Honey Cream Cheese Cherry Danish

1. Allow your puff pastry sheet to thaw ahead of time. As it thaws, combine the cream cheese and beemaid honey using a mixer. Once fully combined, add in the ricotta cheese, egg yolk, vanilla extract, lemon zest and salt. 

2. Refrigerate the honey cream cheese mixture for approximatley 15-20 minutes. 

3. Line two baking sheets with parchment paper and preheat your oven to 350F. Add a light dusting of flour to a flat surface and roll out your puff pastry dough evenly into a square (approximatley 10x10 inches). Press a heart shaped cookie cutter into the dough to get the unique shape. Transfer each of the puff pastry hearts to a the baking sheets and lightlly dust with flour again. 

4. Using a fork, prick the dough several times, leaving a 1/2 inch edge from the outside of the hearts. 

5. Using a spoon, scoop an equal amount of the honey cream cheese mixture into the centre of each pastry heart. Top the cream cheese mixture with the cherry pie filling (approximatley 4-5 cherries per pastry), ensuring the mixture does not go over the edge of the dough. 

6. Brush the 1/2 inch edges of each pastry with an egg wash and allow the pastries to chill for 15 minutes in the refridgerator to allow the filling to set. Bake for 15-20 minutes or until the pastry is golden brown and flakey.

7. Optional: Top with a light dusting of powdered sugar and serve!