These Cherry and Pistachio Yogurt Puffs bring together flaky golden pastry, juicy cherries and a creamy pistachio yoghurt filling in a beautiful individual dessert. The decorative shape may look impressive, but it is surprisingly easy to create with a ready-rolled puff pastry sheet and a few simple cuts and folds. Each puff is finished with whole pistachio kernels for extra crunch, colour and rich nutty flavour. For more easy fruit-filled puff pastry ideas, you may also enjoy my Strawberry Nutella Puffs and Cottage Cheese Berry Tartlets.
If you love easy puff pastry recipes as much as I do, don’t forget to check out my cookbook, Everything Is Better With Puff Pastry, packed with 60 sweet and savoury puff pastry recipes designed to make homemade baking feel effortless and exciting. Inside, you’ll find recipes such as Strawberry Cream Cheese Shells, Nectarine Frangipane Tartlets, and Avocado Mousse and Salmon Tartare Vol-au-Vent, alongside so many other flaky, buttery creations. And if you’ve already ordered a copy, thank you so much for the support. It truly means the world to me.
Scroll down or tap the “Jump to Recipe” button for the complete printable recipe card with exact measurements and detailed instructions.
Simple Ingredients, Big Flavours
One of the best things about these Cherry and Pistachio Yogurt Puffs is that the ingredient list is short, but every component has a clear purpose. Like my Broccolini Tomato Puff Bites and Cheesy Pepper Olive Twists, this recipe uses a ready-rolled pastry sheet to create something polished and homemade without spending hours preparing dough.
- Ready-rolled puff pastry – The buttery, flaky base of the recipe. Keep it chilled until you are ready to cut and shape it, as cold pastry rises more evenly in the oven.
- Thick plain yoghurt – Creates a fresh, creamy filling that balances the richness of the pastry and pistachio cream. Greek-style yoghurt works particularly well because it is thick and less likely to spread.
- Pistachio cream – Adds sweetness, colour and a rich roasted-nut flavour to the yoghurt filling.
- Fresh cherries – Their juicy, slightly tart flavour cuts through the creamy filling and buttery pastry. Pitting them before assembly also allows each cherry to hold a pistachio kernel.
- Pistachio kernels – Provide a delicate crunch and make the finished pastries look especially beautiful.
- Egg yolk and milk – Combined to create an egg wash that helps the pastry develop a glossy, deeply golden finish.
- Icing sugar – A light dusting adds a simple bakery-style finish without making the pastries overly sweet.
The cherries are the star of the recipe, so choose fruit that is ripe, firm and full of flavour. I particularly love using Picota cherries, especially while they are in season here in the UK. These naturally stalkless Spanish cherries are usually available from around mid-to-late June until the end of July or beginning of August, although the exact dates can vary slightly depending on the harvest. Their firm texture, deep colour and naturally sweet flavour make them especially good for baking, as they hold their shape well and bring a beautiful burst of fruitiness to every puff.
How to Make Cherry and Pistachio Yogurt Puffs
For the complete printable recipe with exact measurements and oven temperature, scroll down to the recipe card.
Preparing the Filling
Preheat the oven and line a baking tray with baking parchment. Add the thick plain yoghurt and pistachio cream to a small bowl, then mix until smooth and evenly combined. Place the filling in the fridge while you prepare the pastry. Keeping it chilled helps it stay thick and makes the puffs easier to assemble.
Cutting the Puff Pastry
Unroll the puff pastry into a rectangle and cut it into six equal squares. Work with one pastry square at a time, placing it on a flat work surface.
Imagine a smaller square positioned just inside the edges of the pastry, with its sides running parallel to the outside edges. Instead of cutting around the entire smaller square, cut only at its four corners. At each corner, make two equal cuts following the sides of the imaginary inner square. Stop just before reaching the middle of each side so that the inner section remains connected to the outer pastry at four points.
Filling and Shaping the Puffs
Spoon a small amount of the chilled pistachio yoghurt mixture into the centre of the pastry. Avoid adding too much, as the filling may spread during baking. Place one pitted cherry on each of the four connected pastry sections surrounding the filling.
Bring the four outer corners of the pastry together in the middle and press them firmly to secure.
Place another pitted cherry on top of the joined corners to help hold the shape together. Insert one pistachio kernel into the centre of each pitted cherry, then repeat with the remaining pastry squares.
Adding the Egg Wash and Baking
Transfer the shaped puffs to the prepared baking tray, leaving some space between them so the pastry can expand. Whisk the egg yolk and milk together, then brush the mixture over the exposed pastry. Bake for approximately 15 minutes, or until the puffs are well risen and golden.
