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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.

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Cooking Method:
Courses:
Difficulty: Intermediate
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
  • 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
  1. 1
    Preheat the oven to 200°C (fan 180°C).
  2. 2
    In a large bowl, whisk the eggs and sugar until combined.
  3. 3
    Add in the oil, yogurt, vanilla, lemon zest, and rakija (if using), and mix gently until combined.
  4. 4
    Add the semolina and baking powder and stir until just incorporated. Do not overmix.
  5. 5
    Prepare your filo pastry on a clean surface. If using thick-style filo, use 3 sheets per roll; if thin, use 4.
  6. 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. 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. 8
    Fold in the sides and roll the pastry loosely but firmly, allowing room for the filling to expand.
  9. 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. 10
    Use any remaining filling mixture to glaze the top of each pita. Brush with a bit more oil if needed.
  11. 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
Read it online: https://snezanacooks.com/recipe/sour-cherry-pita/
Snezana
Food and Lifestyle Blogger

Hi, I'm Snezana, a food blogger and recipe developer. I live in Australia with my family. Loves traveling, sharing new recipes, and spending time with my family.