FEATURED PRODUCTS\n\nKitchenAid Stand Mixer\nKitchenAid Convection Countertop Oven\n\n \nINGREDIENTS\n\n8 oz. cream cheese (softened)\n1\/4 cup sugar\n1 1\/2 tsp. lemon juice\n2 1\/2 tsp. vanilla extract\n1 cup cherries (pitted and quartered)\n3 oz. frozen puff pastry (2 sheets, thawed)\n1 large egg\n1 cup confectioners' sugar\n4 tsp. whole milk\n2 tsp. lemon juice\n\n \nDIRECTIONS\n\nPreheat the KitchenAid® Convection Bake Countertop Oven to 400°F. Line the baking sheet with parchment paper.\nIn the bowl of a KitchenAid® Stand Mixer fitted with the flat beater attachment, beat together the cream cheese, sugar, lemon juice and vanilla extract until combined. Stir in the cherries.\nPlace the puff pastry on a lightly floured work surface and cut each sheet into 6 rectangles following along on the perforations. Divide the cherry cream cheese mixture onto six halves leaving a 1\/2-inch border around the edges. Place an unfilled piece of pastry atop each filled piece to form a total of 6 pastries. Using a fork, crimp together the edges of each pastry. Cut two small slits atop each of the pastries.\nTransfer two of the pastries onto the baking sheet. Whisk together the egg with 1 tablespoon water then brush the pastries with the eggwash.\nBake the pastries for 9 to 11 minutes until golden and puffed. Remove them from oven and transfer them to a rack to cool completely. Repeat the eggwash and baking process with the remaining pastries. While the pastries cool, make the glaze.\nIn a small bowl, whisk together the confectioners’ sugar, milk and lemon juice. Drizzle the glaze atop the cooled pastries and serve.\n\n \nCourtesy of KitchenAid.