Easy Cherry Cream Cheese Pastries – Quick, Flaky, and Irresistible
Flaky, buttery pastry wrapped around a creamy, sweet filling and topped with juicy cherries… these Cherry Cream Cheese Pastries are the perfect balance of indulgence and simplicity. They take just 15 minutes of prep and bake up golden, warm, and melt-in-your-mouth delicious.
Whether you’re looking for a quick breakfast idea, a brunch showstopper, or a sweet dessert, this recipe checks all the boxes. Using refrigerated biscuits as the shortcut dough means less fuss, but the final result tastes like something straight from a bakery case.
Why You’ll Love These Pastries
- Fast & Foolproof: Just 5 ingredients and 30 minutes start to finish.
- Versatile: Works for breakfast, brunch, snacks, or dessert.
- Budget-Friendly: Simple pantry staples, no fancy ingredients required.
- Bakery-Style Flavor: Buttery pastry, creamy filling, and fruity topping without the price tag.
Ingredients
- 1 can (16.3 oz) refrigerated Grand’s Flaky Layers Biscuits (or similar large canned biscuits)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 can (21 oz) cherry pie filling
Equipment You’ll Need
- Baking sheet + parchment paper
- Rolling pin or flat surface for pressing biscuits
- Mixing bowl + spatula
- Fork (for sealing edges)
- Wire cooling rack
Step-by-Step Instructions
-
Preheat & Prep
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. -
Make the Cream Cheese Filling
In a bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth. -
Flatten the Biscuits
On a lightly floured surface, flatten each biscuit into an oval or rectangle (5–6 inches long). -
Fill the Pastries
Place 1–2 tablespoons of cream cheese filling in the center of each biscuit. Top with 1–2 tablespoons cherry pie filling. -
Fold & Seal
Fold biscuit in half (like a turnover). Seal edges firmly with a fork to prevent leaks. -
Bake
Place pastries on the prepared sheet. Bake 12–15 minutes, or until golden brown and puffed. -
Cool & Serve
Let cool for a few minutes before transferring to a rack. Dust with powdered sugar if desired.
Pro Tips for Success
- Don’t Overfill: Too much filling will cause bursting in the oven.
- Flavor Variations: Try blueberry, apple, or peach pie filling instead of cherry.
- Extra Indulgence: Drizzle with a simple glaze (powdered sugar + milk) once cooled.
- Best Fresh: These pastries are best eaten the same day but can be reheated in the oven.
Serving Ideas
Serve warm with:
- A hot cup of coffee or tea for breakfast
- Whipped cream or vanilla ice cream for dessert
- A side of fresh fruit for brunch
Easy Cherry Cream Cheese Pastries
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Flatten biscuits into 5–6 inch ovals.
- Add 1–2 tbsp cream cheese filling + 1–2 tbsp cherry pie filling to each.
- Fold and crimp edges with a fork.
- Bake 12–15 minutes until golden brown.
- Cool slightly, dust with powdered sugar, and serve.