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5 from 1 vote

Cherry Pastry Cups

Cherry Pastry Cups are flaky puff pastry shell stuffed with sweetened cherry pie filling. Easy to make with a few ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: #cherrypastry, dessert
Servings: 6 servings
Calories: 476kcal


  • 1 box Puff Pastry Shells with 6 ready-to-bake shells
  • 1 can (21 ounces) cherry pie filling
  • 1-1/2 tablespoons granulated sugar (divided)
  • 1/2 tablespoon unsalted butter
  • 1 teaspoon almond extract or use pure vanilla extract
  • 6 tablespoons whipped cream for garnish optional


  • 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.
  • While the puff pastry shells are baking, prepare the filling.
  • Pour cherry pie filling into a medium saucepan. Gently stir in 1 tablespoon of granulated sugar. Taste a sample. If desired, add remaining 1/2 tablespoon of sugar. Taste a sample. Repeat until satisfied with sweetness.
  • Add 1/2 tablespoon of unsalted butter. Warm over medium heat until bubbles form around the edges of the filling. Remove from heat.
  • Gently stir in one teaspoon of almond extract (or use pure vanilla extract). Set aside.
  • When Puff Pastry Shells are done, cool on rack for 5 minutes. Gently remove tops with a knife and set aside. Fill shells with 2-3 tablespoons of cherry pie filling.
  • Place top of puff pastry shell on the cherries.
  • Top each serving with one tablespoon of whipped cream (optional).
  • Serve immediately.


Serving: 1serving | Calories: 476kcal | Carbohydrates: 39g | Protein: 6g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 204mg | Potassium: 58mg | Fiber: 1g | Sugar: 2g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 2mg