Rating: 4.77 stars
13 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Why am I calling this a cherry folditup, and not a cherry galette, its correct culinary name? Because one sounds like something that's easy to make, and one doesn't.

Recipe Summary test

prep:
15 mins
cook:
35 mins
additional:
2 hrs
total:
2 hrs 50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together flour, sugar, and salt in a bowl. Cut in cold butter with a pastry blender until the mixture resembles coarse crumbs. Make a well in the flour mixture and pour in water and vodka, if using. Toss with a fork until flour mixture is moistened, then use your hands to bring dough together into a ball. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours.

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  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

  • Roll dough into a large disk about 13 inches wide and 1/8-inch thick. Transfer dough to the prepared baking sheet.

  • Pour cherry filling into the middle of the dough, leaving a 3-inch border. Fold the outside edge of the dough over the fruit, making occasional pleats.

  • Brush milk over dough; generously sprinkle with sugar. Bake in the preheated oven until crust is golden and the fruit is bubbling, 35 minutes.

Nutrition Facts

274 calories; protein 4.2g; carbohydrates 38g; fat 12.1g; cholesterol 30.5mg; sodium 205.2mg. Full Nutrition
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Reviews (17)

Most helpful positive review

Rating: 5 stars
09/12/2012
This recipe was delicious! Instead of cherry pie filling - I used fresh picked cherries (pitted), tossed with cinnamon, corn starch, and sugar. For dough, I didn't have white whole wheat flout, so I used all purpose. With intentions to share with the girls at work, my husband and I gobbled all of it that night! Thank you Chef John for such a great recipe! Read More
(19)
13 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/11/2012
This recipe was delicious! Instead of cherry pie filling - I used fresh picked cherries (pitted), tossed with cinnamon, corn starch, and sugar. For dough, I didn't have white whole wheat flout, so I used all purpose. With intentions to share with the girls at work, my husband and I gobbled all of it that night! Thank you Chef John for such a great recipe! Read More
(19)
Rating: 5 stars
12/25/2012
Made this recipe as instructed and it was easy and delicious. Needed a quick dessert for Christmas Day so made again using what ingredients I had on hand. Frozen pie crust dough and canned blueberry pie filling. Did not have course sugar, so sprinkled the top with colored red sugar for Christmas. Was light, tasty, and not too sweet. Be careful as most canned pie filing contains High Fructose Corn Syrup. ShurFine brand does not contain High Fructose Corn Syrup. Read More
(9)
Rating: 5 stars
11/22/2012
This was a great recipe to make using leftover pie crust. I needed a recipe that only used one can of pie filling since I forgot to by enough for a traditional pie. It was a hit and a nice change too. Read More
(4)
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Rating: 5 stars
07/08/2015
Tasty simple dessert that comes out cute as a button! Yes you can use all purpose flour in place of the wheat flour. I wanted to use fresh cherries so I followed another users suggestion and mixed fresh pitted cherries with about a tablespoon of sugar and half tbs of cornstarch and a dash of cinnamon. Let it sit and get all syrupy before assembling. Yum! Read More
(2)
Rating: 5 stars
12/31/2016
Delicious!! I was pressed for time so I didn't chill the dough at all. Also instead of ice cold orange vodka I used a tiny bit of orange extract and plain vodka to equal 1 T. For the filling I used a little more than one cup. Easy fast delicious beautiful. Read More
(1)
Rating: 4 stars
11/30/2020
Delicious and simple. Used my regular pie crust recipe. Read More
(1)
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Rating: 5 stars
07/11/2017
I made cupcake tarts with fresh cherries. First I made a slurry by adding sugar cornstarch and cinnamon to the cherries. Read More
Rating: 4 stars
06/24/2020
This is good but the crust is more like a short cake than I expected. I think you could do the same thing with pie crust . Keys to success - don’t put in too much filling , make sure pulling is room temp (not hot which makes the crust start to soften. I had to add extra tablespoons of water to get this to form a ball. Mine result was ugly but I blame my artistic talent Read More
Rating: 4 stars
04/13/2020
I used a whole can of cherry pie filling and it was good but there was not enough crust for all the filling. I should have followed the recipe and used just 1 cup. Read More