Cherry Cheesecake Pastry Pockets
If you like Toaster Strudel or Pop-Tarts then you need to try this recipe! Somewhere between the two, these Cherry Cheesecake Pastry Pockets are an easy homemade way to enjoy sweet and fruity filling in between flaky dough like the store bought classics. Feel free to experiment with other flavors of filling to fit your taste!
Prep the Cheesecake Filling
To make the sweet cheesecake filling, simply whisk together softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt until smooth.
Cut and Fill the Puff Pastry Dough
For simplicity, I used premade puff pastry dough for this recipe, but you are free to use homemade if you are feeling ambitious! Need a recipe? Try my quick puff pastry dough recipe here.
Begin by cutting whatever dough you are using into 16 equal sized rectangles. Place 8 rectangles on a baking sheet lined with parchment paper. Spread the cheesecake filling over the dough, leaving at least 1/4 inch around the perimeter (see the image below for an example).
Add a dollop (about 1/2 tablespoon amount) of cherry preserves or jam on top of the cheesecake filling. Not a fan of cherry? Any type of preserves will work.
Top and Close the Pastry Pockets
Using a fork, poke holes in the center of the remaining 8 puff pastry dough rectangles. Do as I say, not as I do - I forgot to poke holes until after I took the picture below.
Place these rectangles over the filling-topped rectangles and use a fork to securely crimp the edges of the dough together. Brush with egg wash.
Bake the Pastry Pockets
Bake the pastry pockets at 425°F for 15-20 minutes until the tops are golden and flaky like in the image below. Allow them to cool on the pan for 10 minutes before transferring to a wire cooling rack to cool completely.
Make the Icing
These pastry pockets are topped with a simple cherry icing. Make this by whisking together powdered sugar, cherry juice, and vanilla extract until smooth. Pour or spread the icing over the cooled pastries. Top with sprinkles or coarse sugar as desired.
These pastries are best enjoyed fresh, but can be refrigerated in an airtight container for up to 3 days.
Cherry Cheesecake Pastry Pockets
Ingredients
- 1 package puff pastry dough
- 1 egg, beaten
- 4 oz cream cheese, softened to room temperature
- 1/8 cup powdered sugar
- 1 tsp vanilla extract
- pinch salt
- 1/4 cup cherry jam or preserves
- 1 and 1/2 cups powdered sugar
- 2 tbsp cherry juice
- 1/2 tsp vanilla extract
- red or pink coarse sugar or sprinkles, optional
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Make the Cheesecake Filling: Whisk together the softened cream cheese, powdered sugar, vanilla, and salt until smooth.
- Unroll the puff pastry dough and lay it flat on a clean work surface. Cut into 16 rectangles of equal size.
- Arrange 8 puff pastry dough rectangles on your prepared baking sheet. Spread the prepared filling in the middle of each rectangle, leaving about a 1/4 inch of dough around the edges. Put a 1/2 tablespoon dollop of cherry jam or preserves on top of the cream cheese filling.
- Using a fork, poke holes in the center of the remaining 8 puff pastry dough rectangles. Place these rectangles over the filling-topped rectangles and use a fork to securely crimp the edges of the dough together.
- Brush each pastry pocket with egg wash.
- Bake for 15-20 minutes until the pastry dough has risen and developed a crisp golden exterior. Some of the filling may seep out and this is okay. Let the pastry pockets cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
- Make the Icing: In a small bowl, whisk together the powdered sugar, cherry juice, and vanilla extract until smooth.
- Pour or spread the icing over the cooled pastries. Sprinkle with coarse sugar or sprinkles if desired.
- These pastries are best enjoyed fresh, but can be refrigerated in an airtight container for up to 3 days.
