Cherry Cheesecake Danish

8 ounces cream cheese, at room temperature
1/3 cup sugar
3 large egg yolks, at room temperature
2 tablespoons sour cream
1/2 teaspoon almond extract
1/4 teaspoon salt
2 sheets puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash
1 can cherry pie filling

Almond Glaze (recipe below)

Beat cream cheese and sugar on low speed with paddle attachment until smooth. Add the egg yolks, sour cream, vanilla, and salt until just combined. Transfer to a covered container and refrigerate at least 2 hours, preferably overnight.

Preheat oven to 400*F. Line a rimmed baking sheet with parchment paper.

On a lightly floured board, roll puff pastry with a lightly floured rolling pin into a 10x10 inch square. Cut into 4 squares with a sharp knife or bench scraper and transfer squares to baking sheet. Place a spoonful of cheese filling (I use a soup spoon) in the center of the square, then top with a spoonful (I use a dining teaspoon) of pie filling.

Brush the border of each square with the egg wash and fold opposite corners of pastry to the center, pinching between your thumb and index finger so they stick together. Brush the top with egg wash.

Refrigerate pastries for 15 minutes, then bake one pan at a time for 18-20 minutes, until lightly browned. Serve warm, topped with additional pie filling, if desired.

adapted from Barefoot Contessa at Home's Easy Cheese Danish

<em>Almond Glaze</em>
1/2 cup confectioners' sugar
1/2 teaspoon almond extract
Milk or Half and Half

Whisk confectioners' sugar and almond extract in a small bowl. Add milk or half and half, 1/2 teaspoon at a time, until reaching a consistency suitable for drizzling. (If drizzling on warm pastries, use a thicker glaze.)
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