Made with simple shortcut ingredients, these Cherry Cream Cheese Knots deliver bakery-style flavor without the fuss.
Why You’ll Love These Cherry Pastries
There’s something delightful about a pastry that looks special yet is easy to make. These Cherry Cream Cheese Pastries are exactly that: flaky, golden puff pastry wrapped around a creamy cheese filling and topped with bright cherry pie filling. They’re perfect for breakfast, brunch, or an afternoon treat with coffee.
Light and slightly indulgent, each knot balances buttery pastry with creamy filling and a sweet cherry center. They come together quickly using refrigerated puff pastry, delivering bakery-quality results without the extra work.
Ingredients Needed for Puff Pastry Knots
- 1 package refrigerated puff pastry (about 13.2 oz)
- ½ cup canned cherry pie filling
- 4 oz cream cheese, softened
- 1 large egg, beaten and divided
- 1 Tablespoon granulated sugar
- ¼ teaspoon almond extract
- ¼ cup sliced almonds for garnish
- 2 Tablespoons coarse sugar crystals (optional)
How to Make Cherry Cream Cheese Knots
Preheat the oven to 425°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
Step 1 | Preparing the Puff Pastry
Using refrigerated puff pastry saves time and still gives a flaky, buttery result. Unroll the dough on its parchment so it won’t stick. Keep the parchment under the dough as a non-stick surface while cutting.
With a pizza cutter, slice the pastry lengthwise into eight 1-inch strips. Cut each 8-inch strip in half to make shorter strips. Fold each small strip in half and pinch the folded edge lightly to seal.
Lay two folded strips side by side, pinch one end together, twist the two strips around each other, and pinch the other end closed. Form the twisted strip into a loose knot, tucking the end beneath to create a stable base. Place each knot on the prepared baking sheet.
STEP 2 | How to Make Cream Cheese Pastry Filling
In a small bowl, combine 4 oz softened cream cheese, half of the beaten egg, 1 tablespoon granulated sugar, and ¼ teaspoon almond extract. Whisk until smooth; a few small lumps are fine.
STEP 3 | Filling Puff Pastry Knots
Brush each knot with the remaining beaten egg to create a glossy finish. If desired, sprinkle with coarse sugar crystals for extra crunch.
Tip: Egg wash is a beaten egg mixed with a little water or cream for shine and color.
Spoon about ½ tablespoon of the cream cheese mixture into the center of each knot.
STEP 4 | Baking Instructions
Bake in the preheated 425°F oven for 10–15 minutes, until the pastry edges begin to turn golden and the cream cheese filling puffs slightly and begins to set.
TIP: These are small knots and won’t expand excessively in the oven.
Adding Cherry Pie Filling
When the pastries are just beginning to brown, remove the baking sheet from the oven and place three cherries from the pie filling on top of each cream cheese center. Adding cherries partway through baking keeps them from drying out and ensures the cream cheese has a chance to set first.
TIP: Sprinkle sliced almonds now if you prefer them toasted, or wait until after baking.
Return the tray to the oven and bake another 5–10 minutes until the pastry is golden and the centers are set. Remove from the oven and transfer to a cooling rack to cool slightly.
STEP 5 | Icing Drizzle
While the knots cool, whisk the glaze: in a small bowl combine ¼ cup powdered sugar with 1–2 teaspoons milk until smooth. Add a drop more milk if needed to reach a drizzleable consistency.
Drizzle the glaze over the cooled knots and sprinkle with sliced almonds for a nutty crunch. The finished pastries pair beautifully with coffee or tea.
Recipe Wrap-Up
These Cherry Cream Cheese Knots are small but mighty: flaky puff pastry, creamy sweetened cheese, and bright cherry topping make a memorable treat. They’re quick to assemble, bake up beautifully, and disappear fast—perfect for gatherings or a cozy weekend breakfast.
Serve warm or at room temperature. Store leftovers in an airtight container for up to three days and reheat briefly if you prefer them warm.
Favorite Breakfast Bakes!
- Cherry Lemon Danish
- Lemon Poppy Seed Scones
- Lion House Cinnamon Rolls
- Pumpkin Spice Bubble Bites
- Fresh Apple Danish
- Raspberry Cream Cheese Puff Pastry Danish
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Printable Recipe
Cherry Cream Cheese Knots
Ingredients
- 1 (13.2 ounce) refrigerated puff pastry
- ½ cup cherry pie filling
- 4 oz cream cheese, softened
- 1 large egg, beaten and divided
- 1 Tablespoon granulated sugar
- ¼ teaspoon almond extract
- ¼ cup sliced almonds, garnish
- 2 Tablespoons sugar crystals, optional garnish
Glaze
- ¼ cup powdered sugar
- 1–2 teaspoons milk
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper or a silicone mat.
- Unroll puff pastry and cut lengthwise into eight 1-inch strips. Cut each strip in half. Fold each short strip in half and press the edge lightly. Pair two folded strips, pinch one end, twist them together, pinch the other end, and form a loose knot, tucking an end under to form the base. Repeat to make eight knots and place them on the baking sheet.
- In a small bowl, combine softened cream cheese, sugar, almond extract, and half the beaten egg. Whisk until smooth. Brush each knot with the remaining beaten egg and add coarse sugar if desired. Place ½ tablespoon of cream cheese mixture into the center of each knot.
- Bake 10–15 minutes until edges begin to turn golden and the cream cheese center puffs slightly. Remove the tray, place three cherries from the pie filling onto each center, and return to the oven for another 5–10 minutes until the pastry is golden and the filling is set.
- Remove from oven and cool on a rack.
- Whisk powdered sugar with 1–2 teaspoons milk until drizzleable. Drizzle over cooled knots and sprinkle with sliced almonds.
- Store in an airtight container up to 3 days. Reheat briefly if serving warm.