Puff, the Magic Pastry Cherry Quesitos

1 (8-ounce) package of cream cheese, softened

1/4 cup powdered sugar

1 1/4 teaspoons vanilla extract

2 (14-ounce) packages frozen puff pastry, thawed

1 can cherry pie filling, mashed

1 egg lightly beaten

1 Tablespoon granulated sugar

Preheat oven to 400ºF. with rack in lower third position. Line two large rimmed baking sheets with parchment paper. Stir together cream cheese, powdered sugar and vanilla in a medium bowl until combined.

Cut six (4-inch) squares from each puff pastry sheet to yield twelve squares, discard scraps.

Divide pastry squares evenly between the two prepared baking sheets.

Working with one baking sheet at a time, spread

1 1/2 Tablespoons of the cream cheese mixture from one corner diagonally to opposite corner on each square.

Top each cream cheese strip with 1 1/2 teaspoons of the mashed cherry pie filling. Try to pick out just the cherries. Brush pastry edges lightly with the egg wash.

Fold one corner over the strawberry pie filling, but not all the way to the opposite corner and press lightly to adhere to the pastry. Fold the opposite corner over the folded pastry to the other side, creating a cylinder with the strawberry pie filling in the center and two open ends.

Brush each pastry lightly with the egg wash and sprinkle 1/4 teaspoon of granulated sugar on each pastry. Transfer baking sheet to refrigerator and chill uncovered for 15 minutes.

Repeat process with remaining six pastry squares, cream cheese mixture, cherry pie filling, egg wash and granulated sugar. Remove the first baking sheet from the refrigerator and replace it with the second baking sheet. Bake the first baking sheet in the preheated oven 22 to 25 minutes or until pastry is golden brown and crisp. Remove from oven and repeat with the second baking sheet.

You can substitute the cherry pie filling with strawberry, blueberry or peach jam. For a creamier quesito, just skip fruit mixture.

Note: I had 1 package of puff pastry, so I reduced the size to 3-inch squares in order to use most of the puff pastry and have less waste. I also only used one baking sheet.