1-First, rinse and prepare the cherries. Take your 6 ounces of fresh cherries, rinse them under cold water, pat them dry, pit them, and cut them in half. This step ensures they’re ready to add a burst of flavor without any extra hassle.

2-Next, mix the cheese filling. In a bowl, stir together 4 ounces of cream cheese, 1.5 ounces of powdered sugar, and ½ teaspoon of vanilla extract. If your cherries are on the tart side, taste and add a bit more powdered sugar to balance it out this keeps the filling just right.

3-Now, get the egg wash ready. Whisk 1 egg with 1 tablespoon of cold water and a pinch of salt until it’s well combined. This will help give your pastries that golden shine when baked.

4-Work on the puff pastry. Keep your 8.8-ounce sheet of frozen puff pastry in the fridge until you’re ready, then roll it out on a floured surface into a 10.5-inch square, about 1/8 inch thick. If it starts to soften, pop it back in the fridge to firm up.

5-Cut and fill the pastries. Slice the rolled pastry into nine 3.5-inch squares. Place about 1 tablespoon of the cheese mixture in the center of each square, then top with 3-4 cherry halves. Brush egg wash on one corner of each square, fold it to the opposite corner, and pinch to seal.

6-Chill and bake. Put the assembled pastries on a parchment-lined sheet and freeze for 30 minutes to keep them firm. Preheat your oven to 400°F (210°C), arrange them on a baking sheet, brush the exposed parts with egg wash, and bake for 25 minutes until golden and cooked through. Let them cool on a wire rack for 2 minutes, then sprinkle with extra powdered sugar if you like.