Chef Mitchell preparing Cherry Filled Pastries
👨‍🍳 Expert Chef

Recipe by Mitchell

🎓 10+ Years Experience ⏰ 1000+ Recipes Created 🍽️ Culinary School Graduate

❤️ My Recipe Story

"I discovered the joy of making cherry filled pastries while visiting a quaint bakery in France. The combination of flaky pastry and sweet cherries captivated me, and I knew I had to perfect this recipe. After numerous trials, I can confidently say that this version brings the essence of that bakery right into your home. Every bite is a reminder of my delightful trip."

With over a decade of experience in French cuisine, Chef Mitchell specializes in creating exquisite desserts. His passion for baking stems from his time at culinary school, where he fell in love with the art of pastry making. He has since dedicated his career to sharing the joy of French desserts with home cooks.

View All Mitchell's Recipes →
Delicious Cherry Filled Pastries served on a plate

Why This Cherry Filled Pastries Recipe Works

This recipe stands out for its simplicity and the use of fresh ingredients that truly enhance flavor. The key to great cherry filled pastries lies in the perfect balance of tart and sweet cherries, complemented by the flaky texture of puff pastry. Each bite offers a delightful contrast, making it a favorite among dessert lovers.

The technique of making the filling is crucial; cooking the cherries with sugar and cornstarch ensures a perfectly thick consistency that doesn't ooze out during baking. By crimping the edges of the pastries, you create an appealing look while sealing in the flavorful filling.

💡 Professional Tip

For an extra touch of flavor, try adding a splash of brandy to the cherry filling. It enhances the depth of flavor and pairs beautifully with the sweetness of the cherries. Additionally, serve them warm for the best experience.

Frequently Asked Questions

Absolutely! You can prepare the filling and the pastries ahead of time. Just assemble them and freeze before baking. When you're ready to serve, bake them directly from the freezer, adding a few extra minutes to the baking time. This makes them perfect for parties or special occasions.

If fresh cherries are not available, you can use frozen cherries or cherry preserves. If using frozen, ensure they are thawed and drained to avoid excess moisture. For preserves, simply spoon a small amount onto the pastry, adjusting the quantity based on sweetness.

The pastries are done when they are golden brown and have puffed up nicely. You can also gently tap the bottom; if it sounds hollow, they are likely ready. Keep an eye on them to prevent overcooking.

Yes, you can freeze the unbaked pastries. Assemble them and place them on a baking sheet to freeze individually before transferring them to an airtight container. They can be baked directly from the freezer, just add a few extra minutes to the baking time.

These pastries pair wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A drizzle of chocolate sauce also adds a decadent touch. For a refreshing twist, serve them with a side of berry compote.

Cherry filled pastries are best enjoyed fresh, but they can be stored in the fridge for up to 3 days. To maintain their crispiness, store them in an airtight container. Reheat in the oven for a few minutes to restore their flakiness.

Yes, you can prepare the filling and form the pastries in advance. Store them in the fridge for up to a day before baking. Just keep them covered to prevent drying out. They can also be frozen and baked later, ensuring you have them ready for any occasion.

To reheat, place the pastries in a preheated oven at 350°F (175°C) for about 10 minutes. This will help to restore their crispiness. Avoid using a microwave as it can make the pastry soggy.

Recipe Troubleshooting Guide

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Too Dry

Problem: If your cherry filled pastries come out too dry, this may be due to overbaking or using low-fat pastry.

Solution: To prevent this, keep an eye on your pastries during baking and consider using a higher fat pastry for better moisture retention.

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Not Crispy Enough

Problem: Pastries that are not crispy usually indicate that they were not baked long enough or the oven temperature was too low.

Solution: Ensure your oven is preheated properly and bake until golden brown. Using a baking stone can also help achieve a crisper base.

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Overcooked

Problem: If your pastries are burnt or too dark, it may indicate they were left in the oven too long.

Prevention: To prevent overcooking, set a timer to check them a few minutes before the recommended baking time is up.

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Undercooked Center

Problem: If the center remains doughy or raw, it means they need longer in the oven.

Recovery: Cover the pastries with foil if the edges are browning too quickly and return them to the oven until fully baked.

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Burnt Exterior

Problem: A burnt exterior suggests the oven was too hot or the pastries were baked too long.

Prevention: Lower the oven temperature and keep a close watch on the pastries while they bake.

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Flavor Balance

Too Sweet: If the pastries are too sweet, consider reducing the sugar in the cherry filling next time.

Too Salty: For overly salty pastries, ensure you are not adding too much salt during preparation.

