Sweet and flavorful cherry pie filling is enveloped in a flaky and delicious puff pastry shell. Baked until golden brown, these iced pastries are flaky, delicious and perfect for your Valentine’s Day or summertime desserts.

Do you love the flakiness of puff pastry? I know we do so I often use it as a dough base for my desserts. I personally enjoy the Pepperidge Farms brand because it bakes up to a golden brown perfection each time. Some of my favorite desserts that feature this flaky puff pastry are these Peaches and Cream Puff Pastries, Pumpkin Iced Turnovers, Pistachio Cream Puffs, or these easy Snowflake Cream Puffs.
These Cherry Pie Pastry Pockets are so cute for Valentine’s Day or the warmer months. I love that they are not too hard to make and come togther with just a handful of ingredients. They remind me of homemade toaster pastries and would make for a tasty, bakery-style pastry at home. These go so well with ice-cold milk or even hot coffee.
Want to make a batch? Check out what you will need to make 6 Cherry Pie Pastry Puffs. I used two boxes for my batch because I needed more, but this standard recipe makes 6 cherry pastries.

Ingredients for Cherry Pastries
- Pepperidge Farm Puff Pastry – no need to mix dough because this product is ready to use once thawed.
- Lucky Leaf Cherry Pie Filling – makes up all the cherry goodness!
- Egg – Creates an egg wash for the pastry.
- Powdered sugar – Makes up the base of the icing.
- White pearl sprinkles – Add a dainty decor to the the pastries.
- Almond extract – To flavor the pink icing.
- Milk – To make the icing.
- Pink food dye – Adds a pretty pink hue to the pastry icing.

How to Make Cherry Puff Pastry Pockets
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Unfold the puff pastry and cut it lengthwise along the fold. You should have three strips. Now, take the strips and cut them in half to make a total of 6 rectangles.
- Evenly add about 2-3 tablespoons of cherry pie filling per rectangle half.
- Cover the filling with another piece of puff pastry.
- Use a fork to seal around the edges.
- Brush with egg wash.
- Bake for 17-20 minutes or until pastry is puffy, golden-brown, and feels flaky and not doughy when gently touched.
- In a small bowl, whisk together the powdered sugar, milk, almond extract, and pink food dye.
- Pour over cooled pastries and spinkle on white sprinkles. Allow icing to set for 30 minutes and enjoy!

Recipe Tips
- For a richer flavor, add a teaspoon of almond extract to the cherry filling.
- You can also use other fruits in this recipe, such as canned blueberry, apple, or peach pie filling.
- To make the pockets ahead of time, you can bake them and then freeze them. Thaw them in the refrigerator before reheating in the oven.
- Add a few chocolate chips to the cherry filling before baking to add some chocolate flair.

Storing
For immediate enjoyment (up to 1 day):
- At room temperature: If you’ll be eating the pockets within a few hours, you can simply store them in an airtight container at room temperature.
For short-term storage (up to 2 days):
- In the refrigerator: Store the pockets in an airtight container in the refrigerator for up to 2 days. They may lose some of their crispness, but they’ll still be delicious.
For longer-term storage (up to 3 months):
- In the freezer: For longer storage, you can freeze the pockets. Let them cool completely after baking, then wrap them individually in plastic wrap or place them in a single layer on a baking sheet and freeze for 30 minutes. Once frozen, transfer them to an airtight container or freezer bag and freeze for up to 3 months.
More Cherry Pie Filling Recipes to Try Today
- Easy Cherry Crisp
- Cherry Blueberry Slab Pie
- Red Velvet Cherry Pineapple Dump Cake
- Cherry Pie Biscuit Bombs
- Cherry Angel Food Cake
- Cherry Hand Pies
Cherry Pie Pastry Pockets
Ingredients
- 17.3 ounces Pepperidge Farm Puff Pastry
- 1 cup Lucky Leaf Cherry Pie Filling
- 1 whole egg whisk with a teaspoon of water to form an egg wash.
Icing
- 1 cup powdered sugar
- 2 tablespoons whole milk
- ½ teaspoon almond extract
- 1-2 drops pink food dye
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Unfold the puff pastry and cut it lengthwise along the fold. You should have three strips.
- Now, take the strips and cut them in half to make a total of 6 rectangles.
- Evenly add about 2-3 tablespoons of cherry pie filling per rectangle half. Cover the filling with another piece of puff pastry.
- Use a fork to seal around the edges. Brush with egg wash.
- Bake for 17-20 minutes or until pastry is puffy, golden-brown, and feels flaky and not doughy when gently touched.
- In a small bowl, whisk together the powdered sugar, milk, almond extract, and pink food dye.
- Pour over cooled pastries and spinkle on white sprinkles.
- Allow icing to set for 30 minutes and enjoy!
Leave a Reply