Cherry Pastry Cake
Easy Cherry Pasty Cake recipe. Puff pastry logs filled with cherry pie filling and layered with a rich cream. A perfect dessert for parties.
Ingredients
Cake-
- 25.5 oz puff pastry sheets
- 42 oz cherry pie filling
Cream-
- 7 oz marshmallow puff
- 2 Tbsp butter, room temp
- 1/3 cup condensed milk
- 8 oz cream cheese, room temp
- 8 oz cool whip, thawed
- chocolate shavings for décor
Instructions
- Line a baking sheet with parchment paper. Preheat oven to 365°F.
- Completely thaw the pastry sheets. Lightly flour the working surface, roll out one sheet to about 10”x13” (keep the remaining sheets refrigerated).
- Cut the pastry sheet into four even strips, lengthwise.
- Place the cherry filling into the center of the strips. Bring the edges together and with a fork close tightly, tuck the pinched edges under. Gently transfer onto the baking sheet.
- Bake 25-35 minutes until sheets are golden in color. DO NOT open the oven during baking (the sheets with flatten and will not puff up).
- Allow the logs to completely cool before assembling the cake.
- Turn speed to low and mix in the cool whip.
- Add some cream to the bottom of the platter. Place 5-6 strips close together and generously add cream (do not add cream to the edges, that will be done last).
- Add four more strips and add more cream.
- Add the remaining strips and more cream. Trim both sides of the cake for even edges. Cover edges with remaining cream.
- Decorate with shaved chocolate or choice of decor.