Description
Cherry Cream Cheese Knots are delightful, flaky pastries combining the richness of cream cheese with the sweet burst of cherry pie filling. Twisted into charming knots and baked to golden perfection, these treats are perfect for breakfast or a sweet snack, topped with a drizzle of glaze and crunchy sliced almonds.
Ingredients
Scale
Pastry
- 13.2 oz. package of Wewalka Refrigerated Puff Pastry
- 2 Tablespoons beaten egg (use remaining egg for egg wash)
- Sliced almonds for garnish
- Coarse sugar crystals for garnish (optional)
Filling
- 1/2 cup canned cherry pie filling
- 4 oz. softened cream cheese
- 1 Tablespoon granulated sugar
- 1/4 tsp almond extract
Glaze
- 1/4 cup powdered sugar
- 2 tsp milk
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the knots to a golden finish.
- Prepare Puff Pastry Strips: Unroll the refrigerated puff pastry onto a clean surface. Using a pizza cutter, slice the pastry lengthwise into eight 1-inch wide strips. Then cut each strip in half widthwise, creating sixteen equal strips that are approximately 1 inch wide.
- Shape the Knots: Fold each pastry strip in half, pressing the edges lightly together to seal. Lay two folded strips side by side, twist them together gently, then pinch the ends to secure. Roll the twisted strips into a loose knot shape and place each knot on a parchment-lined or silicone baking sheet.
- Make Cream Cheese Mixture: In a small bowl, blend the softened cream cheese with granulated sugar, almond extract, and 2 tablespoons of beaten egg until smooth and well combined.
- Apply Egg Wash and Bake Initial Phase: Brush each pastry knot generously with the remaining beaten egg as an egg wash. For extra sparkle, sprinkle coarse sugar crystals over the knots if desired. Place the baking sheet in the preheated oven and bake for 10-15 minutes, or until the pastry edges begin to turn a lovely golden brown.
- Add Cherry Topping and Continue Baking: Remove the baking sheet carefully from the oven. Spoon about 1 tablespoon of the cream cheese mixture into the center of each knot. Add three cherries with some pie filling atop the cream cheese. Return the baking sheet to the oven and bake for an additional 5-10 minutes until the puff pastry is fully golden and cooked through.
- Cool and Glaze: Transfer the baked knots to a wire rack and let them cool slightly. Meanwhile, whisk powdered sugar and milk together to form a smooth glaze. Drizzle this glaze over the cooled knots and finish by sprinkling sliced almonds on top for a delightful crunch.
Notes
- These Cherry Cream Cheese Knots are best enjoyed fresh out of the oven when they are warm and flaky.
- The almond extract adds a lovely, subtle nutty flavor that complements the cherry and cream cheese beautifully.
- Coarse sugar crystals add a delightful crunch and sparkle but can be omitted if preferred.
- Use a silicone baking mat or parchment paper to prevent sticking and ensure easy removal from the baking sheet.
- For variation, substitute cherry pie filling with other fruit fillings like blueberry or raspberry.
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
