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Bite into these dreamy pastries and you'll hit every craving. Flaky layers from buttery pastry hug a rich, creamy center that melts in your mouth. Bright, jammy cherries on top pop with color and sweetness. They look fancy, but you can whip them together way quicker than you'd think. Each mouthful mixes crisp, cool creaminess, and juicy fruit so well that you'll want these for any special breakfast—or just with coffee in the afternoon.
The first time I made these was for a Sunday brunch. My friends totally believed I'd slaved away all morning, but I'd just used some good-quality store-bought pastry. As they baked, the whole kitchen smelled so good everyone gathered around before they were even done.
Tasty Pastry Basics
- Ricotta cheese: This lightens up your cream cheese filling. Get the fresh kind for the best taste and texture.
- Almond extract: Gives a gentle nutty boost that goes super well with the cherries. Try fresh bottles for the strongest flavor.
- Cherry pie filling: Brings color and a big, sweet kick. Pick a brand with whole cherries if you can for extra wow.
- Cream cheese: Adds a tangy, rich base. Full-fat and room-temp cream cheese makes your filling go ultra smooth.
- Puff pastry sheets: These are your shortcut to flaky golden layers. Look for pastry with real butter and give it time to thaw right.
How To Put It All Together
- Chill, then bake:
- Stick your assembled pastries in the fridge for a bit—this keeps them extra puffy when baking.
- Brush it up:
- Cover the pastry edges with a quick egg wash for a pretty shine and to hold everything in place.
- Fill your pastry:
- Scoop the cream cheese mix right in the center of each shape, then plop some cherry goodness on top.
- Shape and score:
- Roll your thawed pastry into a square, cut out hearts, then lightly score a smaller heart inside each one.
- Flour the counter:
- Dust the work area so the pastry won’t stick.
- Mix the filling:
- Beat cream cheese and sugar till no lumps and it feels a little fluffy.
- Add extras:
- Blend in ricotta, egg yolk, salt, a hint of almond extract, and a touch of lemon zest just to combine.
- Soften the cheese:
- Let your cream cheese sit out about an hour, so it’s easy to mix and goes super smooth.
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My mom picked up the idea of adding ricotta to cream cheese from an Italian family friend. It turns the filling into something cloud-light and keeps everything tasting balanced instead of too heavy.
Morning Matchups
Cherry pastries pair awesome with a bowl of fresh fruit for a little zing. Brew a pot of bold coffee for balance or pour some fresh orange juice to add more brightness to your spread.
Fun Switch-Ups
Mix it up to keep things interesting! Try blueberry instead of cherry when they're in season. Slather with apricot jam and toss on sliced almonds for a fancier feel. Want more chocolate? Sprinkle mini chips in the filling or drizzle some melted chocolate once they've cooled.
Keeping Them Fresh
Let them cool off all the way, then stash in a sealed box on the counter for the day. Pop 'em in the fridge if you need to keep them up to four days. Take them out and let the chill fade naturally or warm them briefly in a low oven, about 275°F.
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Making these little cherry-cheese treats always reminds me of baking with family. The day my grandma saw me bake these by myself, she beamed and told me how happy she was to see our traditions carry on.
Frequently Asked Questions
- → Is it possible to prep these a day early?
- Totally! You can shape them and chill overnight. Give them a few extra minutes in the oven if baking them cold. Once baked, just pop them in a sealed box and enjoy for up to 2 days.
- → Can I swap in another filling instead of cherry?
- For sure! Blueberry, apricot, or strawberry pie filling will work great too. Fresh fruit mixed with some sugar and a bit of cornstarch is a nice idea as well.
- → Why do you poke the middles with a fork?
- Fork pokes (also called docking) help keep the center flat, so the filling can sit there, while the outside puffs up into a nice border.
- → Can I freeze these pastries?
- Yep! Freeze them raw or after baking. If raw, freeze fully on a tray, then put in a container. Add a bit more bake time if frozen. Baked ones can chill in your freezer for around 3 months.
- → Don't have ricotta? What else can I use?
- No ricotta? All cream cheese works fine, or swap for mascarpone, blended cottage cheese, or even Greek yogurt if you want a smooth, creamy filling.