Simple cherry pastry pies are the perfect combination of a crisp, flaky crust and the sweet, tart flavor of fresh or canned cherries. These individual pies are a comforting dessert that’s easy to make and always a crowd-pleaser. With minimal ingredients and a straightforward process, you can create delicious, homemade cherry pies that bring warmth and nostalgia to any occasion.
The base of these cherry pastry pies is a buttery, golden-brown pastry crust. You can use store-bought puff pastry or pie dough for convenience, or make your own for an extra homemade touch. The pastry is rolled out and cut into small circles or squares, depending on your preference. These individual pie shapes make them perfect for serving at gatherings, picnics, or as a fun treat to enjoy alone.
The cherry filling is simple yet delicious. Fresh or frozen cherries are combined with sugar, cornstarch, and a bit of lemon juice to enhance the natural sweetness of the cherries. A dash of vanilla or almond extract can be added to bring out the fruit’s flavor even more. Once the cherries are mixed with the filling ingredients, the mixture is spooned onto the center of each pastry square or circle.
To seal the pies, the edges of the pastry are folded over the filling and crimped with a fork, creating a neat, secure pocket of cherry goodness inside. For a golden finish, the pies are brushed with an egg wash before baking, giving them a shiny, crisp texture.
After baking, the cherry pastry pies come out of the oven golden and bubbling with warm, sweet cherry filling. They can be enjoyed as-is, or topped with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of glaze for added sweetness.
These simple cherry pastry pies are not only quick and easy to make but also incredibly versatile. You can swap out the cherries for other fruits like blueberries, raspberries, or apples for a variety of flavor combinations. Whether served warm or at room temperature, they make a delightful dessert for any occasion.
Ingredients
- 1 package puff pastry sheets thawed
- 1 cup cherry pie filling
- 1 egg beaten, for egg wash
- 1 tablespoon sugar for sprinkling
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry sheets on a lightly floured surface and cut each sheet into 4 equal squares.
- Place a spoonful of cherry pie filling in the center of each square.
- Fold the squares diagonally to form triangles and press the edges to seal them.
- Place the pastries on the prepared baking sheet, brush with beaten egg, and sprinkle with sugar.
- Bake for 15-20 minutes or until golden brown.
- Let cool slightly before serving.
These were super easy to make and tasted delightful! My kids loved them and asked for seconds! Will definitely make again.
Wut kind of pastry is this? I used the wrong filling (blueberries) by accident and now they taste weird! LOL.
Blueberry filling? That’s brave! I’ve heard those can be good too, but cherry is the classic. 😂
I dunno, have you tried it with the right filling? Cherry’s the best for this. Blueberries might taste off in pastry.
I tried making these, but the pastry didn’t turn out right. I think I rolled it too thin or something. Still tasted good tho.
Don’t worry, the filling is the best part! Maybe try a thicker roll next time though.
Honestly, I thought they would be a bit bland, but they turned out great! Will make again.
These cherry pies are so easy to make! Love how flaky the pastry is.
Not bad, but I prefer my pies with a bit more filling. Felt kinda empty inside.
So simple yet so good! I used raspberry filling instead. Yummyy!!
These came out *so* golden and flaky! I used a little extra sugar on top and it tasted like a bakery treat. Easy enough for weeknights too.
My kids loved em! They are super easy and great for snack time!
I’m so glad your kids enjoyed them! They really are a breeze to make. Perfect for little hands. 🙌
These were mid. Like, I’ve had better hand pies. Also mine stuck to the parchment a bit even with egg wash.
Ugh, I’m sorry—yeah, puff pastry is supposed to get crisp, and parchment-sticking is so annoying. Next time try lining with a lighter greased parchment or use a silicone mat. Also, letting the pies cool 5 minutes before moving them helps a lot.
Mid? Dang. Mine never sticks when I do egg wash… maybe your parchment was too dry or you didn’t seal good? I’d bake them a couple more minutes too, like 22, until darker.
Made these today—so easy and they came out super flaky. The egg wash + sugar on top is a great combo. Would make again!
Not bad, but I feel like “1 cup cherry pie filling” is vague—how much filling per square? I had way too much and some triangles had barely any.
Good point. I always aim for about 1–2 teaspoons filling per square—more than that and it oozes out and you get uneven triangles.
Yeah, “1 cup” is kinda guessy depending on how big your puff pastry squares end up. Next time I’d measure by spoonful, or use a kitchen scale.
My kids loved them! Quick recipe for a snack. Will definitely make again.
I tried it with fresh cherries instead of pie filling. Wasn’t as sweet but still good!
I love the idea of using fresh cherries! Sometimes less sweet is better. Gonna try it next time!
Yum! 😋
The cherry filling was a bit too sweet for my taste, but the pastry turned out great. I will try it with fresh cherries next time!
I love the idea of using fresh cherries! I’ve tried it before and it makes such a difference. 😊
Just okay. Didn’t wow me. Maybe I’m just not a sweet pastry person. Not my vibe.
