Cherry Thyme Puff Pastry Recipe – Easy Indian Fusion Pastry

Last Updated on 2 months by Neha Deshmukh

Cherry Thyme Puff Pastry Recipe – Easy Indian Fusion Pastry

Hey everyone! I’m so excited to share this recipe with you. It’s a little bit unexpected, a little bit fancy, and totally delicious. I first stumbled upon the idea of pairing cherries with thyme a few years ago, and honestly, it’s a match made in heaven. This Cherry Thyme Puff Pastry is the perfect treat for a special occasion, or just a cozy weekend baking session. It’s easier than it looks, I promise!

Why You’ll Love This Recipe

This isn’t your average cherry pie. The fresh thyme adds a lovely herbaceous note that cuts through the sweetness of the cherries, creating a really balanced flavour. Plus, puff pastry is surprisingly easy to work with, and the result is always impressive. It’s a beautiful fusion of flavours – a little bit Western, a little bit Indian, and a whole lot of yummy!

Ingredients

Here’s what you’ll need to make these delightful pastries:

• 1 sheet puff pastry (about 300-400g)
• Flour, for dusting (about ½ cup)
• 2 cups cherries (fresh or frozen – see FAQs!)
• 2 tablespoons granulated sugar (or caster sugar)
• Juice of 1 lemon
• 4-5 sprigs fresh thyme
• 1 egg
• 2 tablespoons coarse sugar (for sprinkling)

Ingredient Notes

Let’s talk ingredients for a sec! Finding good puff pastry in India is getting easier and easier. Most larger supermarkets now stock it in the refrigerated section. If you can’t find it, you can sometimes find pre-made pastry sheets at good bakeries.

I prefer using granulated sugar here, but caster sugar works beautifully too – it dissolves a little easier. And don’t underestimate the power of fresh thyme! It really makes this recipe sing. You can find it at most well-stocked grocery stores, or even grow your own! It’s a lovely herb to have on hand for all sorts of cooking.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, let’s make the cherry filling. In a saucepan, combine the cherries and cook over medium heat, crushing them slightly with the back of a spoon until they start to soften.
2. Add the sugar and lemon juice. Simmer for about 15 minutes, stirring occasionally, until the mixture thickens into a lovely, jammy consistency.
3. Remove from the heat and stir in the thyme leaves. Let the filling cool completely – this is important, or it will melt the pastry!
4. Now for the pastry! Preheat your oven to 200°C (400°F). Lightly flour a clean surface.
5. Gently unfold the puff pastry sheet and roll it out slightly to even it out. Cut the pastry into your desired shapes – squares, rectangles, triangles… get creative!
6. Place a spoonful of the cooled cherry filling onto one half of each pastry shape, leaving a little border around the edges.
7. Moisten the edges of the pastry with a little water. Fold the pastry over to form a triangle or rectangle, and seal the edges tightly with a fork. This prevents the filling from escaping!
8. In a small bowl, whisk the egg with a tablespoon of water to make an egg wash. Brush the tops of the pastries with the egg wash.
9. Sprinkle generously with coarse sugar. This adds a lovely crunch and sparkle.
10. Bake for 15-20 minutes, or until the pastry is golden brown and puffed up.
11. Let the pastries cool slightly on a wire rack before serving.

Expert Tips

• Don’t overwork the puff pastry! The more you handle it, the less flaky it will be.
• Make sure the cherry filling is completely cool before adding it to the pastry.
• Sealing the edges of the pastry well is key to preventing leaks.
• For a beautiful golden colour, don’t skip the egg wash!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Option: Simply use a vegan-friendly puff pastry. There are some great options available now!
• Gluten-Free Option: Use a gluten-free puff pastry. Just be aware that gluten-free pastry can be a little more delicate to work with.
• Spice Level: My friend Priya loves adding a tiny pinch of cardamom to the cherry filling for a warm, fragrant twist. It’s delicious!
• Festival Adaptations: These are perfect for Christmas or New Year’s. They look so festive and are always a hit with the family.

Serving Suggestions

These pastries are lovely on their own with a cup of chai. But if you’re feeling extra indulgent, a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream is amazing.

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. They might lose a little of their crispness, but they’ll still be delicious!

FAQs

Is this recipe suitable for beginners?

Absolutely! It’s a really straightforward recipe, even if you’re not a confident baker. Just take your time and follow the instructions.

Can I use frozen cherries?

Yes, you can! Just make sure to thaw them completely and drain off any excess liquid before using.

What is the best way to prevent the pastry from becoming soggy?

Sealing the edges of the pastry well and not overfilling them are the key. Also, make sure the cherry filling isn’t too watery.

Can I make the cherry filling ahead of time?

Yes, you can! You can make the filling up to 2 days in advance and store it in the refrigerator. Just let it cool completely before using.

What other herbs can I use instead of thyme?

Rosemary or even a little bit of basil would also be lovely with cherries. Feel free to experiment!