Saturday, September 17, 2011

Cherry Pockets

I was thinking about you. Yes, you specifically. I just wanted to say thanks. Thank you for helping me see the bright side of things when all I wanted to see were the shadows. For helping me find my voice when I wanted to sink in the silence. For knowing me when I felt like a stranger to myself. For helping me realize that I am enough. Your encouraging words have helped me get through the past few weeks. From the roots of my soul...thank you <3

Cherry Pockets
adapted from


1 1/4 cups sugar
3 tablespoons cornstarch
1/4 teaspoon  salt
1 tablespoon butter, softened
2 (14 1/2 ounce) cans pitted tart cherries (I used fresh, pitted sweet cherries)
2 teaspoons lemon juice

1 package frozen puff pastry sheets
1 beaten egg plus 1 tablespoon of water, for brushing the tops
Raw sugar for sprinkling the tops

Cherry Filling:

Drain cherries and place in a saucepan.

Add sugar, cornstarch, lemon juice and salt. Cook over medium heat until thickened. Add butter and let cool.


Preheat over to 400 degrees.

Defrost puff pastry sheets according to package directions. Take one sheet and cut into 6 rectangles.

Fill each rectangle with a heaping tablespoon of cherry filling.

Fold over and crimp seams with the tines of a fork to seal. Poke the tops with a fork. Brush the tops with the egg wash and sprinkle with raw sugar.

Bake for 15-20 minutes or until puff pastry is puffed and golden brown.


  1. Beautiful, delicious mini pies! I'm glad things are looking up for you :)

  2. Yum! Gorgeous little cherry pockets! This recipe looks scrumptious.

  3. Hi Lizzy, thank you for your kind comments :)

    Russell, thanks for stopping by! I hope you try these cherry pies sometime :)

    Thank you Christine!


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