Ingredients
2 Sheets frozen puff pastry (thawed)
(1) 21 oz can of cherry pie filling (I used Duncan Hines)
1 large egg
1 tablespoon of water
4 ounces of cream cheese softened
1/4 cup of butter softened
1 teaspoon vanilla
1 cup powdered sugar
Instructions:
1. Preheat over to 400 degrees. Line a baking sheet with parchment paper.
2. Unfold the puff pastry sheets on top of parchment paper and roll with a rolling pin (but not to thin).
3. Cut each puff pastry sheet in to 6 pieces.
4. Add about 1 tablespoon of the cherry pie filling to the center of 1 piece of the puff pastry and then cover with another piece of puff pastry (see video)
5. Press the edges of the puff pastry with a fork to ensure that the filling doesn't seep out.
6. Place the pastry in the freezer for about 30-40 minutes to solidify.
7. Combine the egg and the water (see video) and bring the pastry out of the freezer, next brush the tops of the puff pastry with the egg wash. Cut 3 small slits on the top of the pastry and bake for 20 minutes or until the dough is golden brown.
8. Once the dessert is finished cooking allow to cool before adding the frosting.
9. In a mixing bowl add the cream cheese, butter, vanilla and 1 cup of sugar. Mix until thoroughly combined. Microwave for about 30 seconds and drizzle over the pastry (your pastry should already be cool before you add the drizzle).
Enjoy!!
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