• 2 1/4 cups all purpose flour (chilled)
  • 1/2 teaspoon kosher salt
  • 1/2 pound butter (cold, cut up)
  • 1 cup sour cream
  • 1 tablespoon lemon juice
  • 4 ounces cream cheese
  • 1/2 cup powdered sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon grated orange peel
  • 1/8 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • 14 ounces cherry pie filling (397 g)
  • 1 whole egg


  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.
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