Cherry Puff Pastry Pockets are the perfect combination of flaky, buttery pastry and sweet, tart cherry filling. Using store-bought puff pastry and cherry pie filling, they come together in minutes—no from-scratch dough required. They’re elegant enough for entertaining yet simple enough for a weeknight treat.
Instructions
Preheat and Prepare
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll and Cut the Pastry
On a lightly floured surface, roll the puff pastry into a 10×10-inch square. Cut into 4 equal squares (or 6 smaller rectangles).
Fill the Pastries
Place about 1 to 2 tablespoons of cherry filling in the center of each square. Brush the edges with beaten egg wash.
Seal and Vent
Fold each square diagonally to form a triangle (or fold over for rectangles). Press edges firmly with a fork to seal. Cut 2 to 3 small slits on top for steam vents.
Egg Wash and Sugar
Brush the tops with egg wash and sprinkle with granulated sugar.
Bake
Bake for 15 to 18 minutes, until puffed, golden brown, and the filling is bubbly. Transfer to a wire rack to cool.
Serve
Dust with powdered sugar. Serve warm with ice cream or whipped cream if desired.
These Cherry Puff Pastry Pockets are a quick, elegant dessert—flaky, sweet, and irresistible.
