Category:
Breakfast

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Notes:
luckyleaf.com

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Ingredients:
2 sheets puff pastry (GF - Loren's brand has 1 sheet per box)
8 oz cream cheese softened
1/4 c sugar
1/2 tsp vanilla
1/2 tsp almond extract
21 oz can cherry pie filling (or 2 1/2c of your own)
1 egg
2-3 T fine sugar
1 C powdered sugar
4-5 tsp milk

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Directions:
Place puff pastry and cream cheese on counter to soften for 30 min.
Beat cream cheese, sugar, & extracts until creamy.
Unfold pastry sheets and remove any inner paper.
Place on lightly floured parchment and roll slightly with rolling pin to press any "cracks".
Use a pizza cutter to notch the two ends, then cut diagonal strips on either side of pastry leaving about 4 in strip in center.
Move papers to sheet pans.
Spread cream cheese filling evenly down center of both sheets of dough.
Spoon pie filing, evenly over top of cream cheese layer.
Place pans in fridge for 30 min to rechill dough (dough is puffier if cooked cold).
Preheat oven to 375 (or check box of GF pastry for temp - will be higher)
Whisk together egg and 1T of water.
Use a pastry brush to brush egg wash on top of dough. Sprinkle with fine sugar.
Bake 28 - 30 min until puffed and golden (shorter time - 15 min or so, but higher temp for GF)
Once pastry is cooled, whisk together powdered sugar and milk for glaze and drizzle over top.

NOTE:You can use crescent roll dough in place of puff pastry as well.

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