Frozen Butter Puff Pastry if very handy to stock in the freezer. I often make pies and snacks using Puff Pastry. Today I wrapped Cherry filling and baked in the oven. As Cherries are not in season now and I couldn’t find Frozen Cherries either, I used 1 can of Pitted Cherries. It was super easy to prepare and the result was impressive.


6 to 8 Pieces


1 can (400g) Pitted Cherries
1/3 cup Syrup from the can of Cherries
2 tablespoons Sugar
1 small pinch Salt
1 tablespoon Corn Starch
1 & 1/2 sheets Frozen Butter Puff Pastry
*Note: Depending on the amount of the filling to use for each piece, you can make 8 pieces. In that case, you would need 2 sheets of Puff Pastry.
Flour to dust the work surface
Milk & Sugar *optional, read ‘Method 8’

  1. Drain the can of Cherries and save the syrup.
  2. Place 1/3 cup of the saved Syrup, Sugar, Salt and Corn Starch in a small saucepan, mix well, and bring to the boil, stirring constantly, over medium low heat. When thickened, add the drained Cherries, and stir to combine. Set aside and cool completely.
  3. *Note: If you want to use Fresh Cherries OR Frozen Pitter Cherries, see ‘Cherry Crumble Pie’ recipe.
  4. Preheat oven to 180°C. Line a baking tray with baking paper.
  5. Dust a flat work surface such as a cutting board with Flour, place a sheet of Butter Puff Pastry, and cut into 4 squares. Place some completely cooled Cherries on each Puff Pastry square.
  6. Fold in half to wrap the filling and secure the edges using a fork pressing down to stick them together. Make some cuts on top.
  7. Cut remaining 1/2 sheet of Puff Pastry into 2 squares, and repeat the process.
  8. To make the outside of the pies extra crunchy, brush them with a very small amount of Milk and sprinkle with Sugar, about 1/4 to 1/2 teaspoonful each. But this is optional.
  9. Bake for 25 minutes or until golden brown.