FEATURED PRODUCTS
INGREDIENTS
- 8 oz. cream cheese (softened)
- 1/4 cup sugar
- 1 1/2 tsp. lemon juice
- 2 1/2 tsp. vanilla extract
- 1 cup cherries (pitted and quartered)
- 3 oz. frozen puff pastry (2 sheets, thawed)
- 1 large egg
- 1 cup confectioners' sugar
- 4 tsp. whole milk
- 2 tsp. lemon juice
DIRECTIONS
- 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.
Courtesy of KitchenAid.