Follow the package directions for thawing and baking the puff pastry. I used Trader Joe’s puff pastry with package directions to bake at 400˚F.

Drain the cherry liquid from the can into a bowl and then set the cherries aside. Place the cherry liquid and ½ cup of sugar in a 2 or 3-quart saucepan. In a small bowl whisk together the cornstarch and lemon juice. Set it aside.

Bring the cherry liquid and sugar mixture to a boil, reduce to a simmer and simmer until the mixture is reduced to about 1/2 cup. Whisk the cornstarch mixture again to ensure it’s well mixed. Whisk the cornstarch mixture into the cherry and sugar mixture. Bring the mixture to a boil over medium-high heat and cook whisking continuously for about 1 minute until the cherry glaze is thickened and to cook off the cornstarch taste.

Add the Red Tart Cherries and cook for 1 minute over medium-high heat. Remove the pan from the heat and stir in the vanilla extract. Pour the cherries into a medium-sized bowl and cool to room temperature. The cherry filling can be made up to a week in advance. If making the filling in advance, store it in an airtight container in the refrigerator until ready to make the pastries.

Place the sugar in a medium sized mixing bowl. Zest the lemon into the sugar and use your fingers to rub the lemon zest into the sugar so you have lemon sugar. Add the cream cheese and mix on medium speed until the mixture looks creamy, about 90 seconds. Add the egg yolk and mix on medium speed until the egg yolk is well incorporated, about 30 seconds. Scrape the bottom and sides of the bowl to ensure all the ingredients are mixed together.

Store the cream cheese mixture in the refrigerator until ready to bake the pastries.

Preheat the oven to 400˚F. Line a half baking sheet with parchment paper.

Whisk the egg in a small bowl. Brush the squares with the egg wash. Wait 30 seconds and brush the puff pastry with the egg wash again. Use a fork to dock the middle of the squares. Chill the puff pastry in the refrigerator for 15 minutes.

Remove the puff pastry squares from the refrigerator and place them on the parchment-lined baking sheet. Place 1 tablespoon of the cream cheese filling in the center of each square.

Bake the puff pastry for 10-11 minutes until the edges are golden brown and shiny and the puff pastry squares have increased in height. The cream cheese filling will also puff up as the pastries bake. Once it’s removed from the oven the cream cheese filling will collapse back down into the center of the pastry.

The pastries should rise straight up, but if they are a little uneven, as in one side is higher than the other, gently press down the higher side while the puff pastry is still warm. Let the puff pastries cool for 5 minutes then move to a wire rack and let cool for another 15 minutes. Spoon the cherries into the center of the pastry.

Combine the powdered sugar, lemon juice and whole milk in a small bowl and whisk together until the glaze is smooth. Spoon the glaze over the pastries.

The pastries taste best if eaten the same day they are baked. Store leftover pastries in the refrigerator in an airtight container.

The tart cherry cream cheese pastries are best eaten the day they are made, but can be stored in the refrigerator in an airtight container for 2 days.