This came about because my wife loves Cherry Pie and I love Cheese Danish. I created this recipe in my head and did it years ago when we were in the apartment in Valley Village that had an oven barely big enough to fit a pie plate in. It worked and has been on the list of fun brunch food for us for years.
It is stupid easy to make as I use bought puff pastry sheets instead of taking the day or so to make it from scratch. (Did that once for bragging rights, but seriously the store bought stuff is pretty marvy). The sheets are smaller than a pie plate so you do need to roll it out a bit and then use the roller to pull the corners out a bit more.
Cherry Cream Cheese Pie
- 1 sheet puff pastry - thawed
- 1 8 oz pkg cream cheese - room temp
- 1/2 c sugar
- 1/4 t almond extract
- 1 egg
- 1 can Cherry Pie filling
Preheat oven to 400F
Flour your pastry board well. Lay down the sheet of puff pastry and gently roll until it will fit into your pie plate. Give the corners an extra roll or two until they are an additional inch or so further out from the pastry.
Place in pie plate.
Mix cream cheese, sugar, almond extract and egg. Beat until fluffy. Pour into prepared puff pastry.
Carefully spoon pie filling over cream cheese mixture. Pull corners of pastry up and over towards the center of the pie, they won't meet. See picture of the detail. Bake 40-45 minutes until golden brown. Let cool at least 15 minutes before serving. Can serve at room temperature as well.