Cooling and Finishing
Remove the puffs from the oven and leave them to cool slightly on the tray. Finish with a light dusting of icing sugar, then serve slightly warm or at room temperature
Why We Love Cherry and Pistachio Yogurt Puffs
These Cherry and Pistachio Yogurt Puffs are the kind of recipe that looks far more complicated than it really is. The pastry bakes into light, flaky layers, while the cherries soften and become even juicier in the oven. The pistachio yoghurt filling adds a creamy, slightly tangy centre that balances the richness of the pastry without making the dessert feel too heavy. I also love the contrast between the soft fruit, smooth filling and crunchy pistachio kernels. Like my Easy Berry Puff Squares and Easy Fig Puffs with Goat Cheese, this recipe turns simple ingredients into a pastry that feels elegant enough for entertaining but easy enough to make at home.
Perfect for Summer and Special Occasions
These puffs are especially lovely during cherry season, when the fruit is at its sweetest and most flavourful. Their individual size makes them easy to serve at brunches, garden parties, afternoon tea, birthdays or relaxed summer gatherings, and their decorative shape means they already look beautiful without any complicated finishing touches. They are best served on the day they are baked, when the pastry is at its lightest and flakiest, but any leftovers can be stored in the fridge and gently reheated in the oven. For a varied sweet pastry spread, pair them with Date and Cardamom Swirl Buns and Balsamic Tomato and Feta Puffs.
Instagram Tutorial and More Puff Pastry Inspiration
Want to see how these puffs come together? Watch our quick video on Instagram, and don’t miss more of our other easy and delicious puff pastry recipes:
- Tomato & Stracciatella Upside-Down Tart
- Spinach and Feta Puff Pastry Rolls
- Chicken and Feta Puff Quiches
- Mini Cheeseburger Puff Pastry Bites
- Cheesy Pesto Braided Puffs
- Cheesy Beef Puffs
Happy baking,
Izabella
Description
These Cherry and Pistachio Yogurt Puffs are an easy puff pastry dessert filled with creamy pistachio yoghurt and juicy cherries. The yoghurt keeps the filling light, while the pistachio cream adds a rich, nutty flavour without making the pastries overly sweet. Each puff is shaped by hand and decorated with cherries and pistachio kernels, giving it an elegant bakery-style finish. The pastry bakes until golden and beautifully puffed around the creamy centre. They are simple enough for an afternoon treat but also look impressive served for brunch, parties or special occasions. Finish them with a light dusting of icing sugar and serve slightly warm or at room temperature.
Ingredients
Instructions
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Preheat the oven to 200°C/400°F fan and line a baking tray with baking parchment.
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Mix the yoghurt and pistachio cream in a small bowl until smooth, then refrigerate while you prepare the pastry.
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Unroll the puff pastry into a rectangle measuring approximately 24 × 36 cm (9½ × 14¼ inches). Cut it into 6 equal squares, each measuring approximately 12 × 12 cm (4¾ × 4¾ inches).
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Working with one pastry square at a time, place it on a flat work surface. Imagine a smaller square positioned approximately 1 cm (½ inch) inside the pastry square, with its sides running parallel to the outer edges. At each corner, cut along the two sides of this imaginary inner square, starting from the corner and cutting towards the middle of each side. Stop just before reaching the centre of the side so that the inner section remains connected to the outer pastry at the midpoint of all four sides.
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Spoon a little of the pistachio yoghurt mixture into the centre. Place one pitted cherry on each of the four connected sections surrounding the filling.
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Lift the four outer corners of the pastry and bring them together in the centre. Press them firmly to secure, then place another pitted cherry on top to help hold the corners together. Insert one pistachio kernel into the centre of each cherry. Repeat with the remaining pastry squares.
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Transfer the shaped puffs to the prepared baking tray. Whisk the egg yolk and milk together in a small bowl, then brush the mixture over the exposed pastry.
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Bake for approximately 15 minutes, or until the pastry is puffed and golden. Remove from the oven and leave to cool slightly before dusting with icing sugar. Enjoy!
Nutrition Facts
Servings: 6 ServingCalories:384.56kcalTotal Fat:25.3gCholesterol:29.48mgSodium:151.62mgPotassium:195.02mgTotal Carbohydrate:34.17gDietary Fiber: 2.07gSugars: 6.99gProtein:6.33gVitamin A: 26.59IUVitamin C: 3.2mgCalcium: 42.12mgIron: 1.8mgVitamin D: 0.21IUVitamin E: 0.52IUVitamin K: 10.13mcgVitamin B6: 0.1mgVitamin B12: 0.12mcgPhosphorus: 87.21mgMagnesium: 20.22mgZinc: 0.56mg
Note
- Use a thick plain yoghurt, such as Greek-style yoghurt, to prevent the filling from becoming too runny.
- Keep the puff pastry chilled while shaping the puffs. If it becomes too soft, place it in the fridge for 10 minutes before continuing.
- Make sure the cherries are well drained and patted dry after pitting, as excess juice can make the pastry soggy.
- Press the four pastry corners together firmly in the centre and secure them with a cherry to help the puffs hold their shape during baking.
- For the best texture, serve the puffs on the day they are baked. Store any leftovers in an airtight container in the fridge for up to 2 days and reheat briefly in the oven before serving.
