s a recipe that always brings joy to my family, and I hope it will do the same for yours. You’re going to absolutely love this cherry cream cheese pastry. I can’t wait to hear what you think! Let’s get started!

Ingredients

Here’s what you’ll need to whip up this amazing pastry. Don’t worry; it’s all pretty standard stuff you can find at any grocery store!

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Puff Pastry: 1 sheet (usually about half of a 17.3-ounce package). I usually buy the Pepperidge Farm brand because it’s readily available and consistently good. Pro tip: Make sure it’s thawed but still cold. This is key for that flaky texture we’re after! Puff pastry’s flaky layers are created by alternating thin layers of dough and fat (usually butter). During baking, the water in the butter turns to steam, causing the layers to separate and puff up.

Cream Cheese: 4 ounces, softened. Full-fat cream cheese works best for that rich, creamy flavor. If you’re watching your fat intake, you can use low-fat, but the texture might be slightly different. I always use Philadelphia cream cheese. This is a key ingredient for our cherry cream cheese pastry. You really can’t get a good pastry without a good cream cheese. Cream cheese gets its signature tang from lactic acid, produced by bacteria during the cheese-making process. The higher the fat content, the creamier and richer the cream cheese will be.
Granulated Sugar: 1/4 cup. Feel free to adjust this to your taste. If you like things extra sweet, add a tablespoon or two more. I find ¼ cup to be perfect. Granulated sugar, also known as table sugar, is sucrose. It adds sweetness and helps to tenderize the pastry by interfering with gluten development.
Egg Yolk: 1 large. This helps bind the cream cheese mixture and adds richness. Save the egg white for an omelet or meringue! Egg yolks are rich in fat and protein, which contribute to the creamy texture and rich flavor of the filling. They also help to emulsify the mixture, preventing it from separating.

Vanilla Extract: 1/2 teaspoon. A good quality vanilla extract makes all the difference. It really enhances the flavor of the cream cheese filling. Vanilla extract contains vanillin, a compound that provides its characteristic flavor and aroma. Real vanilla extract is made by macerating vanilla beans in alcohol and water.
Cherry Pie Filling: 1 can (about 21 ounces). You can use any brand you like. If you’re feeling ambitious, you can even make your own! But for convenience, canned is perfectly fine. I find that this really brings the cherry cream cheese pastry together. Learn more about the nutrition of cherries. Cherry pie filling typically contains cherries, sugar, water, and a thickening agent such as cornstarch. Cherries are a good source of antioxidants and vitamins.
Egg: 1 large, beaten (for egg wash). This gives the pastry a beautiful golden-brown color. The egg wash contains proteins that undergo the Maillard reaction during baking, resulting in a beautiful golden-brown color and a glossy sheen.

Optional: Powdered Sugar: For dusting. This adds a touch of elegance and sweetness. A little goes a long way! Powdered sugar, also known as confectioners’ sugar, is finely ground granulated sugar with a small amount of cornstarch added to prevent clumping.

Budget-Friendly Tip: Look for store-brand puff pastry and cream cheese. They often taste just as good as the name brands but are much cheaper. For storage, keep the puff pastry frozen until you’re ready to use it, and store leftover cream cheese in an airtight container in the refrigerator. That way your cherry cream cheese pastry ingredients will stay good as new!

Step-by-Step Instructions

Alright, let’s get down to business! Here’s how to make this delectable cherry cream cheese pastry, step by step. Don’t worry, it’s easier than it looks!

Preheat your oven to 375°F (190°C). This is crucial for getting that perfectly golden-brown crust. While the oven is heating up, line a baking sheet with parchment paper. This will prevent the pastry from sticking and make cleanup a breeze. Proper oven temperature ensures that the puff pastry rises evenly and the filling sets properly. Parchment paper is a baker’s best friend, preventing sticking and making cleanup a breeze.
Gently unfold the puff pastry sheet on a lightly floured surface. If the pastry is too cold and cracks, let it sit for a few more minutes to soften slightly. A lightly floured surface prevents the pastry from sticking. Puff pastry needs to be cold to maintain its layers of fat and dough, but too cold and it will crack.
In a medium bowl, beat together the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy. Make sure there are no lumps! This is your delicious cream cheese pastry filling. Beating the ingredients together until smooth and creamy ensures a consistent texture and flavor in the filling.