I feel you! If sweet pastries ain’t your thing, no worries! Maybe try making a savory version? Cheddar and chive could be awesome!
Just okay? Really? I thought they were amazing! My family loved them, but everybody’s got diff tastes I guess.
I dunno… mine came out a bit soggy. Maybe my cherries were too juicy? Not for me.
I think sogginess can happen! Maybe try using less filling next time? That might help!
Nah, I love it soggy! More flavor, right? 😄
Not bad, but puff pastry squares are too much work lol. I wish it said to cut into circles or something easier. Also, I didn’t have parchment so I used foil… bad idea.
I burnt mine 😭. Followed the instructions but left them in too long. Watch your oven!
Oh no! That sucks! I always seem to make the same mistake. I’ll keep an eye on mine next time!
Seriously? 400 degrees for pastries! I almost burned my house down! Next time, I’ll try 350.
Pretty good for a quick snack. Could be sweeter, maybe add more sugar or brush with something after baking.
Totally agree—these are great as-is for a quick snack. I tried adding a little extra sugar on top and it helped a lot with the sweetness. Thanks for the nudge!
I dunno… cherry filling is already sweet. If you brush with something after baking (butter?) it’ll get greasy. Maybe just use a sweeter filling next time instead of more sugar, you know?
Puff pastry is too complicated! Can’t I just use bread?
Why do you need an egg wash? It seemed unnecessary. They turned out fine without it.
Meh, I guess. Just tasted like dough and cherries. I prefer apple.
Made these for my potluck, they were a hit! Plus they look fancy! 👍
Too sweet for me. I think I’ll use less cherry filling or sprinkle less sugar next time. Also, thawed puff pastry was a pain to manage—sticky at first.
Way too much sugar on top. Next time I’ll skip that step. But overall not bad!
These cherry pies are like little bites of heaven! Super easy to make and taste fantastic!
I tried these, they’re super good! Cherry filling is my fave. 💖
So easy! I even used store-bought filling and they turned out great!
Cherry + pastry is always a winner. I used homemade cherry filling and it actually elevated it a lot. These are dangerously snackable.
What can I say? This turned out really nice. Perfect for my tea party!
Sounds delicious! I’m so glad it turned out well for your tea party! What other goodies did you serve?
I’m confused—400°F for only 15-20 minutes seems too short for puff pastry triangles. Mine were doughy inside at first, so I baked longer.
Kinda boring. I expected more flavor. Tasted like air. 🤷♀️
Eh, coulda been better. I messed up the folding and they exploded in the oven. Still tasty tho.
You should’ve put more cherries! If they exploded, that means too much filling or maybe the dough was too soft? Try again!
Sounds like you had a rough time! But hey, at least you enjoyed the taste. Cooking can be tricky sometimes. Maybe try a different folding technique next time?
Not bad, but I feel like the cherry filling overwhelmed the pastry. Could use less filling or drain it a little. Flavor was sweet though.
Super quick recipe. I didn’t have parchment paper, used foil instead. Still worked!
Haha, who needs parchment anyway? Foil sounds smart! I just hope they didn’t stick too much. Gonna try this soon!
Glad to hear it worked with foil! I usually use parchment too, but sometimes you gotta improvise. Did they turn out crispy?
Wait, puff pastry triangles with cherry filling—this is basically dessert you can make in pajamas. Love it. The egg wash makes them glossy!
Ugh, why do people make pies? Just buy one at the store, way easier!
Making it yourself is way more fun! You should try it, there’s nothing like fresh pastries.
These came out *so* flaky and the cherry filling stayed nicely gooey. Super easy—my kind of recipe. I sprinkled a little extra sugar and it was perfect. ⭐
These were super easy to make! I love how flaky the pastry turned out.
Perfect for tea time! I loved how flaky the pastry was. Will make again for sure!
I followed the steps exactly, but mine didn’t brown until the very end. Still tasty, just looked a little pale. Maybe my oven runs cool?
Took them out right when they were golden and they were perfect—sweet but not overpowering. Next time I’ll use a slightly thicker cherry filling so it doesn’t ooze quite as much.
Love this! Mine came out golden too, and the sweet-tart balance was spot on. I also think thicker filling would help with the oozing—great tip.
Mine looked golden but the inside felt a little too hot and the pastry wasn’t as crisp as I hoped. Cooling slightly helped, though. Still decent!
I think the egg wash is unnecessary. Just makes a mess.
I disagree! The egg wash gives it that nice glossy finish and helps the sugar stick. It’s worth the mess, trust me!
I dunno, I think the egg wash is part of the recipe. Without it, they might look kinda puffy but bland. 😕
I made these with my granddaughter. She loved it! Thank you for this simple recipe!
My edges didn’t seal well at all. I pressed them, but when baking they opened up and leaked everywhere. Tastes fine though.
Ugh, that’s frustrating! With puff pastry, the seal can fail if there’s too much filling or if the edges aren’t slightly “tacked.” Next time try using a tiny bit less filling and press the edges more firmly after folding—also you can brush a little egg wash (or water) right on the seam before pressing.
