Cherry Spiral Puff Pastry Pie
From affordable ingredients, with a filling you can swap! Cherry “Snail” pie is made in a hurry because we use ready-made puff pastry. It’s a French-style dessert - crispy and delicious, like the kind served in Paris cafés!
Updated : 24 February, 2026
Easy
About 20 min.
Ingredients
500 grams
Puff pastry
20 grams
Almond flakes
Filling
300 grams
Sour Cherry
50 grams
Sugar
30 grams
Starch
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make the “Snail” pie? Prepare the necessary ingredients. It’s best to use yeast-free puff pastry. Yeasted puff pastry makes the dough heavier, and we want a light, flaky layered texture.
Step 2
Wash the cherries, pat dry, and remove the pits. Drain the released juice; better yet, spread the prepared cherries on a paper towel to absorb excess moisture. If the cherries are frozen, thaw them first and also drain the juice. The finished weight after prep should be 300 g, so buy a little extra.
Step 3
Thaw the puff pastry. I usually use pastry sheets, but for this recipe it’s better to use pastry rolled into a log, because we need to cut it into long strips - and the roll has the right length. Lightly roll out the pastry on a floured surface into an even rectangle. Roll in one direction only, top to bottom, to increase the width of the sheet.
Step 4
Cut the pastry into equal strips about 2 inches (5 cm) wide. You can use a knife or a pizza wheel. Using a sieve, evenly dust the pastry with starch. This helps keep the cherry juice from leaking out during baking.
Step 5
Arrange the cherries in a line on the strips. Evenly sprinkle the berries with sugar.
Step 6
How to shape the spiral pie? Bring the edges of the pastry together and pinch to form long “sausages” of pastry with berries inside. At first I tried pinching the edges, but sugar prevents them from sticking well. So I started wrapping the berries in the pastry.
Step 7
Place the filled “sausages” seam-side down into a round baking pan lined with parchment paper (10 in / 26 cm). Join the ends together so berry juice won’t leak through the seams between pieces. I had some pastry left, so I rolled small balls to decorate the pie. If you have leftover cherries, you can make similar balls with a cherry inside.
Step 8
Sprinkle the spiral with almond flakes if you like - this is optional. You can leave it plain. Bake in a preheated 350°F (180°C) oven for about 40 minutes.
Step 9
Remove the baked spiral from the pan, transfer to a serving plate, let cool slightly, and dust with powdered sugar if desired. Cut into portions and serve - optionally with a scoop of vanilla ice cream, which pairs perfectly. Enjoy!
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