Using a sharp knife or pizza cutter, cut the puff pastry sheet into 6 equal rectangles. You can make them smaller or larger, depending on your preference. Just make sure they’re all roughly the same size so they bake evenly. Consistent size ensures that the pastries bake evenly and look uniform.
Spoon a generous dollop of the cream cheese mixture onto the center of each rectangle. Don’t overfill, or the filling will ooze out during baking. Overfilling can cause the pastries to become soggy and difficult to handle.
Top the cream cheese filling with a spoonful of cherry pie filling. Again, don’t overfill! I like to leave a little border around the edge. That is key to making the cherry cream cheese pastry look its best! Leaving a border prevents the filling from running over the edges of the pastry during baking.

Brush the edges of each pastry with the beaten egg. This will help them turn golden brown and gives them a beautiful sheen. Egg wash provides a beautiful golden-brown color and a glossy sheen to the baked pastries.
Bake for 20-25 minutes, or until the pastry is golden brown and the filling is set. Keep a close eye on them, as oven temperatures can vary. If the tops start to brown too quickly, you can loosely tent them with foil. Baking time can vary depending on the oven. Tenting with foil prevents the tops from burning before the filling is fully cooked.
Remove from the oven and let cool slightly on the baking sheet before transferring to a wire rack to cool completely. This is important because if you move them too soon, they might fall apart. Cooling on a wire rack allows air to circulate around the pastries, preventing them from becoming soggy.

Dust with powdered sugar, if desired. This is optional, but it adds a touch of elegance and sweetness. My kids love it when I do this! Powdered sugar adds a touch of sweetness and a beautiful visual appeal to the finished pastries.

Tip: If you want to get fancy, you can use a fork to crimp the edges of the pastry before baking. This not only looks pretty but also helps to seal in the filling.

Family Reaction: The first time I made these, my son declared them “the best thing you’ve ever made, Mom!” My daughter, who is a picky eater, devoured two of them! It was a huge win! We all agreed that this version of cherry cream cheese pastry was the best.

Meal Prep Insight: You can prepare the cream cheese filling ahead of time and store it in the refrigerator for up to 24 hours. This is a great time-saver if you’re making these for a brunch or party.

Leftover Advice: These pastries are best enjoyed fresh, but you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a low oven or microwave for a few seconds before serving. This keeps your cherry cream cheese pastry yummy.

Serving Ideas

Okay, so you’ve got these beautiful cherry cream cheese pastries… now what? Here are some serving ideas to make them even more special:

Brunch Staple: These pastries are the perfect addition to any brunch spread. Serve them alongside scrambled eggs, bacon, and fresh fruit for a complete and satisfying meal. This is a fun version of a cherry cream cheese pastry to make for a brunch.
Dessert Delight: Serve them as a simple yet elegant dessert after dinner. A scoop of vanilla ice cream or a dollop of whipped cream would be the perfect complement. The cool creaminess of ice cream or whipped cream contrasts beautifully with the warm, flaky pastry and sweet-tart filling.
Coffee Companion: These pastries are the ideal accompaniment to a cup of coffee or tea. The sweetness of the cherries and cream cheese pairs perfectly with the bitterness of the coffee. The buttery pastry also adds richness to the overall experience.

Special Occasions: These are perfect for holidays, birthdays, or any other special occasion. They’re easy to make but look impressive, making them a great choice for entertaining. Their festive appearance and delicious flavor make them a crowd-pleaser.
Individual Desserts: Instead of cutting the puff pastry into rectangles, use cookie cutters to create fun shapes. This is especially great for kids! The cherry cream cheese pastry can be any shape you’d like! Using cookie cutters adds a playful touch and makes them more appealing to children.

Portion Sizes: One pastry per person is usually sufficient, but if you’re serving them as part of a larger meal, you might want to cut them in half.

Family Feedback: My family loves these pastries warm or cold. They’re equally delicious straight from the oven or as a snack later in the day. I often get requests to make these for school bake sales or potlucks.

Leftover Transformations: If you have any leftover pastries (which is rare!), you can crumble them over yogurt or ice cream for a delicious topping. You could also cut them into cubes and use them as croutons in a sweet salad. This cherry cream cheese pastry is the perfect addition to any meal! You can find another cherry dessert here: https://kierasrecipes.com/deep-fried-cherry-filled-cheesecake

FAQs

I’ve gotten a lot of questions about this recipe over the years, so let me answer some of the most common ones here:

Can I use a different fruit filling? Absolutely! If you’re not a fan of cherries, you can use any fruit pie filling you like. Apple, blueberry, raspberry, or even peach would all be delicious. Just make sure the filling isn’t too runny. Using other fruits allows you to customize the flavor to your preferences or to use what you have on hand.

Can I make these ahead of time? Yes, you can assemble the pastries ahead of time and store them in the refrigerator for up to 24 hours before baking. However, I find they’re best when baked fresh. Assembling ahead saves time on the day you want to bake them. However, baking fresh ensures the pastry is at its flakiest and the flavors are at their peak.