Bland: If the pastries lack flavor, adding a touch of vanilla or almond extract can enhance the taste significantly.

Fresh ingredients for Cherry Filled Pastries

Essential Ingredients for Cherry Filled Pastries

The key ingredients for cherry filled pastries include fresh cherries, puff pastry, and sugar. Using high-quality cherries will elevate the flavor of your pastries, making them rich and delicious. The puff pastry should be fresh and cold for the best results.

When selecting cherries, look for firm, ripe ones with a bright color. Quality puff pastry can make a significant difference in flakiness and texture. Don't hesitate to experiment with different extracts to find your perfect blend.

Essential Ingredient Notes

  • Fresh Cherries: Opt for sweet, ripe cherries for the filling, as they provide the best flavor. Ensure they are pitted and thoroughly washed before use for a clean finish.
  • Puff Pastry: Using high-quality puff pastry is crucial. Keep it cold until you are ready to work with it to ensure it puffs up beautifully during baking.
  • Granulated Sugar: Granulated sugar helps balance the tartness of the cherries. Adjust the amount based on your taste preference and the sweetness of the cherries used.
Cooking process for Cherry Filled Pastries

Step-by-Step Cooking Process

Making cherry filled pastries involves a straightforward cooking process that anyone can master. Start by preparing the cherry filling, ensuring the flavors meld perfectly. The pastry dough is easy to work with and forgiving, making it an ideal choice for beginners.

Achieving perfect results depends on careful attention to baking times and temperatures. Monitor the pastries as they bake to ensure they reach a golden brown. With a little patience and practice, your pastries will be the star of any dessert table.

Key Technique for Perfect Cherry Filled Pastries

The most important technique for cherry filled pastries is ensuring that the filling is not too watery. Cooking it down to a thick consistency will prevent the pastries from becoming soggy. Additionally, crimping the edges properly ensures a good seal that keeps the cherries contained while baking.

Cherry Filled Pastries

Prep 15 min
Cook 45 min
Serves 6 servings
Level Easy

📋 Ingredients

Main Ingredients

  • 1 cup cherry juice
    Unsweetened, for sauce
  • 2 tablespoons sugar
    For sweetness
  • 1 tablespoon cornstarch
    For thickening
  • 1 tablespoon lemon juice
    To enhance flavor
  • 1 teaspoon vanilla extract
    For aroma

For the Sauce

  • 1 lb fresh cherries
    Pitted for filling
  • 1 cup granulated sugar
    For sweetness
  • 2 tablespoons cornstarch
    For thickening
  • 1 tablespoon lemon juice
    To brighten flavor
  • 1 teaspoon vanilla extract
    For flavor
  • 1 package puff pastry
    Thawed for easier handling
  • 1 egg
    For egg wash
  • 1 tablespoon water
    To mix with egg

Instructions

  1. Prepare the Cherry Filling

    In a saucepan, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, vanilla extract, and almond extract. Cook over medium heat until the mixture thickens, then let it cool.

  2. Prepare the Puff Pastry

    Roll out the thawed puff pastry on a lightly floured surface to smooth out. Cut into squares, approximately 4x4 inches.

  3. Fill the Pastries

    Place a spoonful of the cherry filling in the center of each pastry square. Be careful not to overfill.

  4. Seal the Pastries

    Fold the pastry squares over diagonally to form triangles. Press the edges together to seal, and crimp with a fork for a decorative edge.

  5. Prepare for Baking

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and grease it with butter.

  6. Apply Egg Wash

    In a small bowl, whisk together the egg and water. Brush this mixture over the tops of the pastries for a golden finish.

  7. Bake the Pastries

    Bake in the preheated oven for 20-25 minutes or until golden brown. Keep an eye on them to prevent burning.

  8. Cool and Dust

    Remove from the oven and let the pastries cool on a wire rack. Once cooled, dust with powdered sugar before serving.

Recipe Notes & Tips

Storage Tips

Store any leftover cherry filled pastries in an airtight container in the refrigerator for up to 3 days. To maintain their crispiness, reheat them in the oven before serving. If you notice them getting a bit dry, consider applying a light glaze of sugar syrup for added moisture.

Serving Suggestions

Serve these cherry filled pastries warm or at room temperature. They are perfect on their own or paired with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. A sprinkle of chopped nuts on top can add a delightful crunch.

Recipe Variations

Feel free to experiment with different fillings! You can substitute cherries with other fruits like blueberries, raspberries, or even a mix of berries. Adding spices like cinnamon or nutmeg can also bring a unique twist to your pastries.