Preheat oven to 375°
In a small saucepan over low heat, add frozen cherries, sugar and lemon juice. Stir and cook for approximately 5-6 minutes until hot and bubbly.
In a small bowl, mix water and corn starch together until combined then add to cherry mixture.
Continue stirring until cherry mixture has thicken. Remove from heat and set aside to cool.
In a medium bowl, beat cream cheese until light and fluffy, about 2-3 minutes.
Add sugar, egg yolk, vanilla and lemon juice. Beat for an additional 2 minutes.
Unroll crescent rolls and separate into the precut triangles.
Place triangles on an ungreased baking sheet, or a round pizza tin, so that the wider end of the crescent is in the center forming the circle with about a five inch opening in the center. The smaller tip of the crescent is on the outside. *When forming the circle, the wider ends of the crescents will overlap each other.
Spread cream cheese mixture over the wide part of the crescents.
Spoon cherry filling on top of the cream cheese mixture.
Fold the small tip of the crescent over and tuck under the wider part to secure forming the ring.
Bake for approximately 20 minutes or until golden brown.
Remove from oven and let cool.
In a small bowl, mix powdered sugar and milk together until combined.
Drizzle over pastry ring. Cut and enjoy!
Recipe adapted from my Blueberry Cream Cheese Pastry