Cherry Cream Cheese Puff Pastry Knots Recipe

If you’re craving a sweet, flaky treat that feels like a warm hug from the inside, you have to try this Cherry Cream Cheese Puff Pastry Knots Recipe. I absolutely love how these little knots balance tart cherry pie filling with rich cream cheese, all wrapped in buttery puff pastry – trust me, once you try them, you’ll be hooked. They’re perfect for breakfast, brunch, or even a fancy snack, and I’m excited to share everything you need to know so your batch turns out perfect every time!

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Ingredients You’ll Need

These ingredients work like magic together – creamy, fruity, and flaky. When shopping, look for good-quality refrigerated puff pastry and cherry pie filling that’s not too runny to keep things neat.

• Puff Pastry: I prefer Wewalka refrigerated puff pastry because it’s reliable and easy to work with; thaw it just enough so it’s pliable but still cold.
• Cherry Pie Filling: Choose one with whole cherries for that classic texture; canned varieties are perfectly fine and save you time.
• Cream Cheese: Softened cream cheese gives that rich base – make sure it’s not cold straight from the fridge or it won’t blend smoothly.
• Egg: For brushing and mixing; helps give the pastry that perfect golden shine.
• Granulated Sugar: Balances the tartness of the cherries and sweetens the cream cheese blend.
• Almond Extract: Just a little adds a lovely subtle nutty depth – don’t skip it unless you’re allergic!
• Sliced Almonds: For garnish – adds crunch and an elegant look.
• Coarse Sugar Crystals (optional): Sprinkled on top for a sparkling finish and extra sweetness.
• Powdered Sugar & Milk: For a simple glaze to drizzle over the cooled knots.

Variations

I love that this Cherry Cream Cheese Puff Pastry Knots Recipe is a great canvas for your own flavor twists. You can keep it classic or have some fun with add-ins and toppings!

• Berry Swap: I once swapped cherry filling for blueberry pie filling and it was a hit – just as delicious and a little less tart.
• Extract Variations: Sometimes I swap almond extract for vanilla or lemon extract for a different aroma that still complements the cherry beautifully.
• Nut-Free Version: Simply skip the sliced almonds and coarse sugar if allergies are a concern – still divine without the crunch.
• Savory Twist: For the adventurous, trying a bit of cream cheese with herbs and no fruit makes a terrific savory knot, but you’ll miss the cherry charm!

How to Make Cherry Cream Cheese Puff Pastry Knots Recipe

Step 1: Cut and Prepare the Puff Pastry Strips

First, preheat your oven to 400°F – you want it nice and hot for that puff pastry to rise beautifully. Unroll your thawed puff pastry on a clean surface. I like using a pizza cutter here because it’s quick and gives you clean cuts. Cut the sheet lengthwise into eight 1-inch-wide strips, then cut those strips in half widthwise so you get sixteen shorter strips. Next, fold each strip in half, pressing the edges lightly to seal and keep them from unfurling.

Step 2: Twist and Form the Knots

Lay two folded strips side by side and gently twist them together. Pinch the ends tightly to secure and roll into a loose knot shape. This twisting step gives the pastries that pretty swirled look and helps hold the cream cheese and cherry filling in place – I discovered this trick after a few attempts when things unrolled in the oven!

Step 3: Make the Cream Cheese Filling

In a small bowl, combine softened cream cheese, granulated sugar, almond extract, and 2 tablespoons of the beaten egg. Whisk until smooth and creamy. This mixture adds that tangy, sweet center that balances the fruit’s tartness so well. Make sure your cream cheese is softened really well so there are no lumps – it’s worth taking a few extra minutes out of the fridge for this.

Step 4: Assemble and Begin Baking

Place your knots on a parchment or silicone baking mat-lined baking sheet. Brush each knot with the remaining beaten egg to help them brown beautifully. If you want a little sparkle, sprinkle coarse sugar crystals on top at this point. Using a spoon, add about 1 tablespoon of the cream cheese mixture right into the center of each knot. Slide your baking sheet into the oven and bake for 10-15 minutes until the edges are just starting to turn a golden brown.

Step 5: Add Cherry Filling and Finish Baking

When your knots look golden, carefully pull out the baking sheet and spoon 3 cherries with some pie filling onto that creamy center. This step adds visual appeal and a burst of fruity flavor. Return them to the oven for another 5-10 minutes until the puff pastry is fully golden and flaky. When done, transfer the knots to a cooling rack.

Step 6: Glaze and Garnish

Once the knots have cooled slightly, whisk together your powdered sugar and milk to make a simple glaze. Drizzle this over the knots for a touch of sweetness and shine. Finish with a sprinkle of sliced almonds for that delightful crunch and elegant look. I love how this finishing touch makes them look bakery-worthy with very little effort!

How to Serve Cherry Cream Cheese Puff Pastry Knots Recipe

Garnishes

I love finishing these knots with sliced almonds and a light powdered sugar glaze because it adds an inviting crunch and sweetness that’s not overpowering. Sometimes, I drizzle a little melted dark chocolate for a decadent twist when serving at parties.

Side Dishes

These knots pair beautifully with a simple cup of coffee or hot tea for breakfast. For a brunch spread, I like adding fresh fruit salad or a light green salad to balance the richness. They also make a festive addition to holiday buffets.

Creative Ways to Present

One of my favorite ways to serve these is on a rustic wooden board with a scattering of fresh cherries and mint leaves for color contrast. For a special occasion, I arrange them in a circular pattern on a cake stand and drizzle the glaze at the table – it creates a real “wow” moment.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare, trust me!), store them in an airtight container at room temperature for up to two days. They hold their flaky texture well but are best enjoyed fresh.

Freezing

I’ve frozen these knots both before and after baking. If freezing before, place them on a sheet tray and freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes. After baking, freeze cooled knots in airtight containers and thaw on the counter – they reheat nicely!

Reheating

For reheating, I pop the knots into a 350°F oven for about 5-7 minutes to crisp them back up without drying them out. Microwave will work in a pinch but can make the pastry soggy.

FAQs

Final Thoughts

This Cherry Cream Cheese Puff Pastry Knots Recipe has become one of those kitchen treasures for me. I used to struggle finding quick breakfast treats that felt special but weren’t complicated, and this hit the mark perfectly. Whether you’re making these for a weekend brunch or just a cozy morning at home, I know you’ll enjoy the crispy, gooey, fruity goodness as much as my family does. Give it a try – I’m betting these knots will become one of your favorite sweet bites too!

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