Mini Cherry Pies
When you want something quick and easy these Mini Cherry Pies come to the rescue! I bought the pre-made frozen puff pastry shells a while ago and as I was staring into my pantry today waiting until it hits me, the canned sour cherries just looked extra delicious, so I decided to make these Mini Cherry Pies. The whole feat was rather quick and easy, just bake the shells, combine everything for the cherry pie filling and cook for a couple minutes, then a couple minutes to whip the cream and vu’a la, you’re pretty much done! By the way, this time I used Splenda instead of sugar, because desserts have enough calories as it is, and if I can shave some off by using a low calorie sweetener with the same flavor and results? why not, right? I didn’t tell my family that the Mini Cherry Pies weren’t made with sugar and no one noticed, because these were gone in pretty much one sitting.
Check out the step by step pictures below to see just how easy dessert can be!
Mini Cherry Pies (Puff Pastry)
Ingredients:
- puff pastry shells
Cherry Pie Filling
- canned sour cherries, drained
- juice from canned cherries
- SPLENDA® Brand Sugar Blend Sweetener (or granulated sugar)
- corn starch
Whipped Cream
- heavy whipping cream
- SPLENDA® Brand Sugar Blend Sweetener (or granulated sugar)
- vanilla extract
How to make the Cherry Pie Filling:
Combine all ingredients (2/3 cups cherries, 3 Tbsp SPLENDA® Brand Sugar Blend Sweetener, 1 tablespoon corn starch, 1/3 cup cherry juice) in a sauce pot, stir, then cook a couple minutes past boiling point until the mixture thickens and the raw taste of corn starch disappears. Do not cook too long past thickening and the raw flavor disappearing or the mixture will thin again.
Bake the Shells:
Lay out the puff pastry cut outs onto parchment paper or foil lined baking sheet/pan. Bake in preheated to 400F oven for about 10 minutes or until the tops are golden in color.
As soon as the shells are baked, use something about the size of the inside circle and push down to reveal the borders of our future pies. Allow to cool completely before using.
Make the sweetened Whipped Cream:
Combine 2/3 cup heavy whipping cream, 2 tsp vanilla extract and 1 tablespoon of SPLENDA® Brand Sugar Blend Sweetener. Whip the mixture together until it thickens and increases in volume. Taste and adjust the sweetness by adding more sugar if you like the whip cream sweeter.
Assemble the Mini Cherry Pies:
Place 1 or two cherries inside of each pie shell.
Fit a pastry bag or a ziplock with a star tip, fill with whipping cream and pipe a good amount on top of each filled pie shell.
Using a 1/4 tsp measuring spoon or something similar make an indentation on top of piped whipping cream mount.
Now fill each indentation with 1 cherry.
Refrigerate the Mini Cherry Pies until ready to eat.
More Pastry recipes to try:
- Puff Pastry Braid – Simple pastry bread with almond cream.
- Cheesecake Danish Recipe – Puff pastry dessert with cream cheese filling.
- Apricot Almond Pastries – Pastry dessert with apricots.
Mini Cherry Pies
A delicious puff pastry recipe, mini pastry pies topped with sweet whipped cream and canned sour cherries.
Ingredients
- 24 puff pastry shells
Cherry Pie Filling
- 2/3 cups canned sour cherries drained
- 1/3 cup juice from canned cherries
- 3 Tbsp SPLENDA® Brand Sugar Blend Sweetener or 1/4 cup granulated sugar
- 1 Tbsp corn starch
Whipped Cream
- 2/3 cup heavy whipping cream
- 2 Tbsp SPLENDA® Brand Sugar Blend Sweetener or 4 Tbsp granulated sugar
- 1 tsp vanilla extract
Instructions
How to make the Cherry Pie Filling
-
Combine all ingredients (2/3 cups cherries, 3 Tbsp SPLENDA® Brand Sugar Blend Sweetener, 1 tablespoon corn starch, 1/3 cup cherry juice) in a saucepot, stir, then cook a couple minutes past boiling point until the mixture thickens and the raw taste of corn starch disappears. Do not cook too long past thickening and the raw flavor disappearing or the mixture will thin again.
Bake the Shells
-
Lay out the puff pastry cut outs onto parchment paper or foil lined baking sheet/pan. Bake in preheated to 400°F oven for about 10 minutes or until the tops are golden in color.
-
As soon as the shells are baked, use something about the size of the inside circle and push down to reveal the borders of our future pies. Allow to cool completely before using.
Make the sweetened Whipped Cream
-
Combine 2/3 cup heavy whipping cream, 2 tsp vanilla extract and 1 Tbsp SPLENDA® Brand Sugar Blend Sweetener. Whip the mixture together until it thickens and increases in volume. Taste and adjust the sweetness by adding more sugar if you like the whip cream sweeter.
Assemble the Mini Cherry Pies:
-
Place 1 or two cherries inside of each pie shell.
-
Fit a pastry bag or a ziplock with a star tip, fill with whipping cream and pipe a good amount on top of each filled pie shell.
-
Using a 1/4 tsp measuring spoon or something similar make an indentation on top of piped whipping cream mount.
-
Fill each indentation with 1 cherry and refrigerate until ready to eat.
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Can you make the filling a day in advance?
They look amazing Where did you buy puff pastry shells
Thank you for recipe
Thank you Luda! They’re sold in the same area (frozen food section) where you’ll see the puff pastry sheets. But these are sold as a box of 24 cutout shells. I’ve seen them at pretty much all the grocery stores around.
Как долго их можно хранить в холодильнике
Если хотите что бы он оставался хрустящим, то не более 2-3 часов. А если это не важно, то даже пару дней.
I have looked and google searched for the puff pastry cutouts but can not find them.. Can you give me a link or brand name of the puff pastry? Thanks
This is a common brand found in US – Peppridge Farm. They are usually found in the frozen section.
If you do not find the ones that are pre-cut, you can jus stack two sheets of puff pastry together, go over them with a roller once to gently stick them together and then use a round cookie cutter to cut out a larger circle, and then use a smaller cutter to cut halfway through (not all the way to the bottom) in the middle of that one. Then follow with the directions…