Cherry Pie Bundt

Instructions

Step 1

You’re going to have to get crafty here. You want a ring of parchment paper at the bottom of your bundt pan. How you do that is up to you. I have circles of parchment I just cut the middles out of. You trace the bottom of your pan onto parchment and cut that out, you can cut out strips, just make sure the bottom of your pan is lined.

Step 2

Preheat oven to 400 degrees and spray your bundt, and the parchment paper, with non-stick spray. When you’re dealing with cherry pie filling, non-stick spray becomes your friend.

Step 3

You need to cut the sheet of puff pastry into quarters, going short end to short end (so you have four short, fat strips, instead of four long skinny strips).

Step 4

Cut each of those quarters in half, so they are even shorter.

Step 5

Corner to corner, cut these smaller rectangles into triangles.

Step 6

Layer the triangles in the bundt pan alternate which pointy end goes up the funnel of the bundt pan, and which point end goes up the outer edge of the bundt pan. Overlap the triangles by a good portion. This will make your bundt less fragile and easier to get out of your pan when it’s done. Puff pastry is very forgiving when it bakes, so it’s ok if it doesn’t look great right now. I kind of pinwheeled the point ends going up the funnel, but that’s not something you have to do.

Step 7

Beat all of the ingredients for the cream cheese filling together until smooth. Dollop the filling on top of your puff pastry and use a spoon or small spatula to spread out into an even layer.

Step 8

Dollop your cherry pie filling going around the ring. Use as much as you’d like but don’t go too crazy or your puff pastry won’t be able to enclose it. Don’t go to light, but don’t go to heavy. Think Mama Bear in Goldilocks.

Step 9

Fold the long tips of each triangle over your filling. Again, this doesn’t have to look great. The puff pastry wants to help you when it bakes. Brush with an egg wash.

Step 10

Bake for about 20 minutes until golden brown. It could take as little as 15 minutes or as much as 25 minutes depending on how thick your puff pastry overlaps were. Just look for a nice, golden brown.

Step 11

Let the bundt cool before trying to get it out of the pan. The warmer the bundt is, the more fragile it is. Let it sit for about thirty minutes. You can try lifting the bundt out pan using your parchment liner, or you can invert it the plan and flip it out. Just remember to flip it again, so the right side is up. You might hurt the bundt a little, but the glaze will hide any uglies.

Step 12

Mix your ingredients for the glaze together and drizzle liberally over the bundt. There is no right or wrong answer for the glaze consistency. I like mine on the thick side, but you do you!