Mini Chocolate-Cherry Pies

• 1 Tbsp. corn starch
• 1 Tbsp. water
• 1-1/2 cups fresh dark sweet cherries, pitted
• 2 Tbsp. granulated sugar
• 1 pkg. (450 g) frozen pre-rolled puff pastry sheets (2 sheets), thawed
• 1/4 cup Philadelphia Chocolate Cream Cheese Product
• 1 egg, beaten
• 2 Tbsp. coarse sugar

1. Mix corn starch and water until blended.
2. Cook cherries and granulated sugar in saucepan on medium heat 7 min., stirring frequently.
3. Stir in corn starch mixture; cook and stir 1 min.
4. or until thickened.
5. Cool completely.
6. Heat oven to 425 degrees F. Unroll 1 pastry sheet onto lightly floured cutting board.
7. Cut into 12 (3-1/2x2-1/2-inch) rectangles.
8. Place in single layer on parchment-covered baking sheet.
9. Spoon cream cheese product onto centres of pastry rectangles; top with cherry mixture.
10. Unroll second pastry sheet and cut into rectangles as directed.
11. Use lattice cutter to cut designs in pastry to within 1/4 inch of edges.
12. Brush edges of cherry-topped pastry rectangles with egg; top with remaining pastry rectangles.
13. Firmly press edges of pastry together to seal.
14. Brush with any remaining egg.
15. Sprinkle with coarse sugar.
16. Bake 18 to 20 min.
17. or until golden brown.
18. Cool slightly.

corn starch, water, sweet cherries, sugar, frozen pre, philadelphia chocolate cream cheese, egg, coarse sugar

Taken from www.kraftrecipes.com/recipes/mini-chocolate-cherry-pies-181797.aspx (may not work)