Sour Cherry Phyllo Pie

Sour Cherry Phyllo Pie

There is something about a cherry pie. And where I come from, it’s a phyllo pie, and sour cherries are used. When picking time comes, and when they lay cozy in their crates, it’s time to pit them and prepare for the freezer. But each time, my family steals an amount to make a fresh sour cherry phyllo pie. To eat while rest from pitting cherries, with our fingers and clothes stained with the juices.

If you ask me the best sour cherries for the pie are those that are a bit sweeter, but still tangy as they should be. If you can’t find them, use any other sour cherries. Now I need some help with the translation. Those of you who know help :) The kind we use is called Marela and it’s a hybrid between cherry and sour cherry (С. avium х С. vulgaris). It might be amarelle cherry, but not sure.

Sour Cherry Phyllo Pie

Phyllo: 12 thin phyllo sheets, 4 Tbsp granulated sugar

Filling: 600 – 700 g pitted sour cherries, 2 bags vanillin sugar, 16 Tbsp granulated sugar

And: oil for the pan, powdered sugar for serving

Sour Cherry Phyllo Pie, preparation

Take 3 phyllo sheets, sprinkle each with 1/3 Tbsp sugar, and place them on top of one another.

Sour Cherry Phyllo Pie, preparation

Distribute evenly on top of a top phyllo layer 1/4 of the cherry amount so that they cover 2/3 of the area of a sheet.

Sour Cherry Phyllo Pie, preparation

Mix 4 Tbsp sugar and 1/2 bag of vanillin sugar and sprinkle it over the cherries.

Sour Cherry Phyllo Pie, preparation

Roll along the shorter side.

Sour Cherry Phyllo Pie, preparation

Repeat the steps for the remaining ingredients (3 more times), and place the rolls in an oiled baking pan (try to find a pan that has the length of a phyllo sheet length so it can fit fine). Brush top of the rolls with oil before you put it in the oven.

Sour Cherry Phyllo Pie, preparation

Bake in a preheated oven on 390°F/200°C for 35-40 minutes or until the pie is done. Top layer should brown nicely, as on the photo above. After it’s baked, take it out of from the oven, cover with damp kitchen cloth and leave for about 15 minutes. If you like your phyllo crunchy, don’t cover it then, covering makes it softer. I like it softer, but most of the cherry pie people like it crunchy :)

Serve dusted with powdered sugar.

Note: You can use this method to make phyllo pie with various fruits, although, personally, I find sour cherry pie the best. You can also use frozen sour cherries, but then make sure you let them drain well before you use them. If you make an apple phyllo pie, peel them and grate them and add some ground cinnamon and nutmeg to the sugar. When making this pie with other fruits, you might want to adjust the amount of sugar to your taste as sour cherries are more sour…

Published in Mezze magazine, June 2013 issue.

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  • Hilary August 1, 2013 2:57 am

    These look great! I tried phyllo hand pies on my blog but I used jams and then feta-olive for savoury ones. Your roll-ups look better than mine though, so I will have to write the roll-up version next time :)

  • Passionmeetscreativity August 1, 2013 10:07 pm

    When I saw the picture I was just craving PITA!!!! This makes me want even more turn back to Belgrade and eat as much pita as I can :)

    • Marija August 1, 2013 10:26 pm

      :) Yeah, pita is the best :)

  • Tamara June 25, 2014 10:36 pm

    Marele se u engleskom zovu morello cherry, sladje su od visanja i tamno crvene su, skoro crne. Moja baka ih je jos zvala i madzarke (sa dz). A visnje se zovu amarelle cherry, svetlije su od marela i kiselije. Ovde u Americi malo ko pravi razliku izmedju ove dve sorte i zovu ih ili sour cherry ili tart cherry. Nadam se da Vam je ovo pomoglo.

    • Marija June 25, 2014 10:46 pm

      Jeste :) Hvala puno Tamara!

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