Sour Cherry Pita

This is one of my mom’s classics, Sour Cherry Pita, a recipe that’s always on repeat in our house. With store-bought pastry, it comes together in no time, yet it’s still a true showstopper. Sweet and tangy all at once, it’s absolutely delicious and a timeless tradition that never gets old.

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Sour Cherry Pita

Cooking Method: Baking Courses: Desert

Difficulty: Intermediate Prep Time 20 mins Cook Time 30 mins Total Time 50 mins

Cooking Temp: 200  C

Best Season: Suitable throughout the year

Description

Sour cherry pita is my go-to when guests come over. I always keep filo pastry in the fridge and a jar of sour cherries on hand, so in just 30 minutes it’s ready for the oven. Every time, it’s an absolute hit—especially served with cold ice cream. A true must in my house.

Ingredients

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• 1 jar of sour cherries, strained (reserve the juice)
• 1 packet thick-style filo pastry (or use 3–4 layers of thinner pastry per roll)
• 1 cup sugar
• 1 cup neutral oil (plus extra for brushing)
• 1 cup coarse semolina
• 1 cup plain yogurt
• 2 eggs
• 1 tsp baking powder
• 1 tsp vanilla extract (optional)
• ¹⁄₂ lemon zest (optional)
• 1 tbsp rakija or rum (optional, helps reduce oil absorption)
• Icing sugar, for dusting

Instructions

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1. Preheat the oven to 200°C (fan 180°C).
2. In a large bowl, whisk the eggs and sugar until combined.
3. Add in the oil, yogurt, vanilla, lemon zest, and rakija (if using), and mix gently until combined.
4. Add the semolina and baking powder and stir until just incorporated. Do not overmix.
5. Prepare your filo pastry on a clean surface. If using thick-style filo, use 3 sheets per roll; if thin, use 4.
6. Layer the first sheet of filo on your bench. Brush lightly with oil, then spread 3–4 tablespoons of the mixture evenly over the sheet.
7. Place the second and third layers on top, repeating the oil and mixture. On the final layer, add one more layer of the filling, then line the sour cherries in a row along the bottom edge.
8. Fold in the sides and roll the pastry loosely but firmly, allowing room for the filling to expand.
9. Repeat until all the mixture and cherries are used. Line a baking tray with baking paper and arrange the rolls with a bit of space between them.
10. Use any remaining filling mixture to glaze the top of each pita. Brush with a bit more oil if needed.
11. Bake for 30–35 minutes, or until golden and crisp. Cover with foil partway if browning too quickly.

Keywords: Pita, quick and easy, traditional, Sour Cherry pita