‘Cinnamon Roll’ Cherry Pie
Servings
6
Servings
6
Ingredients
Pastry
Sour Cherry Filling
Cream Cheese Filling
Lemon Glaze
Instructions
Sour Cherry Filling
  1. In a saucepan, whisk together sugar, cornstarch & salt. Add juice/water mixture & stir to thoroughly combine. Bring to a boil over medium-high heat, stirring frequently. Simmer until thickened, about 2 minutes. Immediately remove from heat. Fold in cherries & cool to room temperature.
Cream Cheese Filling
  1. In a bowl, beat together cream cheese, egg, sugar & vanilla with an electric mixer until smooth. In a separate dish, combine cinnamon & cardamom spices.
Assembly
  1. On a sheet of parchment paper, roll puff pastry into a 12 X 16-inch (35 cm X 45 cm) rectangle. Brush on a thin layer of the cream cheese filling. Sprinkle with spice mixture. Roll it up tightly, starting from one of the long sides. Refrigerate for about 10 minutes or until firm enough to slice easily.
  2. When pastry has chilled, slice roll into 18 pieces. Line a greased 9-inch pie dish with half of the mini spiced rolls. Lay them in the center first & work your way outwards. Press them down in the dish so they stick together & form a base for the pie. Top the pastry first with remaining cream cheese filling, then the sour cherry filling.
  3. Preheat oven to 350 F. On a sheet of parchment paper, lay out the remaining 9 pastry rolls in a circular shape. Place a second sheet of parchment on top. Using a rolling pin, flatten the rolls slightly so they stick together to form the top crust. Pull off the top parchment & flip pastry over the filled pie; gently press it to conform to the pie edges.
  4. Bake for 40 minutes. If top crust is browning too fast, cover outside edges with foil.
  5. In a small dish, combine powdered sugar with lemon juice. After the pie has cooled, drizzle with lemon glaze.