Golden flaky puff pastry filled with a sweet cherry filling is delicious dessert or a tea time treat which is sure to satisfy all your sweet tooth cravings.
A simple pie recipe made from store bought puff pastry and filled with fresh sweet cherries. You will love this summer recipe, perfect to make during Berry Season.
Berries make best desserts whether its Mixed Berry Galette or Strawberry Crumble. These handmade pies filled with sweet and tart cherry filling with flaky crust are a treat that you will love !
Prep the Filling – combine the pitted cherries, sugar, and lemon juice. Cook on medium heat until cherries soften. Add corn flour slurry and allow the cherry filling to simmer. When thickens slightly turn the heat off and allow it to cool down at room temperature.
Assemble the Pies– Preheat your oven to 400°F (200°C). Cut the thawed pastry into squares or circles, depending on your desired shape.
Fill and Seal – Place a spoonful of the cherry filling in the center of each pastry square or circle. Fold the pastry over the filling and seal the edges with a fork or your fingers. Brush the tops of the pies with the beaten egg.
Bake– Place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the pastry is golden brown and the filling is bubbly.
Tips for the Perfect Cherry Pastry Pies
- Fresh or Frozen Cherries: Both work well in this recipe. If using frozen cherries, thaw them completely before using.
- Puff Pastry Perfection: For extra flaky pastry, let it thaw completely before using.
- Sweeten to Taste: Adjust the amount of sugar to your preference. You can also add a pinch of cinnamon or nutmeg for extra flavor.
- Serve Warm or Cold: These cherry pastry pies are delicious served warm or cold. Dust with powdered sugar for an extra touch of sweetness.
Other Recipes To Try
Cherry Pastry Pies
Ingredients
Crust
- 3 Sheets Puff Pastry
- 1 Egg
- 1 tbsp Milk
- Sugar for sprinkling on the top
Cherry Filling
- 500 g Pitted Cherries See Notes
- ½ Cup Caster Sugar
- 1 tsp Lemon Juice
- 2 tbsp Corn flour
- 1 tsp vanilla Essense
- Water
Instructions
- In a saucepan, combine the cherries, sugar, lemon juice, and salt. Stir occasionally with a rubber spatula or wooden spoon. Cook over medium heat until the cherries begin to breakdown and release their juice
- Mix the cornstarch and little water. Whisk it together in a small bowl until combined. Stir in the cornstarch mixture into cherries, then bring to a boil while stirring often. Allow it to bubble for 2 minutes.
- Set aside and allow it to cool down completely.
- Line a large baking sheet with baking paper . Using a pizza cutter or sharp knife, cut the thawed puff pastry sheets into 4 squares.
- Spoon 2-3 Tablespoons of cooled cherry mixture onto each of the square. Fold the pastry over the filling and seal the edges with a fork or your fingers.
- Beat and egg with milk. Brush the tops of the pies with the beaten egg. Make 2-3 slits in each pie. Sprinkle sugar on top of pies.
- Bake for 15-20 minutes, or until the pastry is golden brown and the filling is bubbly. Remove pies from the oven and allow to cool on the pan and serve.
Notes
- If fresh cherries are not available use frozen recipes. Thaw them before use.
