Cherry Pastry Cake

This cherry pastry cake recipe is pastry filled with cherries, with a homemade cream.

cherry pastry cake

This cake is also called дрова под снегом if I am not mistaken. This cake is absolutely fantastic. I love just about anything with pasty sheets. Here the combination of the pastry sheets, the cherries and cream just makes the cake addictive and hard to stop yourself. It’s also a great bonus that there is no need to make the pastry sheets (well that is unless you would like to)… Store purchased will work amazing. 🙂 This cake takes some time but it will be totally worth it!

If you enjoy recipes with pastry sheets, try the Pastry Triangles recipe.

Ingredients:

3 Puff Pastry sheets

2 (21 oz) cans cherries

Cream

2 (7 oz) marshmallow puff

2 Tbsp butter, room temp

1/3 cup condensed milk (*see note)

8 oz cream cheese, room temp

8 oz cool whip, thawed

Chocolate shavings for décor

Serves: 10-14

Directions:

Cover baking sheets with parchments paper. Preheat oven to 365°F.

Completely thaw the pastry sheets. (I usually get two out then get the third out a little later and use it last so it doesn’t stick.) Lightly flour your surface and roll out the sheet to about 11”x13”.

Cut pastry sheet into four even strips. Use about 2/3 of the can of cherries on each sheet. Try to add very little of the syrup from the can. If you add too much, it will be hard to close the seams and the syrup will come out during baking.

Place the cherries in the middle of the strips. With your fingertips press down around the edges of the strips. Then bring the edges together (either with your fingertips or fork) and close tightly. Gently transfer onto baking sheet.

cherry pastry cake

Bake 25-35 minutes until sheets are very golden in color. DO NOT open oven during baking or else sheets with flatten and will not be fluffy. Some of the strips might open and cream or cherries come out. THAT’S FINE. When you remove the strips from baking if anything oozes out during baking tuck it back in with a spoon. Let cool completely before assembling.

Cream:

In the meantime, prepare the cream. In a bowl add the marshmallow puff, butter, condensed milk and cream cheese. Mix. Turn speed to low and mix in the cool whip.

Add some cream to the bottom of the platter. Place five strips close together and generously add cream (do not add cream to the edges, that will be done last).

cherry pastry cake

Add four more strips and add more cream. Add the remaining 3 strips and more cream. Even out the edges by cutting off anything sticking out. Cover edges with cream as well.

cherry pastry cake

Decorate with shaved chocolate or whatever decor you choose.

cherry pastry cake

Note* If you do not have an open condensed milk or don’t want to open one just for this cake, just add a few tablespoons of powdered sugar instead.

Cherry Pastry Cake

Pastry cake with cherries, and a soft cream, topped with chocolate shavings. 
Prep Time35 mins
Cook Time30 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: cherry pastry cake
Servings: 14 servings
Calories: 410

Ingredients

Cake-

  • 3 Puff Pastry sheets
  • 2 cans cherries 21 oz

Cream-

  • 2 marshmallow puff 7 oz
  • 2 Tbsp butter room temp
  • 1/3 cup condensed milk *see note
  • 8 oz cream cheese room temp
  • 8 oz cool whip thawed
  • Chocolate shavings for décor

Instructions

  • Cover baking sheet with parchments paper. Preheat oven to 365°F.
  • Completely thaw the pastry sheets. (I usually get two out then get the third out a little later and use it last so it doesn’t stick.) Lightly flour your surface and roll out the sheet to about 11”x13”.
  • Cut pastry sheet into four even strips. Use about 2/3 of the can of cherries on each sheet. Try to add very little of the syrup from the can. If you add too much, it will be hard to close the seams and the syrup will come out during baking.
  • Place the cherries in the middle of the strips. With your fingertips press down around the edges of the strips. Then bring the edges together and either with your fingertips or fork close tightly. Gently transfer onto baking sheet.
  • Bake 25-35 minutes, until sheets are very golden in color. DO NOT open oven during baking or else sheets with flatten and will not be fluffy. Some of the strips might open and cream or cherries come out. THAT’S FINE. When you remove the strips from baking, if anything oozes out during baking tuck it back in with a spoon.
  • Let cool completely before assembling.
  • In the meantime, prepare the cream. In a bowl add the marshmallow puff, butter, condensed milk and cream cheese. Mix.
  • Turn speed to low and mix in the cool whip.
  • Add some cream to the bottom of the platter. Place 5 strips close together and generously add cream (do not add cream to the edges, that will be done last).
  • Add four more strips and add more cream.
  • Add the remaining 3 strips and more cream. Even out the edges by cutting off anything sticking out. Cover edges with cream as well.
  • Decorate with shaved chocolate or whatever decor you choose.
  • Note* If you do not have an open condensed milk or don’t want to open one just for this cake because you will not use it you can just add a few tablespoons of powdered sugar instead.
Nutrition Facts
Cherry Pastry Cake
Amount Per Serving
Calories 410 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 10g63%
Cholesterol 27mg9%
Sodium 218mg9%
Potassium 101mg3%
Carbohydrates 33g11%
Fiber 0g0%
Sugar 8g9%
Protein 5g10%
Vitamin A 315IU6%
Vitamin C 0.2mg0%
Calcium 59mg6%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Cherry Pastry Cake
Amount Per Serving
Calories 410 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 10g63%
Cholesterol 27mg9%
Sodium 218mg9%
Potassium 101mg3%
Carbohydrates 33g11%
Fiber 0g0%
Sugar 8g9%
Protein 5g10%
Vitamin A 315IU6%
Vitamin C 0.2mg0%
Calcium 59mg6%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

 

Cherry Pastry Cake. ValentinasCorner.com

Valentina's Corner

Show 4 Comments
  • irine 11/23/2014, 7:17 am Link

    The cream in this cake sounds amazing, never thought of using marshmallow puff before! Would you recomend using this cream-recipe in any other sweets/desserts? (Whats on my mind is cream horns actually)☺

    • admin 11/24/2014, 8:04 am Link

      Irine,
      It is a really yummy cream. I liked it so much that there is a no bake dessert using in ;0). Check it out it’s called No Bake Goodness. The cream be used for other recipes. It’s my Favorite with this cake though. They flavors are spectacular together..

  • oksana 03/05/2014, 11:06 pm Link

    Made this cake. came our really good. My guests loved it. Thanks for your great recipes Valya.

    • admin 03/06/2014, 9:21 am Link

      Oksanochka,
      Well thank you so much for the lovely comment. I really appreciate it;).