Cherry Fold-It-Up
Cherry Fold-It-Up is a flaky pastry filled with sweet cherry filling and baked until golden brown.Its crisp exterior pairs beautifully with the juicy fruit center.The recipe is beginner-friendly and requires only a handful of ingredients.Perfect for breakfast, dessert, brunch, or afternoon tea.Serve warm with powdered sugar, vanilla glaze, or a scoop of vanilla ice cream.This easy pastry delivers bakery-style results with minimal effort.
Ingredients
For the Pastries
- 1 sheet frozen puff pastry, thawed
- 1½ cups cherry pie filling or homemade cherry filling
- 1 egg, beaten
- 1 tablespoon water
- 1 tablespoon coarse sugar (optional)
Optional Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Garnish
- Powdered sugar
- Fresh cherries (optional)
- Mint leaves (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll the thawed puff pastry slightly and cut it into eight equal rectangles or squares.
- Place 2–3 tablespoons of cherry filling in the center of each pastry piece, leaving a border around the edges.
- Fold each pastry over the filling to create a rectangle or triangle. Press the edges firmly with a fork to seal.
- Mix the egg with water and brush over each pastry. Sprinkle with coarse sugar if desired.
- Bake for 20–22 minutes, or until the pastries are puffed and golden brown.
- Allow the pastries to cool on a wire rack for about 10 minutes.
- Dust with powdered sugar or drizzle with vanilla glaze before serving. Enjoy warm or at room temperature.
Notes
- Thaw puff pastry in the refrigerator for the best texture.
- Avoid overfilling to prevent leakage.
- Seal the edges well with a fork.
- Homemade cherry filling offers the freshest flavor.
- Let the pastries cool slightly before glazing.
- Bake until deeply golden for maximum crispness.
- Serve fresh for the flakiest texture.
- Store leftovers in an airtight container.