These cherry cream cheese puff pastries are the best summer treat! They're made with tart, fresh cherries paired with sweet cream cheese filling nestled inside flaky puff pastry.
I’m a sucker for most red fruits, but I have to say, I don’t eat cherries too often. I always give away my cherries if they come topped on a milkshake, and I’d much rather eat a strawberry rhubarb or chocolate cream pie than a cherry-filled one. However, these cherry cream cheese pastries may have converted me. Sweet, smooth cream cheese filling is the absolute best pairing to any fruit, and in these pastries it really brings out the tartness of the cherries. Plus, you can't beat a golden, buttery, flaky puff pastry, can you?
Here are some more fruity recipes you'll love: Brown Sugar Blueberry Pancakes, Homemade Cranberry Walnut Bagels, Black Forest Cake, and Brown Sugar Blackberry Scones.
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Ingredients & Equipment
You’ll need the following ingredients and equipment to make these cherry cream cheese puff pastries:
- baking sheet
- frozen puff pastry sheets
- flour
- cream cheese
- granulated sugar
- egg
- vanilla extract
- cherries, pitted and de-stemmed
- lemon juice (optional)
Customize this recipe!
There are a few different ways you can customize this recipe:
- Drizzle some icing on top. Want these pastries to be even sweeter? Add a bit of thin icing for a super sweet finish.
- Use a variety of fruits. Blueberries pair particularly well with cherries, but you can add your favorites to make a number of unique flavor profiles!
- Add some chopped nuts. To give these pastries an extra crunch, chop up some almonds to sprinkle on top.
Kitchen Tips:
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe - it will help save you time and keep you organized.
- Use fresh or frozen cherries. If you can't get your hands on fresh cherries, frozen will work just fine! Just make sure your cherries are pitted and de-stemmed.
More breakfast and brunch recipes:
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Cherry Cream Cheese Puff Pastries
Ingredients
- 1 box frozen puff pastry sheets
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 1 egg
- 1 ½ teaspoon vanilla extract
- 1 cup cherries pitted and de-stemmed
- ⅛ cup sugar
- ¼ cup flour
- splash of lemon juice optional
Instructions
- Preheat oven to 400ºF and prepare a baking sheet with parchment paper.
- Thaw pastry sheets on counter or in microwave (use directions on packaging).
- In the bowl of a stand mixer with the paddle attachment, beat together cream cheese, egg, sugar, and vanilla until evenly mixed.
- Transfer to a small bowl and chill the cream cheese filling in the fridge until needed.
- In a small saucepan, combine cherries, sugar, lemon juice, and ¼ cup water over low-medium heat.
- When the mixture is boiling, drain most of the water from the saucepan into the flour and mix until thickened.
- Mix the flour and water mixture back into the pot with your cherries and stir until filling is thickened - I mash the cherries a bit as well, but you can leave them whole, too.
- Once the pastry sheets are thawed, cut as desired (I usually get 6 large squares out of each sheet).
- Spoon about a tablespoon of cream cheese filling onto the center of each pastry square - if you have measured cookie scoops, these help to keep each pastry uniform!
- Spoon cherry filling on top of the cream cheese, keeping a border of pastry around the two fillings. Optional: brush some egg wash around the edges of the pastries before baking for a nice golden finish.
- Bake for about 10 minutes or until golden brown and risen completely.
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