Can I freeze these pastries? I don’t recommend freezing them after baking, as the pastry can become soggy. However, you can freeze the unbaked pastries. Simply place them on a baking sheet and freeze until solid, then transfer them to a freezer bag. When ready to bake, bake from frozen, adding a few extra minutes to the baking time. Freezing unbaked pastries allows you to have a quick and easy treat ready to bake whenever you want.

Can I use a different type of cheese? While cream cheese is the classic choice for this recipe, you could experiment with other soft cheeses like ricotta or mascarpone. Just keep in mind that the flavor and texture will be different. Ricotta will be lighter and slightly grainy, while mascarpone will be richer and smoother.

Can I make these gluten-free? Yes, you can use gluten-free puff pastry to make these pastries gluten-free. However, gluten-free puff pastry can be a bit trickier to work with, so be sure to follow the package instructions carefully. Gluten-free puff pastry may require different handling techniques and baking times than traditional puff pastry.

My cream cheese filling is too runny. What did I do wrong? Make sure your cream cheese is softened but not melted. If it’s too soft, it will make the filling runny. Also, be sure to use an egg yolk, not a whole egg, as the egg white can add too much liquid. Softened cream cheese will blend smoothly without becoming too liquid. Egg yolks provide richness and binding without adding excess moisture.

Personal Mistake and Fix: One time, I accidentally used salted butter instead of unsalted butter in the cream cheese filling. The pastries were still edible, but they had a slightly salty taste. So, be sure to double-check your ingredients! I actually liked this version of cherry cream cheese pastry, it added some extra flavor!

Equipment Alternatives: If you don’t have a rolling pin, you can use a clean wine bottle to roll out the puff pastry. If you don’t have parchment paper, you can grease the baking sheet with butter or cooking spray.

This cherry cream cheese pastry is great because you can add whatever ingredients you want to it!

Conclusion

This cherry cream cheese pastry recipe is more than just a recipe to me; it’s a collection of memories, a symbol of family time, and a reminder that even the simplest things can bring the greatest joy. It’s the smell that fills the house on Christmas morning, the smiles on my kids’ faces, and the feeling of accomplishment when I pull a tray of perfectly golden pastries from the oven. I hope this recipe becomes a part of your family’s story as well.

Here are a few tips to remember:

Always use cold puff pastry for the flakiest results.

Don’t overfill the pastries, or the filling will ooze out.
Keep a close eye on the pastries while they’re baking, as oven temperatures can vary.

Over the years, I’ve made countless variations of this recipe. Sometimes I add a sprinkle of cinnamon to the cream cheese filling, other times I drizzle the finished pastries with melted chocolate. My husband likes his with a bit of almond extract. Feel free to experiment and make it your own!

So, go ahead, give this recipe a try. I know you’ll love it! And please, come back and tell me how it turned out. I can’t wait to hear your stories and see your creations. This cherry cream cheese pastry is a winner in my book. And, if you liked this, be sure to check out this delicious creamy cheesesteak tortellini.

Happy baking! You can do it! Don’t be afraid to get creative and make this cherry cream cheese pastry your own. I know this recipe will be a winner in your home, just like it is in mine!

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Cherry Cream Cheese Pastry

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This easy cherry cream cheese pastry is a delightful treat perfect for breakfast or dessert. Flaky pastry, creamy filling, and sweet cherries combine for an irresistible flavor.

Author: Kiera
Prep Time: 15 minutes
Cook Time: 25 minutes

Total Time: 40 minutes
Yield: 9 servings
Category: Dessert

Method: Baked
Cuisine: American

Ingredients

Scale

1 sheet (14.1 oz) refrigerated puff pastry, thawed

8 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract

1/4 teaspoon almond extract
1 (21 oz) can cherry pie filling
1 large egg, beaten (for egg wash)

Optional: Powdered sugar, for dusting

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Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a medium bowl, beat together softened cream cheese, granulated sugar, vanilla extract, and almond extract until smooth and creamy.
Unfold the puff pastry sheet on a lightly floured surface. Cut the pastry into 9 equal squares.
Place a spoonful of the cream cheese mixture in the center of each square.

Top the cream cheese mixture with a spoonful of cherry pie filling.
Fold two opposite corners of each square towards the center, pressing gently to seal. You can also cut decorative slits in the top.
Brush each pastry with the beaten egg.

Bake for 20-25 minutes, or until golden brown and puffed.
Let cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Dust with powdered sugar, if desired, and serve.

Notes

Serve warm or at room temperature. For an extra touch, drizzle with a simple glaze made from powdered sugar and milk.