Cherry Crisscross
A sweet cherry-filled pastry topped with flaky dough strips, offering a delightful combination of tart cherries and buttery crust, perfect for dessert or teatime treats.
Ingredients
Instructions
- Mix together flour, sugar, margarine, baking powder, baking soda, and salt as for pie dough.
- Beat the eggs, vanilla, and milk. Add it to the dry ingredients. The mixture will be dry.
- Take 2/3 of the dough and press it onto a cookie sheet.
- Spread cherry pie filling over the dough.
- Roll out 1/3 of the dough.
- Cut the rolled-out dough into strips and place on top of the cherry filling in a crisscross pattern.
- Bake at 350°F for 30 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with unsalted butter. If you prefer a sweeter filling, add a tablespoon of sugar to the cherry pie filling. Ensure your dough remains cold for easier handling. Use a pastry cutter or your hands to mix the dough until crumbly. When cutting strips, use a sharp knife for clean edges.
Serving Suggestions
Serve the Cherry Crisscross warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. It pairs beautifully with Delicious Sugar Cookies for a delightful dessert spread. Consider serving it alongside a cup of coffee or tea for a comforting afternoon snack.
Storage & Reheating
Allow the Cherry Crisscross to cool completely before storing. Cover it tightly with plastic wrap or aluminum foil, or store it in an airtight container to maintain freshness. It can be kept at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat in a 350°F oven until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Crisscross contains roughly 375 calories, with 3g protein, 43g carbohydrates, and 16g fat. It is an excellent source of vitamin C (61% of the Daily Value) and dietary fiber (24% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1872mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cherries instead of canned pie filling?
Yes, you can use fresh cherries! Just make sure to pit and slice them, then sweeten them with sugar and a bit of cornstarch to thicken the filling. Adjust the sugar based on the sweetness of the cherries, and cook them slightly on the stove before spreading them over the dough.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Ensure that all other ingredients, like the baking powder, are also gluten-free. The texture may vary slightly, but it should still be delicious!
What can I substitute for margarine?
If you'd like to substitute margarine, unsalted butter is an excellent choice for a richer flavor. Coconut oil can also be used for a non-dairy option, but it may alter the texture slightly. Just ensure it's in a solid state when mixing with the dry ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).