Step 1

Preheat oven to 375 degrees and line a baking sheet with parchment paper.

Step 2

In a medium saucepan over low heat, add cherries, sugar and lemon juice. Stir,

Step 3

In a small bowl, mix water and cornstarch together. Mix into cherries and continue stirring for 3-4 minutes until the sauce thickens up.

Step 4

Once the sauce has thickened, remove from heat and let cool.

Step 5

In a medium bowl, beat cream cheese until fluffy, about 2-3 minutes.

Step 6

Add sugar, egg yolk, lemon juice and vanilla extract. Beat until combined.

Step 7

Gently open up and roll puff pastry a few times until square on a lightly floured surface.

Step 8

Spoon half of the cream cheese mixture down the center of each puff pastry leaving about 1½ inch free from filling at each end.

Step 9

See photo: cut two slits at each end of the pastry about 1 inch long and fold over the top of the filling and secure to prevent mixture from leaking out.

Step 10

Next cut off the top and bottom side pieces at an angle and continue to make cuts into the pastry along each side making sure not to cut too close to the filling.

Step 11

Once the cherry mixture has cooled, add about three heaping tablespoons of mixture on top of the cream cheese filling, gently spread, then repeat with the other puff pastry.

Step 12

Once the ends have been secured, start folding each piece over each other like a braid.

Step 13

Mix egg and water together

Step 14

Brush egg wash over both pastries, sprinkle with coarse sugar,and bake for 25-30 minutes or until golden brown.

Step 15

In a small bowl, stir powdered sugar and milk together.

Step 16

Once pastry cools a bit, drizzle with glaze and enjoy.