Cherry Coffee Cake

Directions

1. To prepare dough, add flour, salt and butter to Bowl ofKitchenAid® Artisan Stand Mixer. Attach Bowl and Flat Beater to Mixer. Turn to Speed 2 and mix 20 seconds or until butter forms large pea-sized pieces. Stop Mixer; add sour cream and lemon juice. Turn to Speed 1 and mix 5 seconds or until dough is barely combined.
2. Turn dough onto floured surface and use hands to gently shape it into a ball, leaving butter in large pieces. Cover with plastic wrap and refrigerate at least 3 hours or overnight.
3. To prepare filling,add cream cheese to Bowl of KitchenAid® Artisan Stand Mixer. Attach Bowland Flat Beater to Mixer. Turn to Speed 2 and mix 1 minute or until creamy and smooth.Turn to Speed 1 and add powdered sugar, egg yolk, vanilla, orange peel and salt. Mix 1 minute or until smooth and well blended.
4. To assemble pastries, preheat convection oven to 350°F (or 400°F for standard oven). Roll out dough on floured surface to ¼ inch thickness. Cut out 24 circles using 3-1/4 inch round cutter. Place half the dough circles on parchment paper-lined baking sheet and prick with a fork. Use 2-1/4 inch round cutter to cut out center portion of the remaining 12 circles, creating a ring shape. Place dough rings on top of dough circles on baking sheet. (Discard small inner circles).
5. Spoon 1 to 2 tablespoons cream cheese filling in center of each pastry, spreading evenly. Top with about 6 cherries and a minimal amount of sauce. Beat whole egg with 1 tablespoon water. Brush top edge of pastries with egg wash.
6. Bake 25 to 30 minutes or until golden brown.