Description
Cherry Cream Cheese Knots are delightful, flaky puff pastry treats filled with a smooth cream cheese mixture and luscious cherry pie filling. Perfect as a sweet breakfast pastry or an indulgent snack, these golden-brown knots are twisted to perfection, topped with sliced almonds and a delicate glaze, offering a perfect balance of creamy, fruity, and nutty flavors.
Ingredients
Scale
Pastry and Filling
- 13.2 oz. package of Wewalka Refrigerated Puff Pastry
- 1/2 cup canned cherry pie filling
- 4 oz. softened cream cheese
- 1 tablespoon granulated sugar
- 1/4 teaspoon almond extract
Egg Wash and Glaze
- 2 tablespoons beaten egg (divided: 2 tbsp for cream cheese mixture, remaining for egg wash and brush)
- Sliced almonds for garnish
- Coarse sugar crystals for garnish (optional)
- 1/4 cup powdered sugar
- 2 teaspoons milk
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the puff pastry knots.
- Prepare Puff Pastry Strips: Unroll the refrigerated puff pastry sheet. Using a pizza cutter, cut the pastry lengthwise into 8 strips that are 1 inch wide each, then cut these strips in half widthwise to form shorter 1-inch wide strips.
- Fold and Twist Strips: Fold each strip in half, pressing the edges lightly together. Then, lay two folded strips side by side and twist them together. Pinch the ends to secure, then roll the twisted strips into a loose knot shape.
- Place on Baking Sheet: Arrange each knot on a baking sheet lined with parchment paper or a silicone mat, keeping space between them for expansion during baking.
- Make Cream Cheese Mixture: In a small bowl, combine softened cream cheese, granulated sugar, almond extract, and 2 tablespoons of the beaten egg. Mix until smooth and well incorporated.
- Apply Egg Wash and Sugar: Brush each puff pastry knot generously with the remaining beaten egg for a golden finish. Optionally, sprinkle coarse sugar crystals on top for extra crunch and sparkle.
- Fill Knots and Initial Bake: Spoon about 1 tablespoon of the cream cheese mixture onto the center of each knot. Bake in the preheated oven for 10–15 minutes until the edges of the pastry start turning golden.
- Add Cherry Toppings and Continue Baking: Carefully remove the baking sheet, place approximately 3 cherries with some pie filling on top of the cream cheese center of each knot, then return the sheet to the oven for an additional 5–10 minutes until the puff pastry is fully golden brown and puffed.
- Cool and Glaze: Remove the knots from the oven and transfer to a cooling rack. Once cooled slightly, drizzle with a glaze made by mixing powdered sugar and milk, then sprinkle with sliced almonds for garnish.
Notes
- These knots are best enjoyed fresh and warm as they tend to disappear quickly due to their delicious flavor and flaky texture.
- You can substitute cherry pie filling with other favorite fruit fillings such as blueberry or raspberry for a variation.
- For a richer glaze, add a drop of almond extract to the powdered sugar and milk mixture.
- Make sure puff pastry is kept cold before baking to achieve maximum flakiness.
Nutrition
- Serving Size: 1 knot
- Calories: 167 kcal
- Sugar: 8 g
- Sodium: 64 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg
