Chocolate Cherry Pastry Tower

What would you call layers upon layers of puff pastry which encase layers and layers of chocolate, cream cheese, and cherries? Well, why not ... Chocolate Cherry Pastry Tower? Works for me! LOL

This elegant pastry cream tower may look difficult (and maybe a little intimidating to make), but let me assure you that it could not be easier thanks to the help of store-bought puff pastry.

**Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making this easy yet impressive pastry dessert is available at the end of this post. OR you can hit the "jump to recipe" button (found above) to be taken directly to the recipe. 

This recipe was originally shared in 2014. This post has been updated with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.

The ingredient list:

• 1 package puff pastry sheets (found in the freezer section)
• 2 (8 ounces) cream cheese (I used Neufchatel)
• 1 jar marshmallow fluff
• almond extract (vanilla may be substituted)
• frozen cherries, thawed
• cocoa powder
• confectioners sugar

Kitchen tools and equipment needed:

• baking sheet
• parchment paper
• large bowls
• spatulas
• hand blender or stand mixer
• paring knife
• offset spatula
• measuring cups and spoons
• confectioners sugar shaker
• serrated knife (for serving)

Can this pastry tower be made in advance?

I wouldn't suggest making and assembling too far in advance for fear the puff pastry will get soggy.

That said, you can easily prepare the chocolate and cherry cream cheese fluff and keep it in an airtight container in the refrigerator for up to 6 days if needed.

How this recipe came to be:

I came upon this idea when I remembered a fruit dip I'd acquired years and years ago from a friend that was a blend of cream cheese and marshmallow spread.

I had planned on making and posting that recipe, but as typically happens, I got a little carried away and wound up making this Chocolate Cherry Cream Pastry Tower instead.

Funny how that happens sometimes.

What I wrote about this recipe back in 2014:

I thought I'd show you my recipe writing process if you've ever been curious how I get from the concept to the completed dish (shown below).

It usually isn't pretty, and there are always a lot of my scribbles involved, but somehow it gets from the paper to the photoshoot, and then to the computer, and then ultimately the post. With hopes that you'll like what you see, and make for yourself at home.

How to make a chocolate cherry pastry tower:

• Preheat the oven to 375-degrees.
• Thaw the puff pastry sheets and carefully unfold them.
• Use a paring knife to cut the two pastry sheets into 3 rectangles each, down the fold lines when unfolded.
• Use the tines of a fork to poke holes in all but one pastry piece.
• Bake in a preheated oven until puffed and golden (approximately 20 minutes), and cool completely.
• *Note - The pastry piece that did not receive the fork pokes will be nicely puffed. The others will be much flatter, which is what you're looking for. If they're still too puffed (for stacking purposes) use the back of a fork to press on the pastry and flatten them while they're still hot. The one that is puffed high will be the top piece of your tower.
• Meanwhile, blend together the cream cheese and marshmallow fluff until creamy.
• Add the thawed and drained cherries to the fluff mixture and gently blend to combine.
• Remove slightly less than half of the cream mixture to a second bowl.
• Add cocoa powder to the original bowl of the cherry cream mixture and blend to thoroughly combine.
• Place one of the flat pieces of pastry onto a serving platter and alternately layer chocolate cream cheese, pastry, cherry cream cheese, pastry, and so on until there are two layers of each flavor cream cheese, and ending with the top puff pastry that wasn't docked.
• Sprinkle the top of the pastry with a light dusting of confectioners sugar, and cocoa powder to finish.
• Refrigerate until ready to serve.

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Additional pastry and speciality desserts:

*Chocolate Covered Strawberry Filled Eclairs (shown below)

Chocolate Covered Strawberry Filled Eclairs may look intimidating to make, but trust me, they’re not! As long as you follow a few simple steps, you’ll be noshing on one (maybe two) of these beauties in no time.

*Puff Pastry Apple Squares with Caramel Drizzle (shown below)

When it’s time for dessert, and you want to impress but not spend hours in the kitchen preparing, then these rustic Puff Pastry Apple Squares are just what the dessert doctor ordered.

*Orange Curd Whipped Cream Filled Profiteroles (shown below)

If you’re looking for a delicious pastry that’s not too difficult to make but impressive to serve, these Profiteroles with Orange Curd Whipped Cream Filling are just the ticket. A word to the wise, however, you may want to make a double batch because they’ll be gobbled up quickly.

*Chocolate Cherry Pastry Tower (shown below) THIS IS THE PLACE!!

Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's easy yet impressive pastry dessert.

Printable Recipe Card