1 large egg ▢1 tsp water ▢1 egg yolk ▢8 oz. cream cheese softened ▢3 tbsp. sugar plus some for dusting ▢1 tsp lemon juice ▢1/4 tsp vanilla extract ▢1 (17.3 oz.) package frozen puff pastry sheets thawed ▢1 can cherry pie filling
Preheating the oven to 400°F is required. In order to begin, prepare two baking trays, line them with parchment paper.
The egg should be cracked into a tiny bowl. Water should be added and beaten in. Aside; set aside.
Combine the egg yolk, cream cheese, sugar, lemon juice, and vanilla in a medium basin. Combine the ingredients using a medium-high speed electric mixer.
Proceed to lay out both puff pastry sheets on a clear surface. Each page must be divided into four even squares. To transform the squares into octagons, fold each corner inwards by approximately 1 inch.
Incorporate a solitary dollop of the cream cheese mixture into the central region of every octagon. (1–2 tablespoons each). Maintain the cream cheese in the form of a dollop. Avoid spreading it out.
Cherry Pie Filling: An optional cherry garnish may be applied over the dollop of cream cheese.
Coat a pastry brush with the milk and egg mixture. Apply the mixture to the exposed puff pastry on top. Sugar should be sprinkled over the exposed pastry.
Bake until the pastry is an even golden brown, 15 to 18 minutes. After cooling, proceed to serve.