Cherry Cream Cheese Knots
These little bundles of creamy cherry joy will magically disappear as soon as they pop out of the oven! Light, flaky, and flavorful. A fun breakfast treat!
Ingredients
- I- 13.2 oz. package of Wewalka Refrigerated Puff Pastry
- 1/2 cup canned cherry pie filling
- 4 oz. softened cream cheese
- 2 Tablespoons beaten egg; use remaining egg for egg wash
- 1 Tablespoon granulated sugar
- 1/4 tsp almond extract
- sliced almonds for garnish
- coarse sugar crystals for garnish optional
Glaze
- 1/4 cup powder sugar
- 2 tsp milk
Instructions
- Preheat oven to 400°
- Unroll Puff pastry. Using a pizza cutter, cut pastry lengthwise into 8 - 1 inch wide strips.
- Cut strips in half width wise, creating two equal 1 inch wide strips .
- Fold strips in half, pressing edges lightly together as you fold.
- Lay the two folded strips next to each other and twist them together. Pinch ends together. Roll into a lose knot.
- Place knot on a parchment or silicon lined baking sheet.
- In a small bowl combine softened cream cheese, sugar, almond extract and 2 Tablespoons of beaten egg. Mix together until smooth.
- Brush each knot with egg wash. Sprinkle with coarse sugar crystals if desired.
- Place 1 Tablespoon of cream cheese mixture in the center of each knot.
- Bake at 400° for 10-15 minutes until the edges of the pastry are beginning to turn golden brown.
- Carefully slide baking sheet out on oven shelf. Place 3 cherries with pie filling on top of the cream cheese mixture in the center.
- Slide baking sheet bake into the oven and continue baking for another 5-10 minutes until puff pastry is golden brown.
- Remove from baking sheet and place on cooking rack until cool.
- Once knots are cool drizzle with glaze and sprinkle with sliced almonds.
Nutrition
Serving: 1knotCalories: 167kcalCarbohydrates: 14gProtein: 5gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 60mgSodium: 64mgFiber: 1gSugar: 8g
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