Puff Pastry Cookies

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As mentioned before I am not much of a traditional baker but wanted some fresh 'out of the oven' cookies yesterday and since was already planning to make some puff pastry cherry tarts decided to use some of the cherries and cherry syrup from pie filling for these. It turns out that puff pasty dough makes for a nice light flakey cookie :-)

Next time I make them I plan to brush with maple syrup and top with blanched slivered almonds. The yield for this recipe will depend on the size of the cookie cutter you use but will have the minimum of one dozen cookies per pastry sheet.


  • 1 sheet frozen Pepperidge Farm Puff Pastry (from 17.3 oz package)
  • 1/4 cup cherry pie filling syrup
  • 1/4 cup roughly chopped pie filling cherries


Preheat oven to 400 degrees F and thaw pastry sheet at room temperature for 30 minutes.

Unfold pastry sheet on lightly floured surface, roll into a 14 x 10 inch rectangle, brush evenly with cherry syrup, cut out cookies with a cookie cutter (or you can cut into squares) and place on baking sheet.

Evenly sprinkle cookies with chopped cherries, bake until golden brown, about 8 to 10 minutes, remove from baking sheet and cool on wire rack.


By Deeli from Richland, WA

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