Simple Cherry Pastry Pies

Puff pastry makes these handheld cherry pies a piece of cake pie to prepare.

Simple Cherry Pastry Pies are easier than you think! Grab the recipe on

GUESS WHAT. I made little handheld pies! And I have to say/type that these simple cherry pastry pies are my favorite dessert of the summer. That says a lot considering s’mores tartlets.

But before we get to this pastry pie razzmatazz, how was your weekend? What did you do? My weekend was jam-packed showering the bride-to-be. Let’s see, a bunch of us went out to Osteria for dinner Saturday night (the grilled halibut is sooo on point), then brunched at Parc in Rittenhouse Square before heading to the bridal shower.

Suddenly my Monday morning back to work feels all sorts of boring.

Simple Cherry Pastry Pies are easier than you think! Grab the recipe on

So about the pastry pies. They’re hand pies! And also sort of like toaster strudels, which is enough reason to make a mad dash to the kitchen like, right now. But what makes them even better than store-bought toaster strudels is that the filling is made from actual real fruit. Summer sweet cherries to be exact.

I loved how these pastry pies turned out, so I shared them on over the weekend. Did you catch them there yet by chance? If not, let me walk you through preparing them.

We’re using frozen puff pastry today. Puff pastry is a lifesaver in the kitchen. If you’re a little fearful of making your own pastry, or even your own pie crust, frozen puff pastry does the trick. And it does it very well! Buttery, crisp, flaky, and convenient all in one. One package of puff pastry comes with 2 sheets. You’re going to cut each sheet into 6 rectangles, like so:

Simple Cherry Pastry Pies

So, you’ll end up with 12 rectangles. 6 will be the bottoms of the pastry pies and 6 will be the top. Following?

Now you’ll layer on a homemade cherry filling. The great thing about this filling is not only are you using real cherries, you can use frozen cherries. Making my adorable cherry pastry pies a year-round treat.

Simple Cherry Pastry Pies

Now, layer the remaining rectangles on top. Crimp the edges with a fork to seal all that cherry goodness inside. Which will still likely ooze out a little. Embrace the slight spillage. It’s yum.

Simple Cherry Pastry Pies

The cherry pastry pies turn a beautiful golden brown as they bake. Before going into the oven, brush them with a little egg wash, which gives the tops a beautiful sheen. A sprinkle of coarse sugar adds a little sparkle.

Clearly, a necessity in my kitchen.

Simple Cherry Pastry Pies are easier than you think! Grab the recipe on

Simple Cherry Pastry Pies are easier than you think! Grab the recipe on

Since they’re sort of like toaster strudels– and totally like pop-tarts too– I’m having one for breakfast to shake up my very blah morning.

Make these!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! 

Simple Cherry Pastry Pies

The shortcut is in the frozen puff pastry!



  • 1 box (2 sheets) frozen puff pastry, thawed in the refrigerator1
  • egg wash: 1 large egg beaten with 2 teaspoons milk
  • coarse sugar for garnish


  • 1 and 1/2 Tablespoons cornstarch
  • 1 and 1/2 Tablespoons room temperature water
  • 12 ounce bag frozen cherries OR 2 and 1/4 cups (500g) fresh cherries, pitted and stemmed
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract


