Black Cherry and Cheesecake Puff Pastry
Makes 2 servings
|2||frozen puff pastry shells|
|1||cup frozen dark cherries, thawed (reserve juice)|
|1||tablespoon granulated sugar|
|2||tablespoons red wine or water|
|1/2||teaspoon vanilla, divided|
|1/8||teaspoon almond extract|
|1||package (3 ounces) cream cheese, softened|
|2||tablespoons whole milk|
|3||tablespoons powdered sugar|
- Preheat oven to 400°F.
- Place frozen puff pastry shells on a nonstick baking sheet. Bake 22 to 27 minutes or until golden brown and puffed. Cool completely. Use a fork to remove center of pastry. (Reserve round piece to use for garnish, if desired.)
- Meanwhile, combine cherry juice, sugar, wine and cornstarch in a small saucepan, and whisk until cornstarch has dissolved completely. Place over medium heat, bring to a boil and continue boiling 1 minute, stirring constantly. Add cherries, stir gently to coat cherries thoroughly, and cook 30 seconds, stirring constantly. Remove from heat, add 1/4 teaspoon vanilla and almond extract, and cool completely.
- Combine cream cheese, milk, and powdered sugar in a small mixing bowl with electric mixer on low speed; blend until smooth. Add remaining 1/4 teaspoon vanilla, and beat until well blended.
- Spoon equal amounts into bottom of shells and spoon black cherries on top, allowing them to cascade down. Add pastry round, if desired.
|Saturated Fat||14 g|
|Total Fat||33 g|
|Calories from Fat||48 %|
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