Cherry Cream Cheese Pastry
Yum! We all raved over this pastry made with a simple pie crust. Phyllo Dough and Puff Pastry are great, but in a jam;) this pie crust pastry is perfectly delicious. Cream cheese filling topped with homemade cherry butter made for a uniquely sweet, tart flavor, but any jam or jelly will do.
Ingredients
- 1 double crust pie recipe find my go to here https://gracetogather.com/double-crust-pie-pastry/
- 1/2 cup cherry jam or jelly
- 8 oz softened cream cheese
- 1 egg yolk
- 3 tbsp sugar
- 3/4 tsp vanilla extract
- 1 egg white
- 1 tbsp water
- powdered sugar for dusting
Instructions
- Line a baking sheet with parchment paper and set aside
- Preheat oven to 350 degrees
- Prepare pie crust
- Mix the cream cheese and sugar in mixer until fluffy and smooth
- Add egg yolk and vanilla extract and mix until combined
- Roll out chilled pie crust, I rolled each crust into an approximate 12×12 square
- Cut pie crust into four equal squares
- Place a heaping tablespoon of the cream cheese mixture on the center of each square and spread the mixture out a little
- Add a heaping teaspoon of jam or jelly to the cream cheese
- Gently fold each corner of the pastry up to the near center, do not overlap the pastry.
- To make the egg wash whisk the egg white and water together, using a pastry brush gently brush wash over the pastry
- Repeat with each square
- Bake for 15- 20 minutes or until the pie crust is lightly brown and flaky and the bottom if browned
- Remove from oven to a rack and let cool
- Once cool sprinkle with powdered sugar