Braided Cherry Puff Pastry
1 Sheet Puff Pastry
8 ounces Cream Cheese
⅔ cup Fresh Cherries, Chopped in half (If frozen do not thaw)
½ cup Magical Sugar
1 large Egg (beat)
1 teaspoon Lemon Juice
1 teaspoon Vanilla Extract
½ cup Powdered Sugar
1 tablespoon Milk
Preheat the oven to 400° Fahrenheit. Line a baking sheet with silicone mat or parchment paper.
In a bowl, using a hand mixer, beat together 8 ounces of cream cheese, ½ cup of magical sugar, beat until smooth. Add in vanilla and mix.
Unfold the puff pastry sheet in the prepared baking sheet, and place the cream cheese mixture in the middle (vertically), leaving approximately 1-inch at both ends. Arrange cherries over the cheesecake filling.
Using a paring knife cut 1-inch strips on the unfilled parts of the dough, making sure that both sides have a matching number of strips like shown on the pictures below alternating sides and create a braid. Press the first two strips and the last two strips firmly into the unfilled dough underneath, sealing the filling.
Place braid into refrigerator for 30 minutes.
Using a pastry brush, brush the beaten egg over the braid. Bake for about 20 minutes at 400F, or until the puff pastry is golden. Halfway through baking, rotate the baking sheet for even baking.
Remove from the oven and place on a cooling rack. Allow some time to cool and enjoy!