This dessert isn’t technically a pie. It’s a cross between a berry pie and a cobbler. It has pie filling, but there is no bottom crust. I put a simple filling – in this case, cranberry and cherry – into a deep dish and top with buttery, flaky puff pastry!

Ingredients

Because my recipe is so simple, you’ll only need basic pantry staples plus frozen cherries, frozen cranberries, an orange, and store-bought puff pastry.

Eat this pastry warm right out of the oven as a special fall brunch or snack on it all day long like I do!

Ingredients

There’s no skimping on the ingredients in this recipe. I pack the strudel with so much filling that it’s almost bursting!

You can also use chocolate puff pastry to make a Puff Pastry Berry Pie or hand pies with puff pastry instead of pie crust!

I have loved making puff pastry since I first studied it in pastry school, and when I was developing recipes for my new cookbook, The Fearless Baker, I knew I had to have a few killer puff pastry hits!

I made these single-serving mini Danishes with a cranberry cheese filling. I got a bit carried away with the filling quantity; like a kid with a bowl full of Halloween candy and a tummy already aching, I couldn’t help myself. I kept over-stuffing because I wanted to eat all of that filling!