These cherry pie pastries are delicious and easy to make! They’re perfect for breakfast or dessert!
If my husband had his way, we would eat pastries for breakfast every single morning. He can never say no to a good pastry, so I’ve been working on some recipes for homemade pastries that I can make for special breakfasts. It turns out that they’re actually much easier to make at home than I had expected, but just as delicious as store-bought. These cherry pie pastries are one of our favorites, and my husband requests them frequently for weekend breakfasts. They are so good!
The best part about these pastries is that they’re so simple to make. I’ve included directions below for making your own cherry pie filling, but if you’re in a huge rush (or just feel like being lazy), you could easily use canned pie filling instead. Let your puff pastry sheet thaw according to the package directions, then roll it out and cut it into six equal pieces. Cut an L shaped slit in two opposite corners of each piece.
Spoon about two tablespoons of cherry pie filling into the center of each puff pastry square…
… then fold the corner pieces you cut previously over to the opposite corner. This will create a little dam so that the cherry pie filling doesn’t spill out everywhere while you bake the pastries. Brush the edges with egg wash and sprinkle with sanding sugar, and then you’re ready to bake.
Bake the pastries until the edges are golden brown and crisp, then let them cool on the baking sheet while you whip up the quick and easy glaze.
I love to add just a little almond extract to the glaze, because it complements the flavor of the cherries so nicely. It’s so yummy!
These cherry pie pastries are so simple and delicious, and they’re the perfect way to brighten up your breakfast table!
Cherry Pie PastriesPrint Recipe
for the cherry pie filling:
- 2 cups fresh or frozen cherries pitted
- 1/2 cup sugar
- 2 tablespoons corn starch
- 1/2 teaspoon vanilla extract
for the pastries:
- 1 sheet puff pastry thawed
- 1 recipe cherry pie filling above
- 1 egg
- 1 tablespoon water
- sanding sugar
for the glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk or half and half
- 1/4 teaspoon almond extract
- In a small saucepan, stir together the cherries, sugar, and corn starch. Bring the mixture to a simmer over medium heat, stirring frequently. Cook 3-4 minutes, or until thickened. Remove from heat and let cool to room temperature.
- Preheat the oven to 400. Line a baking sheet with parchment or a silicone liner. Roll the puff pastry out and cut into six squares. Cut an L shape about 1/2 inch from the edge of the pastry in two opposite corners of each square (see picture above). Put 2 tablespoons of the filling in the center of each square. Fold the cut edges over the top of the filling to the opposite corners of the pastry. In a small bowl, whisk together the egg and water. Brush the egg wash over the edges of the pastry and sprinkle with sanding sugar. Bake 15-20 minutes or until lightly browned, then let cool.
- While the turnovers are cooling, whisk together the powdered sugar, milk, and almond extract, adding more or less milk as needed to reach desired consistency. Pour the glaze into a plastic bag or piping bag, snip a small piece off the corner of the bag, and drizzle over the cooled pastries.