Cherry Cream Cheese Breakfast Pastries
Cherry Cream Cheese Breakfast Pastries
Ingredients
2 teaspoons lemon juice
4 teaspoons whole milk
1 cup confectioners’ sugar
1 large egg
1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed
1 cup cherries, pitted and quartered
2 1/2 teaspoons vanilla extract
1 1/2 teaspoons lemon juice
1/4 cup sugar
1 (8-ounce) package cream cheese, softened
Step by step
Preheat the KitchenAid® Convection Bake Countertop Oven to 400°F. Line the baking sheet with parchment paper.
In the bowl of a KitchenAid® Stand Mixer fitted with the flat beater attachment, beat together the cream cheese, sugar, lemon juice and vanilla extract until combined. Stir in the cherries.
Place the puff pastry on a lightly floured work surface and cut each sheet into 6 rectangles following along on the perforations. Divide the cherry cream cheese mixture onto six halves leaving a 1/2-inch border around the edges. Place an unfilled piece of pastry atop each filled piece to form a total of 6 pastries. Using a fork, crimp together the edges of each pastry. Cut two small slits atop each of the pastries.
Transfer two of the pastries onto the baking sheet. Whisk together the egg with 1 tablespoon water then brush the pastries with the eggwash.
Bake the pastries for 9 to 11 minutes until golden and puffed. Remove them from oven and transfer them to a rack to cool completely. Repeat the eggwash and baking process with the remaining pastries. While the pastries cool, make the glaze.
In a small bowl, whisk together the confectioners’ sugar, milk and lemon juice. Drizzle the glaze atop the cooled pastries and serve.