  1. Make the filling: Mix the cornstarch and water together in a small bowl until combined and milky. Set aside. In a medium saucepan, combine the cherries, sugar, lemon juice, and salt. Stirring occasionally with a rubber spatula or wooden spoon, cook over medium heat until the cherries begin to release their juices-- about 4-6 minutes. Stir in the cornstarch mixture, then bring to a boil while stirring often. Once boiling, remove from heat then stir in the vanilla. Allow to cool completely at room temperature. The filling can be made up to 5 days in advance and stored in the refrigerator.
  2. Line a large baking sheet with parchment paper or a silicone baking mat. On a lightly floured surface, lay out one pastry sheet. Using a pizza cutter or sharp knife, cut sheet into 6 rectangles. 3 of these rectangles will be the bottom pastry pie crust, 3 will be the top. Transfer the 3 bottom rectangles to the prepared baking sheet. (Make sure there will room for all 6 pastry pies-- if not, use a second baking sheet.) Using a pastry brush, brush the edges of the bottom rectangles with the egg wash. Spoon 2-3 Tablespoons of cooled cherry mixture onto each of the 3 bottom rectangles. Place the top rectangles over the cherry filling, lining up the edges as best you can. Crimp the edges with a fork to seal shut. Repeat this entire step with 2nd pastry sheet so you have a total of 6 pastry pies. Slice 2-3 slits in the tops for air vents (use a super sharp knife to do that). Use my photos in this post to help guide you in this step.
  3. Brush the tops of the pastry pies with egg wash, then sprinkle with coarse sugar. Chill the pies in the refrigerator for at least 25 minutes or up to 1 day.
  4. During the last few minutes of chill time, preheat oven to 375°F (190°C).
  5. Bake the pastry pies for 30-35 minutes, or until the tops are golden brown. Make sure to rotate the baking sheet once or twice during bake time. Remove pies from the oven and allow to cool on the pan until ready to handle and serve. Wrap each leftover pastry pie up tightly in plastic wrap and store in the refrigerator for up to 5 days.
  6. Make ahead tip: The filling can be made up to 5 days ahead of time; see step 1. The pastry pies can be assembled up to 1 day ahead of time; see step 3.  You can also prepare and bake the pastry pies in advance and store the baked pastry pies in the freezer for up to 3 months. Thaw overnight in the refrigerator, then reheat in the microwave or a 300°F (149°C) oven for 20 minutes before serving.

Recipe Notes:

  1. I always use Pepperidge Farm brand frozen puff pastry. It's the perfect balance of buttery, flaky, and crispy without being greasy. Always thaw it in the refrigerator. I recommend thawing overnight. If you'd like to make your own pastry instead of using store-bought, here is my recipe for homemade pastry.

Did you make a recipe?

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Also tasty: Sweet Cherry Pie with Toasted Almonds, Rustic Strawberry Peach Tart, and Caramel Apple Turnovers.

Try my Iced Raspberry Danish Braid next!

Iced Raspberry Danish Pastry

How to make Cherry Pastry Pies-- these hand pies are so simple!
Simple Cherry Pastry Pies are easier than you think! Grab the recipe on



  1. karen marie on July 30, 2015 at 3:07 pm

    I always have trouble with puff pastry cooking through.  The underside always comes out underdone and soggy.  My oven temp is accurate (verified with a seperate oven thermometer).  Any recommendation other than “cook it longer” (which I do but it makes me crazy to cook things for twice as long as the recipe indicates)?

    • Sally on July 30, 2015 at 5:26 pm

      You can easily flip these over halfway through bake time.

  2. Melissa on August 1, 2015 at 2:39 pm

    About to try making these.  When should the vanilla be added?  

    • Sally on August 1, 2015 at 6:06 pm

      Step 1

  3. Laura @ Laura's Culinary Adventures on August 3, 2015 at 8:26 am

    This definately counts as a breakfast food 🙂

  4. Cheryl on November 10, 2015 at 1:39 pm

    Can these be frozen after baking and cooling?

    • Sally on November 11, 2015 at 8:06 am

      Please see make ahead instructions.

  5. Lisa on February 21, 2016 at 4:36 am

    For the filling can you use another fruit like say peaches? And how would you make a filling using peaches?
    I’m new to baking so still testing the waters so to speak 🙂

    • Sally on February 21, 2016 at 6:07 am

      Without testing anything myself, I’m unsure off the top of my head. Try searching for a homemade peach filling recipe online. I’m sure there are some fabulous options!

