Cherry Breakfast Pastries

These breakfast pastries are bursting with fresh cherry filling!  This is a make ahead recipe, so you can prep them anytime!  Store them in the freezer, then bake them off  just in time for brunch.

Cherry Breakfast Pastries ~ Pearls + Girls

As a child I vacationed in Northern Michigan, and I left a little piece of my heart amidst the cherry trees of near the Leelanau Peninsula and the dunes of the Sleeping Bear National Lakeshore.  Whenever I bake with cherries I’m instantly reminded of those carefree summer days.

Cherries have a pretty short season here in the Midwest, but you could easily substitute peaches, apricots or even plums in this filling.  I hope you’ll enjoy these pastries with a mug of good coffee or hot cocoa, a good book and maybe even a friend or two.  Enjoy!

Cherry Breakfast Pastries ~ Pearls + Girls

Cherry Breakfast Pastries

Yield: 12 pastries

Please note: These pastries must be frozen for up to 2 hours or overnight BEFORE baking. I promise the wait is well worth it, but please plan accordingly as this recipe cannot be made at the last minute.

Ingredients

  • 2 sheets of puff pastry, defrosted ( I use the Pepperidge Farm brand)
  • Cherry Filling
  • 1 cup pitted sweet cherries, halved
  • 1/3 cup sugar
  • 1/2 tsp cornstarch
  • Cream Cheese Filling
  • 8 oz pkg. cream cheese, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • Egg Wash
  • 1 egg
  • 1 TBSP water, milk or cream
  • 1/4 cup sugar, for sprinkling just before baking
  • Powdered sugar, for dusting (optional)

Instructions

  1. Unfold puff pastry sheets and cut each sheet into six (6) equally sized rectangles.
  2. Using a sharp knife score the edges to create a border. This will help keep your filling from spreading past the edges during baking.
  3. Transfer to two (2) baking sheets lined with Silpat liners or parchment paper.
  4. Cherry Filling
  5. In a small saucepan over medium heat, bring the cherries, sugar and cornstarch to a boil. Once the mixture has thickened slightly transfer to a small bowl to cool.
  6. Cream Cheese Filling
  7. Using a stand mixer fitted with a whisk attachment or a hand mixer with double beaters, beat the cream cheese, sugar, egg and vanilla on medium speed for one minute.
  8. Scrape down the bowl with a spatula and mix for another 30 seconds.
  9. Transfer cream cheese mixture to a piping bag fitted with a large round tip or a gallon size ziplock bag, then snip the corner to begin piping.
  10. Pipe the mixture in the center of each puff pastry rectangle. Don't pipe the mixture outside of the scored lines!
  11. Top each pastry with a tablespoon of the cherry filling.
  12. Transfer to the freezer for at least 2 hours or overnight.
  13. Tip: You can transfer the frozen pastries to ziplock baggies if you are not planning to serve them right away and/or will only bake off a partial batch.
  14. Preheat oven to 400 degrees Fahrenheit.
  15. Whisk together the egg and water, milk or cream to make the egg wash.
  16. Remove pastries from freezer and brush the edges with egg wash.
  17. Sprinkle with granulated sugar.
  18. Bake for 15 - 20 minutes, or until the filling is set and the edges are golden brown.
  19. Serve immediately or at room temperature.
http://pearlsplusgirls.com/2015/08/cherry-breakfast-pastries/