Golden, flaky puff pastry filled with a sweet cherry filling makes a delicious dessert or tea-time treat. These easy cherry hand pies are sure to satisfy all your sweet-tooth cravings
Made with store-bought puff pastry, these cherry hand pies come together quickly and are perfect when you want a simple dessert that still feels bakery-worthy. Whether you call them cherry hand pies or cherry turnovers, this easy recipe is ideal for summer, afternoon tea, or whenever fresh cherries are in season.
Berries make best desserts, whether its Mixed Berry Galette or Strawberry Crumble. These homemade cherry hand pies, filled with a sweet and slightly tart cherry filling and wrapped in a flaky crust, are a treat you’ll love making again and again.
Ingredients for Cherry Hand pies
- Puff pastry – store-bought puff pastry keeps these cherry hand pies quick and easy while giving a flaky, bakery-style crust.
- Cherries – fresh or frozen cherries both work well for the filling.
- Sugar – adds sweetness and balances the natural tartness of the cherries.
- Lemon juice – enhances the cherry flavour and prevents the filling from tasting overly sweet.
- Cornflour (cornstarch) – thickens the cherry filling so it stays neatly inside the pastry.
- Egg – brushed on top to give the hand pies a golden, glossy finish once baked.
How to make Cherry hand Pies
Prep the Filling – Combine pitted cherries, sugar, and lemon juice in a saucepan. Cook on medium heat until the cherries soften. Stir in the cornflour slurry and let the filling simmer until slightly thickened. Turn off the heat and allow it to cool.
Assemble the Pies– Preheat the oven to 400°F (200°C). Thaw the puff pastry and cut into squares or circles.
Fill and Seal – Place a spoonful of the cherry filling in the center of each pastry square or circle. Fold the pastry over the filling and seal the edges with a fork or your fingers. Brush the tops of the pies with the beaten egg.
Bake– Place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the pastry is golden flaky and filling is bubbly.
Tips for the Perfect Cherry Hand Pies
- Fresh or frozen cherries: Both work well. If using frozen, make sure they’re completely thawed before cooking.
- Puff pastry: Let it thaw fully for extra flaky, bakery-style layers.
- Balance sweetness and tartness: Taste your cherries before cooking — sweeter cherries may need less sugar, while tart cherries benefit from a bit more. This ensures the filling is never too overpowering.
- Enhance flavor subtly: A splash of lemon juice brightens the cherry flavor, and a small pinch of cinnamon or almond extract can take the filling to the next level.
- Serving: Enjoy warm or at room temperature. Dust with powdered sugar for a beautiful finish.
- Prevent soggy bottoms: Always let the cherry filling cool completely before assembling the pies. Hot filling can make the pastry soggy.
Other Recipes To Try
Cherry Hand Pies
Ingredients
Crust
- 3 Sheets Puff Pastry
- 1 Egg
- 1 tbsp Milk
- Sugar for sprinkling on the top
Cherry Filling
- 500 g Pitted Cherries See Notes
- ½ Cup Caster Sugar
- 1 tsp Lemon Juice
- 2 tbsp Corn flour
- 1 tsp vanilla Essense
- Water
Instructions
- In a saucepan, combine the cherries, sugar, lemon juice, and salt. Stir occasionally with a rubber spatula or wooden spoon. Cook over medium heat until the cherries begin to breakdown and release their juice
- Mix the cornstarch and little water. Whisk it together in a small bowl until combined. Stir in the cornstarch mixture into cherries, then bring to a boil while stirring often. Allow it to bubble for 2 minutes.
- Set aside and allow it to cool down completely.
- Line a large baking sheet with baking paper . Using a pizza cutter or sharp knife, cut the thawed puff pastry sheets into 4 squares.
- Spoon 2-3 Tablespoons of cooled cherry mixture onto each of the square. Fold the pastry over the filling and seal the edges with a fork or your fingers.
- Beat and egg with milk. Brush the tops of the pies with the beaten egg. Make 2-3 slits in each pie. Sprinkle sugar on top of pies.
- Bake for 15-20 minutes, or until the pastry is golden brown and the filling is bubbly. Remove pies from the oven and allow to cool on the pan and serve.
Notes
- If fresh cherries are not available use frozen recipes. Thaw them before use.
