What happens when you combine tangy cream-cheese-flecked pastry dough with a dollop of cherry-almond filling? Magic — pure magic. Rolled together into a charming shape reminiscent of a crescent roll, these addictive pastries are almost like a doughier handheld cherry pie, though really they're in a class all by themselves.
Two warnings: first off, these are not the sort of treat you whip up at a moment's notice. Make certain to devote a lazy afternoon to the process, though they're hardly as involved as homemade petit fours or a laminated-dough pastry like a danish. Secondly, make more than you think you'll need, even if that means doubling the recipe, as it's near-impossible to devour just one. (If doubling, make two separate batches of the dough, though the filling can be doubled to no ill effect.) Otherwise, enjoy!
Get the irresistible recipe.
1 pound (4 sticks) unsalted butter, cut into tablespoon-size pieces Makes 32 pastries.
4 cups (20 ounces) all-purpose flour
1 pound cream cheese, chilled
1/4 cup sour cream
2 cups (12 ounces) dried tart cherries
1 cup (7 ounces) granulated sugar
1 cup water
1 teaspoon almond extract
1 1/2 cups (4 1/4 ounces) slivered almonds, toasted
1 large egg, beaten, for egg wash
Coarse sugar, for sprinkling
1 pound (4 sticks) unsalted butter, cut into tablespoon-size pieces
Makes 32 pastries.