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Cherry Cheese Pastry Rings!
Cream cheese and cherry pie filling are practically inseparable. A beautiful twist on this unbeatable flavor combination.

Ingredients
  • 8 ounces Mehadrin farmer cheese
  • 4 ounces J&J cream cheese
  • ½ cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 package (2 sheets) semirolled puff pastry sheets
  • 1 20-ounce can cherry pie filling
  • 1 beaten egg, for brushing
  • --- GLAZE ---
  • 1 cup confectioners’ sugar
  • 1½ tablespoons milk
Cherry Cheese Pastry Rings!
Cream cheese and cherry pie filling are practically inseparable. A beautiful twist on this unbeatable flavor combination.

Instructions

1. Beat the cream cheese, farmer cheese, and sugar until well combined. Add the egg and vanilla and mix well.

2, Roll out the pastry sheets on a floured surface to 1/8-inch thickness. Cut into triangles 1½ inches wide and 3 inches long.

3. On a parchment paper, place 7 triangles in a circle, with the pointed ends facing outward. The triangles should be slightly overlapping each other. It will resemble a star, with about a 1-inch circle left in the middle of the pastry. Press the overlapping edges to stick the triangles together.

4. Preheat the oven to 350 ?F. Spread dollops of the cheese mixture on the overlapped areas of triangles. Place teaspoonfuls of cherries from the cherry filling on top of the cheese. Bring the pointed ends of the triangles inward, over the filling, and into the empty circle. Tuck the points under the dough and pinch to seal.

5. Brush the pastry rings with the beaten egg and transfer to a lined cookie sheet. Bake until golden brown, for 25 minutes.

6. Combine the glaze ingredients until smooth and drizzle over the cooled pasty rings.

Yield: About 15 rings

 

Ingredients
  • 8 ounces Mehadrin farmer cheese
  • 4 ounces J&J cream cheese
  • ½ cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 package (2 sheets) semirolled puff pastry sheets
  • 1 20-ounce can cherry pie filling
  • 1 beaten egg, for brushing
  • --- GLAZE ---
  • 1 cup confectioners’ sugar
  • 1½ tablespoons milk
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