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.
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!
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.
- 2 sheets of puff pastry, defrosted ( I use the Pepperidge Farm brand)
- 1 cup pitted sweet cherries, halved
- 1/3 cup sugar
- 1/2 tsp cornstarch
- 8 oz pkg. cream cheese, softened
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 egg
- 1 TBSP water, milk or cream
- 1/4 cup sugar, for sprinkling just before baking
- Powdered sugar, for dusting (optional)
- Unfold puff pastry sheets and cut each sheet into six (6) equally sized rectangles.
- Using a sharp knife score the edges to create a border. This will help keep your filling from spreading past the edges during baking.
- Transfer to two (2) baking sheets lined with Silpat liners or parchment paper.
- 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.
- 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.
- Scrape down the bowl with a spatula and mix for another 30 seconds.
- 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.
- Pipe the mixture in the center of each puff pastry rectangle. Don't pipe the mixture outside of the scored lines!
- Top each pastry with a tablespoon of the cherry filling.
- Transfer to the freezer for at least 2 hours or overnight.
- Preheat oven to 400 degrees Fahrenheit.
- Whisk together the egg and water, milk or cream to make the egg wash.
- Remove pastries from freezer and brush the edges with egg wash.
- Sprinkle with granulated sugar.
- Bake for 15 - 20 minutes, or until the filling is set and the edges are golden brown.
- Serve immediately or at room temperature.