Cherry Pie Puff Pastry is a delicious dessert made by spooning warm cherry pie filling into baked puff pastry shells. Perfect for special occasions or anytime.
DISCLAIMER (NOT SPONSORED): Pictured products are what I purchased and enjoyed using to make this dessert.
What is Puff Pastry?
Puff pastry is a light, buttery, flaky dough used in both sweet and savory dishes. Excellent for appetizers, main dishes and desserts. It contains only three ingredient: flour, butter, and salt. It rises without a leavening agent. Although the French perfected the technique, puff pastry dough appears in recipes worldwide.
My baked puff pastry shells turned to a beautiful golden brown color without an egg wash. These are fresh from the oven.
It is important to use the correct ingredients and the right pastry making techniques to make a good puff pastry. The main ingredients are flour, water, salt, and fat.
Flaky top from a baked Puff Pastry Shell. I ate this one and it was goooood!
Pastry flour is a popular ingredient because it doesn’t have bran (causes dark specks) and a high protein content.
Originating in France, puff pastry is called pâte feuilletée or feuilletage. It’s light, flaky and made by repeatedly layering pastry dough and butter.
A delicous example of flakiness, if everything is done right from start to finish.
Puff Pastry was invented in about 1645 by a French pastrycook’s apprentice named Claudius Gele. At the end of his apprenticeship, Claudius wanted to bake a delicious loaf of bread for his sick father. His dad was prescribed a diet consisting of water, flour and butter.
According to thekitchenproject.com, Claudius prepared a dough and packed butter into it. He kneaded the dough out on the table, folded it, repeated the procedure 10 times, and shaped it into a loaf.
Claudius and the pastrycook were amazed by the size and shape of the baked loaf.
Reading a recipe is an important life skill. It starts with knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and knowing what equipment to use.
The following tips and strategies will help beginners or experienced cooks create a delicious dish as intended in the recipe.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the recipe. Don’t just quickly skim it. Thoroughly read from start to finish. Visualize doing each step which will help you avoid missing a step.
If you see ingredient that you and your family don’t use for whatever reason, use a substitutions or omit the ingredient.
My recipes are packed with helpful tips like shortcuts and serving sizes which save time and help with meal planning.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as pecans, chopped (measure whole pecans and then chop).
Know the assumptions. For example, when my recipe calls for “sugar,” use granulated sugar. If brown sugar is an ingredient, it will be written as such in the recipe.
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
For example, my prep time doesn’t include bringing cold butter up to room temperature. Be sure to include in your timetable.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized and avoid missing an ingredient or missing a step in the instructions.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.
Enjoy!
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Cherry Pie Puff Pastry
Cherry Pie Puff Pastry is a delicious dessert made by spooning cherry pie filling into baked puff pastry shells. Perfect for special occasions or anytime. Recipe and photography by Beverly Davis for CornbreadMillionaire.com
Bake puff pastries according to instructions on package. Oven must be preheated to 425 degrees. Adjust oven temp if necessary. I reduced to 400 degrees.
Use cherry pie filing as or use my Buttery Cherry Pie Filling (see recipe Notes).
After baking Puff Pastry Shells, cool on rack for 5 minutes. Gently remove tops with a knife. Fill shells with 2-3 tablespoons of cherry pie filling. Garnish "tops" and serve immediately.
If making ahead, store cherry pie filling and baked Puff Pastry Shells in "separate" lidded containers. Refrigerate until ready to use.
Warm cold shells in microwave oven for 5 seconds on high (will stay crispy). Warm cherry pie filling in microwave for 5-10 seconds on high.
Fill with warm cherry pie filling.. Serve immediately.
Recipe Notes
BUTTERY CHERRY PIE FILLING
1 can (21 ounces) of cherry pie filling
1/2 teaspoon of almond extract or vanilla extract
1 teaspoon unsalted butter (not margarine)
1/2 teaspoon of granulated sugar (optional)
Spoon cherry pie filling into a medium saucepan.
Add vanilla extract (or almond extract), unsalted butter and granulated sugar. Gently stir until well combined (cherries teareasily). Warm over low-medium heat while gently stirring (3-5 minutes).
Remove from heat. Taste a cooled sample. Add more sugar if desired.
Scoop 2-3 tablespoons of warm cherry pie filling into each warm puff pastry shell.
