Description
Indulge in the flaky goodness of puff pastry filled with cherry filling. Try these irresistible Flaky Puff Pastry Cherry Bombs today.
Ingredients
Scale
- 1 Puff Pastry Sheet
- 1 lb. Cherry Pie Filling
- 5 oz. Cream Cheese, room temperature
- 2 tsp. Vanilla extract
- 1/4 c. powdered sugar
- 1 tbsp. Milk
- 1 egg, whisked
- 1 tsp. Water
- Coarse white sugar
- DRIZZLE
- 1 c. powdered sugar
- 1/2 tsp. Pure vanilla extract
- 2 tbsp. Heavy Whipping Cream
Instructions
- Preheat oven to 375 Degrees. Spray a cupcake baking tin with baking spray.
- Using a small mixing bowl, add the cream cheese to the bowl. Add the vanilla extract, milk, and powdered sugar to the cream cheese. Using a handheld mixer and mix until smooth and creamy. Set aside.
- Roll out the dough about an extra ½ inch onto a lightly floured surface with a rolling pin. Use a pizza cutter or a sharp knife and cut the dough into 12 squares. Spray each muffin tin section with baking spray and place the dough squares into each tin.
- Add one tablespoon of cherry pie filling to each square. Add a heaping teaspoon of the cream cheese mixture to each muffin tin on top of the cherry pie filling. Add another tablespoon of cherry pie filling to the cream cheese mixture.
- Take the excess puff pastry hanging along the sides of the muffin tin inserts and fold over the cherry filling. Whisk the egg and water in a small ramekin, brush the puff pastry with egg wash, and sprinkle the top of each turnover with coarse white sugar.
- Bake in the preheated oven for about 20-22 minutes. The puff pastry should be golden brown once finished. Allow cooling before adding the drizzle.
- Add the powdered sugar, vanilla extract, and heavy cream in a small bowl and whisk together until smooth. Drizzle the tops of the cherry turnover bombs with the glaze with a spoon. Allow to set before serving.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Bake
- Cuisine: American