  6. Larissa on March 20, 2016 at 2:28 pm

    So glad I found this. Making this for Easter Sunday church breakfast! Can’t wait to start baking g! Thank u bunches!!

  7. Michele on March 21, 2016 at 4:36 pm

    Hey Sally! I’ve made bunches of your recipes! And I want to make these, but, I was wondering just to be a pain in my own side, if I wanted to make the pastry dough myself, would it be the same as using a homemade pie crust recipe? Or is a puff pastry recipe different and how so? I’m kind of a stickler for making everything myself, annoying I know lol please let me know cause I want to make these fairly soon! Thanks! 

    • Michele on March 21, 2016 at 4:38 pm

      Nevermind! I saw the bottom of the recipe where you give a link! Haha love this website, it has everything I need always!

  8. Shanna on April 10, 2016 at 12:05 pm

    I don’t like canned cherry pie filling. This is the first time I made homemade, what a difference!! These are awesome!! My family loved them! I’ve tried several recipes from your website & have loved them all! Keep ’em coming! Thanks!

  9. Sammi Harasymchuk on April 14, 2016 at 12:12 pm

    I saw that you said you can make these ahead of time, which would be fantastic for what I am planning. You didn’t find that the puff pastry got soggy with the pie filling? I want to prep these before a dinner party I am throwing so that I can just pop them in the oven while we are eating dinner so that they will be ready for dessert. You didn’t have any issues with soggy puff pastry even when doing them a day ahead of time?

    • Sally on April 14, 2016 at 11:27 pm

      Not soggy at all. They’re so crisp after being in the oven. That’s the magic of puff pastry!

      • Sammi Harasymchuk on April 21, 2016 at 10:02 am

        These turned out perfect!!! I prepped them before hand and then stuck them in the oven while we ate our dinner and they were perfectly done for dessert! I count a recipe that doesn’t need to be tweaked, a keeper! Thanks again!

  10. Sammi Harasymchuk on April 15, 2016 at 9:59 am

    Thanks! I’m going to try them out for my dinner party except do more of a tart than a fully enclosed pie! Thanks for the quick reply! Love your recipes!

  11. Maria on April 20, 2016 at 11:35 am

    Sally, love this recipe so easy. Have used cherry pie filling before but this is so much better. This is the second time I have made them. Also used my own homemade vanilla extract. Thank you for your amazing recipes,they always enspire me. ☺

    • Sally on April 20, 2016 at 4:41 pm

      I bet they’re amazing with homemade vanilla extract.

  12. Flavia on June 23, 2016 at 12:53 am

    Could I use raspberries in my filling instead? These look so good! I love your blog!

    • Sally on June 23, 2016 at 6:24 pm

      You sure can! Same amount.

  13. Alexis on July 4, 2016 at 5:05 pm

    These looked nothing like the picture. The pastry crust puffed up so much that these were about 2 inches thick. Also, the sauce to the cherries never set up or thickened so it made filling the pastries more difficult. So underwhelmed with these!

    • Sally on July 4, 2016 at 6:19 pm

      Hi Alexis, slits should decrease how much the pastry rises. Did you cut slits for ventilation?

  14. Tara on July 31, 2016 at 7:55 pm

    I saved this recipe a while back because I love cherry pie but I had never gotten around to making it. I was looking through my pins yesterday trying to come up with a blackberry recipe (we have a crazy amount of wild blackberries bushes and I am starting to run out of things to do with them) when I came upon this recipe. After seeing it I thought to myself I bet I could make it with blackberries instead. They turned out amazing. The filling was awesome and my husband decided this was the best blackberry recipe yet.

    • Sally on July 31, 2016 at 8:13 pm

      I bet they’re SO good with blackberries! Great thinking.

