276 cherry pastries Recipes

sheet frozen puff pastry, thawed, cherry preserves, brie cheese or 4 oz camembert cheese, cut into 1/2-inch cubes, pecans or 1/4 cup walnuts, chopped, chives, minced

sheet frozen puff pastry, thawed, cherry preserves, brie cheese, cut into 1/2-inch cubes, chopped pecans or walnuts, minced chives

cherries, pitted, sugar (1 1/4 cups for sour cherries), flour, cinnamon, pastry for a double-crust 9-inch pie

pastry for a 9 inch double crust pie, pitted sour cherries, white sugar, all-purpose flour, butter, salt

pastry for double-crust pie, whole raspberries, fresh or frozen (do not thaw), sugar, flour, cherry pie filling

pastry for a double crust 9-inch pie, peeled, sliced peaches, bing cherries, pitted and halved, blueberries, lemon juice, white sugar, brown sugar, all-purpose flour, ground cinnamon, salt, milk , or as needed, white sugar , or as needed

tube (8 oz) refrigerated crescent rolls, cherry pie filling, almond extract, milk, sugar

sugar, cornstarch, salt, pitted dark sweet cherries, pastry for double-crust pie (9 inches), star cookie cutters (1/2 inch and 2 inches), sugar

pastry for single-crust pie (9 inches), sweetened condensed milk, lemon juice, vanilla extract, almond extract, heavy whipping cream, cherry pie filling

sheet frozen puff pastry, thawed, red cherry preserves, chopped pecans, chopped fresh chives

pastry for double crust 10 inch pie, sugar, all-purpose flour, pitted red tart cherries, drained or 4 cups fresh red tart cherries, washed and pitted, almond extract, butter or 3 tbsp margarine

cherries, shortcrust pastry, cherry jam, butter, sugar, eggs, drops almond extract, ground almonds, self-raising flour, almonds, icing sugar, cherries

all-purpose flour, sugar, baking powder, cold butter, eggs, lightly beaten with 3 tbsp water, water, champagne or vinegar, pitted bing cherries, pastry cream, well-chilled , recipe follows, cherry preserves, whole milk, vanilla bean, split and seeds removed, egg yolks, granulated sugar, cornstarch

pastry for single-crust pie (9 inches), sliced peeled fresh pears, dried cherries, lemon juice, almond extract, sugar, cornstarch, king arthur unbleached all-purpose flour, sugar, cold butter, sliced almonds

cherry pie filling, egg whites, cream of tartar, sugar, almond extract, pastry shells, baked (9-inch), chopped walnuts

pastry for 1 9 lattice top pie, frozen or fresh red raspberries, sugar, cornstarch, salt, pitted tart red cherries

cherry tomato-cucumber salad, crumbled feta cheese, frozen mini-phyllo pastry shells, garnish: crumbled feta cheese

pastry, sugar, corn starch, salt, sour cherries, dried cherries, almond extract, prepare pastry ., prepare filling : in 3-quart saucepan combine 1/2 cup sugar, the cornstarch, and salt. drain liquid from canned cherries into the saucepan; set cherries aside. stir cherry liquid into sugar mixture until no lumps remain. heat mixture to boiling over medium heat, stirring frequently; continue cooking 1 minute until mixture is clear. stir in reserved cherries, the dried cherries, almond extract, and food coloring, if desired; set aside., heat oven to 400 degrees f. between 2 sheets of floured waxed paper, roll out 1 ball of pastry into an 11-inch round. remove top sheet of paper and invert pastry into 9-inch pie plate, letting excess extend over edge. remove remaining sheet of waxed paper. spoon cherry filling into pastry-lined plate., between sheets of floured waxed paper , roll out remaining pastry to a 9-1/2- by 7-1/2-inch rectangle. remove top sheet of paper from pastry. with fluted pastry wheel or knife, trim long edges to make them even, then cut rectangle lengthwise into fourteen 1/2-inch wide strips., make lattice crust , place 1 strip in center of pie and another at right angle to first strip. place 2 strips, 1 on each side of first strip, about 1/4-inch apart. place 2 more strips, 1 on each side of second strip. continue in this fashion, 2 strips at a time, moving toward edge of pie, until all strips have been used. trim off all strips extending more than 1 inch past rim of pie plate. lift edge of bottom crust over ends of strips. pinch together and flute edge. sprinkle remaining 1 tsp of sugar onto pastry strips. place pie on rimmed baking sheet., bake pie 35 to 40 minutes or until pastry is golden brown and the filling bubbles. cool pie on wire rack 15 to 20 minutes before cutting.