Jump to Recipe Print Recipe

Yum!

While we were at the farm, we planted fruit trees year after year, and they were just beginning to come into their own right when we sold it. We never did plant cherry trees there—but it feels like God knew I’d need them anyway. The old orchard at the cottage has been such a gift, and the cherry harvest has been especially delightful.

This recipe is one of my favorite ways to use them. It turns a simple moment into something special, with that sweet-tart cherry flavor shining through in every bite. A true little celebration of the season and the orchard’s abundance.

If you’re looking for a sweet breakfast treat, this raspberry crumb coffee cake won’t disappoint. It’s soft, buttery, and filled with bursts of tart raspberry, all topped with a simple crumb that bakes into the perfect golden finish.

Print Recipe

Cherry Cream Cheese Pastry

Yum—this was a hit with everyone! Made with a simple pie crust, this pastry proves you don’t need anything fancy to get something truly delicious. While phyllo dough and puff pastry are always lovely, this quick pie crust version is perfect when you’re in a jam 😉
A smooth cream cheese filling is topped with homemade cherry butter for a sweet-tart flavor that feels a little special but still wonderfully simple. Any jam or jelly you have on hand would work beautifully here, making this an easy, adaptable treat you can pull together anytime.

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°F.
  • Prepare your pie crust and keep it chilled until ready to use.
  • In a mixer, beat the cream cheese and sugar until light, fluffy, and smooth. Add the egg yolks and vanilla extract and mix until fully combined.
  • On a lightly floured surface, roll out the chilled pie crust into an approximate 12×12-inch square. Cut into four equal squares.
  • Place each square on the prepared baking sheet. Add a heaping tablespoon of the cream cheese mixture to the center of each square and gently spread it slightly, leaving space around the edges.
  • Top with a heaping teaspoon of jam or jelly over the cream cheese.
  • Gently fold each corner of the pastry toward the center, being careful not to overlap the dough.
  • To make the egg wash, whisk together the egg white and water. Using a pastry brush, lightly brush the tops of each pastry.
  • Repeat with the remaining squares and pie crust.
  • Bake for 15–20 minutes, or until the pastry is golden, flaky, and the bottoms are lightly browned.
  • Transfer to a cooling rack and let cool completely. Once cooled, dust lightly with powdered sugar before serving.