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Rainier Cherry Pastry


Rainier Cherry Pastry is a perfect way to use up those in-season cherries! If you’ve never tried Rainiers – get thee to the store RIGHT NOW because they won’t be around long. They are my FAVORITE fruit, and a big reason why I LOVE the Pacific Northwest. This dessert is super easy. The hardest part is pitting the cherries, and if you have a tool to do that it is a breeze. 

Rainier Cherry Pastry

Rainier Cherry Pastry

This recipe is sandwiched on either side of a generous portion of vanilla ice cream. I didn’t make this batch, because I don’t have an ice cream maker! Can you believe it? I’ve been hunting for one for several summers now, but just haven’t pulled the trigger yet.

Rainier Cherry Pastry

This pastry ends up really juicy. You are going to want to scoop all of that up and spoon it over your ice cream.

Rainier Cherry Pastry

The pastry in this is frozen puff pastry – so super easy to roll out and put together.

Rainier Cherry Pastry

The rainier cherries really sing here, and are the star of the show.

Rainier Cherry Pastry

Pop it in the oven at 400 and bake until golden brown, about 30 minutes.


More cherry recipes for you right here!

Fresh Cherry Pina Colada
Fresh Cherry Syrup
No Bake Cherry Cheesecake Fluff Pie
Easy Fluffy Cherry Cheesecake Dip
Cherry Galette
Fresh Cherry Cupcakes


Rainier Cherry Pastry

Serve with ice cream, and don’t forget to cut it on something with sides, because the juice will run off the cutting board – for sure!

Rainier Cherry Pastry

Rainier Cherry Pastry

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Flaky pastry crust surrounds fresh rainier cherries and gets served with a big helping of ice create to complete this amazingly Pacific Northwest dessert.

Ingredients

  • 1 sheet puff pastry
  • 3 cups rainier cherries, pitted and halved
  • 1/4 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1 tablespoon egg + 1 water, mixed well
  • 2 tablespoons raw sugar

Instructions

  1. Thaw puff pastry according to package directions. While pastry is thawing, wash, pit, and half all of your cherries. Stir in 1/4 teaspoon vanilla with the cherries.
  2. Preheat oven to 400 degrees. Roll out puff pastry sheet slightly on lightly floured surface. Sprinkle half of the sugar over half of the dough, leaving 1/2 inch on the edges for sealing. Place cherries on top of the sugar, and top with the rest of that sugar. Brush the edges of the pastry with the egg wash, and fold over to seal. Fold edges up and over and lightly press down. Lightly brush the top of the sealed pastry with egg wash, and sprinkle with raw sugar.
  3. Bake at 400 for about 30 minutes, or until golden brown and bubbly.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 155 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 9mg Sodium: 18mg Carbohydrates: 34g Fiber: 2g Sugar: 30g Protein: 1g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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Lokness @ The Missing Lokness

Friday 10th of July 2015

Oh! This looks so yummy! Definitely a must to double up the pastry. Who wouldn't want more of those juicy cherry pastry, right? You gotta get an ice cream machine. It is tons of fun to make ice cream at home!