  15. Rose on October 25, 2016 at 1:05 pm

    The first time I baked these, the puff pastry puffed up way too much;  I’ll try to cut more slits into the pies before baking next time, per your advice in the comments section.  For my second try, I used store bought pie dough and the finished hand pies looked like the pies in your photos.
     I brought a double batch (half with fresh cherry filling and half with fresh blueberry) to a pot luck cookout.  When I went to get one about ten minutes after setting them out, they were all gone! Just crumbs in the basket.  I had a group of people around me asking for the recipe!  Thanks, and I look forward to trying more of your recipes 🙂

    • Sally on October 26, 2016 at 12:27 pm

      Ha! Glad everyone enjoyed them but next time make sure you set one aside for yourself 🙂

  16. Mary Beth on November 6, 2016 at 12:44 pm

    Could I substitute frozen strawberries instead?

  17. Ashley on November 15, 2016 at 12:53 am

    Ive got a jar of morello cherries, would they work? Or would it be too wet for the mixture?

  18. Jenn on February 5, 2017 at 1:48 pm

    Can the lemon juice be substituted with something else? We love cherry everything, but sadly one of us is allergic to citrus.

  19. Anne on February 13, 2017 at 9:42 pm

    Made these today and they turned out awesome! I do have some leftover, though, and wondering if you’ve tried reheating them after a day in the fridge. I assume just a few minutes in the oven would be enough to crisp them up?

  20. judy on March 23, 2017 at 1:55 am

    love your recipe – puff pastry one, you made it easy for me

  21. M on March 26, 2017 at 5:31 pm

    Hi Sally, if I bake these the night before, do I need to refrigerate them before taking them to work the next morning? Can I leave them at room temperature? Will they be soggy? Thanks so much!!

  22. Gwen Lefebvre on June 11, 2017 at 9:52 pm

    I love your website, Sally. I have a question about the cherries. They look like dark sweet cherries. Ate they? Thanks,

    • Sally on June 12, 2017 at 10:23 am

      They are, but you can use any cherries you love best.

  23. Karen on June 16, 2017 at 2:14 am

    Can you please tell the measurements of each pie for cutting the dough into rectangles? Or the measurement of the Pep Farm frozen puff pastry sheets are? I live outside of the U.S. and cannot get that product.

  24. Alissa on June 26, 2017 at 6:57 pm

    Hello, these look so yummy!! I have some thawed cherry berry mixed fruit and I was wondering if I put the juice in the pot with the berries or do I have to throw it away?.. Im assuming if I added it I would have to cook it longer?. Baking is not my strong suit. Sorry for being a pain..

  25. Rosa on July 15, 2017 at 7:09 pm

    Hey Sally,

    I’ve made a few of your recipes and they’ve turned out great so I can’t wait to try these. I was wondering, if I cut the puff pastry sheets into 8 pieces instead of 6 by how much would that decrease the baking time?

    • Sally on July 16, 2017 at 7:54 pm

      Not by much– maybe a minute or 2.

  26. Tanya on November 26, 2017 at 4:12 am

    Made these today! Yummy. Used tinned cherries (my own cherries are still ripening on the trees and I couldn’t wait to make these!), to make filling, ended up using about 3/4 c of drained juice, other than that made as written. Kids devoured them!

  27. Annie Fitch on December 25, 2017 at 5:16 pm

    Just madevthese with apple filling.  Had to rotate and cover so not too browned.  They’re besutiful.  Can’t wait to taste.  Thsnk you for such an easy recipe  for Christmas dinner.  

  28. Leanne Andrews on December 29, 2017 at 11:27 am

    What size or thickness to roll each pastry sheet? I imagine if they are too thick, they won’t bake up properly.

    • Sally on December 30, 2017 at 6:55 am

      Hi Leanne! The puff pastry stays the same thickness as it is sold.

  29. Alan on July 10, 2018 at 11:34 am

    I made these today and they are awesome.

  30. Kristin on July 16, 2018 at 5:02 pm

    Do you have a recipe that would be similar to toaster strudel icing?…to top them with. These look so good!



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