- 8 ounces cream cheese (regular or 1/3 less fat), softened
- 1/3 cup granulated sugar
- 2 tablespoons flour
- 1 teaspoon almond extract
- 1 egg yolk
- 1 (14 ounce) package puff pastry, thawed (see Notes)
- 1 3/4 cups sweet cherries, pitted and chopped
- 1 egg beaten with 1 teaspoon water for egg wash
- Powdered sugar
- Heat oven to 400 degrees F.
- Beat cream cheese, granulated sugar, flour, almond extract and egg yolk together until smooth and spreadable. Set aside.
- Unfold a sheet of puff pastry on to a large piece of parchment paper. Along the long edges of the puff pastry sheet, cut strips about 1/3 of the way in (i.e. about 3 inches long) and 1/2-inch wide. Leaving the puff pastry on the parchment paper, transfer the pastry to a large baking sheet.
- Spread the cream cheese mixture down the center of the pastry being careful to not get cream cheese on the cut strips. Top the cream cheese mixture with chopped cherries, pushing the cherries down slightly.
- Rotate the pan so that the cut sides are on the left and right. Starting at the top, bring the cut strips into the center (at a slight angle) over the filling. Alternate left and right sides, overlapping the strips and pressing down slightly as you go (see photos in post for clarification). When all the strips have been folded in, lightly brush the entire pastry with the egg wash.
- Bake for 20 minutes or until puffed and golden brown.
- Let cool slightly, then dust with powdered sugar before serving.
For this recipe, I like to use an all butter puff pastry such as Dufour. The sheets are 14-1/2 x 9-3/4 inches. If you use another brand of puff pastry or you are making your own puff pastry, you may need to trim the sheet to size.
Use a pizza cutter or pastry wheel to make cutting the strips easier.
Recipe adapted from the Houston Chronicle.