Cherry Cream Cheese Knots
Made with simple, shortcut ingredients, these Cherry Cream Cheese Knots deliver bakery-style flavor without the fuss.
Why You’ll Love These Cherry Pastries
There’s something extra special about a pastry that feels fancy but is secretly so easy to make!
This Cherry Cream Cheese Pastry is one of those recipes—effortless, beautiful, and guaranteed to impress. With a golden, flaky crust wrapped around smooth cream cheese and bright cherry filling, it’s the kind of treat that makes any morning feel like a celebration.
Every bite is soft, creamy, and just a little indulgent—ideal for breakfast, brunch, or a sweet afternoon treat with coffee.
Ingredients Needed for Puff Pastry Knots
- Package Refrigerated Puff Pastry. I use “Just Rol” puff pastry.
- Canned Cherry Pie Filling
- Cream cheese, softened
- 1 egg, beaten, divided in half
- Granulated sugar
- Almond extract
- Sliced almonds for garnish
- Coarse sugar crystals for garnish (optional)
How to Make Cherry Cream Cheese Knots
Preheat the oven to 425°F (degrees). Line a large baking sheet with parchment paper, or a silicone baking mat. Set aside while you prepare the pastry and filling.
Step 1 | Preparing the Puff Pastry
The beauty of this recipe is how easy it is to make this delicious treat, thanks to refrigerator puff pastry. It sure beats the heck out of rolling layer after layer of butter between homemade dough and chilling it.
Begin by unrolling the dough out. It should be rolled with parchment paper so that it won’t stick together. Don’t remove the parchment paper. Use it as a “non-stick” work surface.
Using a pizza cutter, cut the dough lengthwise into 8 individual 1-inch strips. I use a ruler to get my lines straight, but you can “eyeball” it as well.
Cut each 8-inch-long strip in half, like seen in the photo below.
Fold each of the one-inch strips in half. Gently pinching them as you fold.
Once all the pastries have been pinched into strips, lay two of the folded strips side by side. Pinch the ends together and twist the two strips of dough together, pinching the other end once twisted.
Tie the twisted strips into loose knots, tucking the end under, rather than “through” the knot. This will help create the bottom of the pastry.
Place your prepared knots on the parchment-lined baking sheet.
STEP 2 | How to Make Cream Cheese Pastry Filling
In a small bowl, mix together 4 oz. of softened cream cheese, half of the whipped egg (save the remaining for the egg-wash to brush on top of the pastry), 1 Tablespoon of sugar and 1/4 teaspoon almond extract.
Whisk together until smooth and creamy. There may be small little lumps, but that is okay.
STEP 3 | Filling Puff Pastry Knots
Brush each knot with the remaining beaten egg. Sprinkle with coarse sugar, if desired.
Tip: Egg Wash is beaten egg with a little cream or water mixed in.
Place ½ Tablespoon of cream cheese mixture into the center of each knot.
STEP 4 | Baking Instructions
Pop into your preheated 425° oven and bake for 10–15 minutes, or until edges begin to turbo golden brown and cream cheese has “puffed” and slightly set in the center.
TIP: As a reminder, these are “smaller” Danish knots. They will not overly expand in the oven.
Adding Cherry Pie Filling
When they are just beginning to turn brown, open the oven and slide the baking sheet out on the shelf. Carefully remove the tray from the oven. Using a teaspoon, add three cherries to the top of each knot. This will prevent the cherries from “drying” out during cooking, and it allows the cream cheese mixture to bake first.
TIP: At this point, if you like your sliced almonds toasted, you can sprinkle a few on top, but you can wait till the end as well.
Slide the knots back into the oven for another 5–10 minutes. Once the pastry is golden brown and the centers are completely set, remove the knots from the oven. Place on a cooling rack and allow them to cool.
STEP 5 | Icing Drizzle
While the baked pastry is cooling, let’s make the sweet icing drizzle. In a small bowl, combine ½ cup of powdered sugar with 1-2 tsp. Milk. Mix well. Add more milk if necessary, to reach the desired consistency.
Drizzle glaze over the top of each knot. Sprinkle with sliced almonds if desired. I love the the nutty crunch these sliced almonds add to this pastry.
Recipe Wrap-Up
These little bundles of joy…just magically disappear? Maybe they should be called “Poof” Pastry! Cause “Poof” and they are gone! For good reason, my friends.
Whether you’re serving these for a weekend brunch, a holiday breakfast, or just because you’re craving something sweet, this Cherry Cream Cheese Pastry is always a win. Simple to prepare and absolutely irresistible, it’s proof that a little shortcut can still deliver big, bakery-worthy results. Pour a cup of coffee, grab a pastry, and enjoy every cozy bite. 💕
The puff pastry is light, flaky, and scrumptious. The cream cheese filling with the cherries is sublime. Toss in that glaze and the sliced almonds, and it’s a breakfast pastry delight!
Favorite Breakfast Bakes!
- Cherry Lemon Danish
- Lemon Poppy Seed Scones
- Lion House Cinnamon Rolls
- Pumpkin Spice Bubble Bites
- Fresh Apple Danish
- Raspberry Cream Cheese Puff Pastry Danish
I hope you’ll make these little bundles of “JOY” for your next gathering. They are so fun to make…and SO fun to eat! Thanks for stopping by my Nest. Have a Great Day and Come Back Soon!
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Printable Recipe
Cherry Cream Cheese Knots
Ingredients
- 1 13.2 ounce Refrigerated Puff Pastry
- ½ cup Cherry pie filling
- 4 oz. Cream cheese Softened
- 1 large egg Beaten, divided in half
- 1 Tablespoon granulated sugar
- 1/4 tsp almond extract
- ¼ cup Sliced almonds garnish
- 2 Tablespoons Sugar crystals Garnish, optional
Glaze
- 1/4 cup powder sugar
- 2 tsp milk
Instructions
- Preheat oven to 425°. Line a large baking sheet with parchment paper, or line with a silicone baking mat.
- Unroll Puff pastry. Using a pizza cutter, cut pastry lengthwise into 8 individual, 1 inch wide strips. Cut each strip in half, creating two 1 inch wide strips. Fold each strip in half, lightly pressing the edges together as you fold them. Lay two folded strips next to each other. Pinch the top end together and twist the two strips together. Pinch the end closed. Roll the twisted strip into a loose knot, tucking one end just under the knot to form the base of the danish. Finish with the remaining dough, creating 8 individual knots. Place each knot on the parchment-lined baking sheet.
- In a small bowl, combine softened cream cheese, sugar, almond extract and half of beaten egg. Using a wire whisk, mix together until smooth. Brush each knot with the remaining beaten egg. Sprinkle with coarse sugar crystals if desired. Place ½ tablespoon of cream cheese mixture in the center of each knot.
- Bake at 425° for 10–15 minutes until the edges of the pastry begin to turn golden brown and the cream cheese center has begun to puff slightly. Carefully slide the baking sheet out of the oven and place 3 cherries on top of the partially baked cream cheese mixture. Slide the baking sheet back into the oven and continue baking for another 5–10 minutes, until puff pastry is golden brown and cream cheese filling is set.
- Remove from baking sheet and place on cooking rack until cool.
- In a small bowl, combine powdered sugar and 1–2 tablespoons of milk, until the desired consistency is reached. Using a spoon, drizzle the icing over cooled knots and sprinkle with sliced almonds.
- Store in an airtight container for up to 3 days. Reheat for 15–20 seconds in the microwave if wanting to serve warm.
