Cherry Pastry Pies

What you will need for 8 servings


  • 1 jar of morello cherries (680 g)
  • 2.5 tablespoons cornstarch
  • 1/4 tsp. cinnamon
  • 1/2 pk. vanilla sugar
  • 2-4 tbsp. sugar
  • approx. 3 tbsp. vegetable milk for coating
  • 2 pcs fresh puff pastry


Step 1-The filling

  • Strain the cherries over a saucepan and set aside for a moment. 
  • In the saucepan, combine the cherry water with 2.5 tablespoons cornstarch, 1/4 teaspoon cinnamon, 1/2 pk. Vanilla sugar and about 2-4 tbsp. sugar (depending on the sweetness).
  • Add the cherries and bring to a boil over medium heat, stirring once briefly. This will thicken the mixture.
  • Allow the finished filling to cool completely and store in the refrigerator until ready to use.

Step 2- Pack the pockets

  • Spread half of the filling evenly, lengthwise in the center of the puff pastry, leaving 2 cm free on the left and right edges.
  • Now fold the puff pastry in half from the top and bottom (the long side) and turn it over. Then press the ends together with the help of a fork to close them. You can easily remove the excess with a knife.
  • Now carve the roll with the help of a knife. Be careful not to damage the bottom, otherwise the mixture will run out during baking.
  • Do the same with the other puff pastry.
  • Finally, brush with a little oat or other vegetable milk.

Step 3- In the oven

  • Bake in the oven for about 13-16 minutes or until the edges are lightly browned. Now dust the cherry pockets with some powdered sugar. By the way, they taste delicious warm or cold.


Enjoy your meal!