Crisp puff pastry filled with cream cheese and cherry pie filling. Easy and delicious!!If you’re cooking for a crowd, this is THE dessert to make! Ten minutes to put together, then 15 minutes in the oven. Serve them warm from the oven (the absolute best way to serve them in my opinion), or make ahead and serve them cold. Warm or cold, every single one will go.
A little trick for getting the pastry to rise around the cheesecake and cherry pie mixture is to score a line all the way around the pastry, about 1cm from the edge. The weight of the filling will keep the centre of the pastry reasonably flat, whilst the edges rise and puff up all around.
I love to sprinkle mine with coarse sugar to give the pastry a lovely crunch when you bite into it.
Serve for dessert, brunch, or even as picnic or party food.
The best way to serve them though, is sat in front of the TV, with a good film on, just after the kids have gone to bed.
Hey us parents deserve a treat too!!
Here’s what you’ll need:
Makes 10 pastries
- 11oz puff pastry sheet
- 1 cup cream cheese
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 3 tbsp confectioners’ sugar
- half of a 21oz can of cherry pie filling
- zest of 1 lemon
- 1 egg
- 2 tbsp demerara/coarse sugar
1. Preheat the oven to 400f. Place the cream cheese, vanilla extract, lemon juice and confectioners’ sugar in a bowl. Mix together until smooth and put to one side.
2. Cut the pastry sheet into 10 squares and place on a baking sheet lined with parchment or a silicone liner. Score a line around the edges of the pastry – about 1 cm from the edge. Be careful not to cut through the pastry. Use a fork to make a few small holes in the centre of each piece of pastry. Place a heaped teaspoon of the cream cheese mixture in the centre of each pastry, and smooth it to the edge of where you’ve scored – using the back of a spoon. Top each pastry with 1 tablespoon of cherry pie filling. Whisk the egg in a small bowl and brush the edges of the pastries with the egg. Sprinkle the edges of the pastries with the demerara sugar. Place in the oven for 12-15 minutes until golden brown.
3. Take out of the oven, leave to cool for a few minutes, then top with lemon zest. Serve warm, or leave to cool. Once cool, cover and chill for up to a day.