• Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Set aside.

Cherry Filling

• In a medium saucepan over medium heat, add cherries, sugar, lemon juice, and cornstarch. Stirring continuously, cook until cherries are soft and a thick sauce forms. If needed, use your spatula or spoon to smash the cherries a bit.
• Remove from heat and let cool.

Pastry

• Cut each pastry sheet into 16 strips.
• Twist the strip until it forms a braided piece.
• Place one end of the long, twisted strip down onto the parchment paper and wrap the dough around it, starting in the center and creating a pinwheel base.

Cream Cheese Mixture

• In a medium bowl, beat cream cheese until light and fluffy, about 2-3 minutes.
• Add egg yolk, sugar, vanilla, and lemon juice. Beat for 2 more minutes.
• Add a spoonful of cream cheese mixture to the center of each pastry followed by a spoonful of the cherry filling.

Egg Wash

• In a small bowl, whisk egg and water together until combined.
• Brush easy pastry with egg wash.
• Bake for 15-17 minutes, or until golden brown.
• Remove from the oven and let cool.

Glaze Drizzle

• Once the pastries have cooled, mix powdered sugar, lemon juice and vanilla together.
• Drizzle each pastry with glaze and enjoy.