Bite My Kitchen by Gordana

Sour Cherry & Filo Pastry Pie

25 minutes

easy

16 slices

Delicious and crunchy Sour Cherry & Filo Pastry Pie. Inspired by the filo pies made in Serbia, this recipe really hits home for me. When the cherry season comes, and it’s time to pick all the cherries, one of the most popular recipes during this time is the cherry filo pastry pies. Made with thin, crisp filo dough, pitted cherries and sugar, this dessert is the easiest thing you can make on a whim. And while it is cherry season here in New Zealand, they do cost a small fortune. So, making this recipe with cherries from a tin or a glass jar is entirely possible and equally delicious. It is a recipe made with only 4 ingredients resulting in something so irresistibly delicious. Once you have a taste, you will get it and come to love this sweet, tangy, and delicious pastry.

Sour Cherry & Filo Pastry Pie

About this recipe

Sour Cherry strudels and filo pastries are popular in Serbia, you will find them in almost any bakery. I love these types of filo pastry pies because they are so light and crunchy when baked. In Serbia, it is common to make these pastries filled with apples, pumpkin, and cherries. It is also common to make them with a homemade filo pastry or a puff pastry, but a store-brought, thin filo pastry does the job just as well! Since the cherry season has come around in New Zealand, I felt inspired to show you how to make this recipe at home. However, I am using cherries from a glass jar for two reasons. One reason – even when in season, cherries are expensive in NZ. And the second reason, I wanted to show you that you can use cherries from a can or a glass jar, drain them, and make this dessert. So, no matter where you live, this recipe should be accessible and easy to make.  

The filo

Filo pastry can be a little intimating for some people. In the past, it has been intimidating for me, especially when making baklava, so I get it! But, once you get comfortable with it, it really is not that bad. If you have experience with filo pastry, then I am sure you will have no problems with this recipe. However, for those of you who could use an extra tip or two, I will note some of those down below: 

Place the filo sheets, open and flat, on a clean surface or a large chopping board.

Cover the filo sheets with a clean, wet towel immediately. Filo pastry can dry up very quickly when exposed to the air. Each time you take one sheet, immediately cover the rest with the towel again.

This recipe requires 5 sheets of filo pastry per roll. Make sure you brush every single sheet with melted butter. This is also important. 

The cherries

If you have fresh cherries that are easily accessible and affordable, then use them! You will have to remove the pips first. However, if cherries are not in season for you, then you can find pitted cherries either canned or in a glass jar in most supermarkets. Cherries in a glass jar are more common here, so this recipe is made using cherries from a glass jar. You will have to drain the cherries from any liquid prior to using them. The liquid is not favorable as it will completely drown the phyllo pastry – making it soggy.

Making this recipe

This recipe for the Sour Cherry & Filo Pastry Pie makes 4 filo rolls, with each roll cut into 4 slices, resulting in 16 delicious slices. You will need to prepare the filo dough, melt some butter, drain the cherries, and mix them with sugar prior to assembling the cherry pie pastries.

Once you are ready, take 5 phyllo rolls, one by one, lightly brushing each sheet with some melted butter. Once you have all 5 sheets layered, spread a quarter of the cherry and sugar filling in the middle area of the pastry sheet. You will need to leave 5cm space across all edges of the pastry. Fold the pastry to enclose the filling, fold the edges and place on the baking tray. When rolling, avoid rolling into a rounded log, but a flat log. Repeat this process 3 more times until you have 4 pastries. 

Prior to baking, gently brush each pastry with some melted butter and bake in the oven at 180˚C for 30 minutes or until golden brown. The baking time can depend on your oven. Once baked, remove from the oven, and allow to slightly cool. Cut each filo roll into four equal pieces, dust with some powdered sugar and serve warm. Serve with a cup of coffee, warm tea, or an ice-cold drink. 

Looking for more?

If you are looking for more ideas, try one of the recipes below:

Hazelnut Cookies with White Chocolate

Walnut Meringue Crescents / Orasnice

Sweet Rhubarb Rolls

I hope you enjoy this easy recipe for Sour Cherry & Filo Pastry Pie. The pastries are sweet, slightly tangy with a nice crunch from the filo pastry. The recipe does not take that long to prepare, in an hour, you can have this recipe served. Leave a comment and let me know how this recipe turns out for you. If you get a moment, please leave this recipe a rating. If you have any questions, you can also reach me over on Instagram.

Reviews

Ingredients:

Adjust Servings
120g melted butter (for brushing)
20sheets filo pastry
250g granulated sugar
700g pitted, sour cherries

Directions

1.
Preparing the pastries
Preheat the oven to 180˚C and line two baking trays with baking paper. Place the filo sheets on a work surface with the long edge facing you and cover them with a clean, wet towel. In a large bowel, combine the cherries and sugar. Mix until the sugar has combined. In a separate small bowl, melt the butter.
Take one phyllo sheet and lightly brush with melted butter. Repeat until you have 5 sheets stacked. Spread ¼ of the cherries over the stacked filo across the middle, making sure that about 5cm space is left across all edges. Roll the filo to enclose the filling, folding the edges and place on the baking tray. Repeat the process 3 more times with the remaining ingredients.
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2.
Bake
Gently brush the top of each roll with melted butter. Bake for 30 minutes or until the top is golden brown. Remove from the oven and allow to cool.
Cut each filo roll into four equal pieces. Dust with icing sugar and serve warm. The cherry pie is best eaten warm, but it can also be eaten when completely cooled.
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