Mine did that once. I think my oven was too hot or I didnt press enuf. Also cherry filling can be kinda runny—try draining it a bit or letting the pastries chill 10 min before baking so it sets. Tastes fine tho, so at least it works out 😅
OMG! These are delicious 🤤! I added a pinch of cinnamon and they were a hit at the potluck!
Simple 2 make but they need MORE cherry filling. Way too empty!
I dunno, mine burned on the edges. Maybe I left them too long? So frustrating!
I know how you feel! It can be tricky to time it just right. Maybe try lowering the temp a bit next time?
Not gonna lie, mine leaked a lot of filling 😅 Probably because I didn’t seal the edges well. Tasted good, just looked like a cherry mess. Next time I’ll crimp harder.
Oof, I feel that 😅 Puff pastry can be so dramatic if the edges aren’t sealed. I’ve found pressing with a fork (and even a tiny bit of water on the seam) helps a lot. Also letting them chill 5 minutes before baking can reduce the filling blowout. Your “cherry mess” still sounds tasty though!
Yum! I served them warm with ice cream 🍦. Heavenly!
That sounds amazing! I can’t wait to try it with ice cream too! 🍒🍦
I’m impressed—puff pastry makes everything feel fancy. I added a pinch of cinnamon to the sugar and it tasted like a little bakery treat.
That sounds amazing—cinnamon + cherry is such a good combo. I love how puff pastry makes it feel “bakery” without much effort!
I don’t really like cherries, could I use apples instead? Anyone tried that?
I found the puff pastry really hard to work with. It kept tearing. Not impressed.
I gotta say, they taste good but took me forever to make. Not worth the hassle.
Why are you using puff pastry? Just make a regular pie, it’s easier.
Puff pastry makes it flaky and light! Regular pie is just too dense for me.
Okay, I know puff pastry is kind of cheating (in a good way), but this recipe is actually genius. 20 minutes and you’re living your best life.
These are super easy to make! My kids loved helping out with the folding. A hit!
I followed it exactly and they looked pretty… but mine were a little soggy at the bottom. Next time I’ll drain the cherry filling more.
These were shockingly easy and turned out super flaky. The egg wash + sugar made them look bakery-level. I’d definitely make these again for a quick dessert.
Mine came out pale 😕 I think my oven runs cool. Still flakey and the cherry filling tasted real, not canned-syrup-y.
These were super easy to make! My kids loved them!
400°F feels high for only 15 minutes. I was worried they’d burn, but somehow they browned nicely. I may lower to 390°F next time just to be safe.
400°F for 15 minutes? That’s exactly how I do it and mine never burns 🤷♂️ Maybe you just need to watch for golden brown instead of the clock. 390 might make them pale.
Totally get the worry! Puff pastry can brown fast, so 15 minutes sounds just about right. Lowering to 390°F is a good call if your oven runs hot.
These are delicious! I made them for a picnic and they were a hit.
Yum! I added a bit of cinnamon to the cherry filling. So delicious!
So simple! I mixed blueberries in with the cherries. Best decision ever!
Meh. It was fine but nothing special. I feel like homemade dough would taste better.
Wow! 15 minutes and you get bakery vibes. I added a pinch of cinnamon and it totally upgraded them. Kids loved it.
I used homemade cherry pie filling and it was amazing. However, folding diagonally is tricky—my edges kept popping open until I pressed harder.
Easy enough for a weeknight. My only issue was the filling kind of oozed out during baking, but they still tasted great. Next time I’ll seal the edges a bit harder.
Are puff pastries the same as phyllo dough? Personally I prefer phyllo.
Mine burst open in the oven! What did I do wrong?? Still tasted okay tho.
400°F is maybe too hot? Mine browned fast and the centers were still a bit underdone at 15 minutes. I ended up going closer to 20.
Huh, I baked mine exactly 15 minutes at 400°F and they were perfect. Maybe your filling was colder/wetter? If the pastry is thinner, it browns faster too.
I agree—400°F seems to brown these puff pastries super quick. I’ve also seen mine need the full 20 minutes (or even 22) depending on how thick the squares are.
I think it’s missing something… maybe cinnamon? Just didn’t hit the spot.
I totally get you! A sprinkle of cinnamon could really elevate the cherry flavor. I might try that next time!
Super simple and honestly kind of genius—puff pastry does all the work. My filling bubbled out a bit, but it still tasted great.
Yes!! Puff pastry saves the day. Mine always leaks a little too, but like you said—still tastes amazing. Next time I’ll press the seams harder.
400°F sounds right but mine burned on the edges after 15 min 😅 I think my oven runs hot. Also I used more filling and it exploded. Still good though—just messy.
These came out super cute and flaky! The egg wash + sugar really makes them golden. I used a slightly thicker cherry filling and it stayed put—10/10 for quick dessert.
I don’t understand how some people can call this a recipe. All you do is dump cherry filling in pastry. Where’s the skill?
Delicious! I made these for my kids and they loved them! Definitely a repeat.