Cherry Cheese Baskets

From: Culinary Institute of America Breakfasts & Brunches

1 1/2 pounds Blitz Puff Pastry
3/4 C Cheese filling
3/4 C Apricot Glaze
3/4 C Cherry filling

Line a baking sheet with parchment paper.
Roll the dough into a rectangle 12x16 inches. Dust the dough and rolling pin lightly with flour if necessary to prevent the dough from sticking. Cut the dough into twelve 4" squares. Place the squares on a baking sheet and let them chill in the refrigerator until firm, about 10 minutes.
To make a basket, fold squares of dough in half to make a triangle. Position the triangle so the closed point of the triangle is away from you. Use a sharp knife to make a cut parallel to the two shorter sides of the triangle. These cuts should come within 1/4 inch of the point but should not cut entirely through the point. These two cuts make the rim for the basket.
Open out the triangle and brush very lightly with egg wash. Fold one basket rim over to line up with the opposite side. Repeat with the second rim. Add 1 tablespoon of the cheese filling to each basket. Transfer to the baking sheet and chill for several minutes while you preheat the oven.
Preheat the oven to 425.
Bake the baskets until golden brown, about 20 minutes. Transfer to cooling racks and brush with apricot glaze while still hot. Spoon 1 tablespoon of cherry filling into each basket. Cool completely before serving.