Cherry Jubilee Recipe

Prepare cherries

If using fresh cherries, pit them and halve if large. If using frozen cherries, thaw in a bowl and drain any excess liquid; reserve juices.

Combine cherries, granulated sugar, brown sugar, cornstarch, lemon juice, and a pinch of salt in a small saucepan. Stir to coat the cherries and dissolve the cornstarch as much as possible.

Cook over medium heat, stirring frequently, until the mixture begins to bubble and thicken, about 4–6 minutes. Continue to simmer gently for 1–2 minutes after bubbling so the cornstarch fully activates and the filling becomes glossy.

Remove from heat and stir in the butter and vanilla extract until melted and incorporated. Taste and adjust sweetness or lemon if needed. Let the filling cool to warm or room temperature (about 15–20 minutes).

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

If using croissant dough sheet: unroll or unfold the dough and cut into 8 equal rectangles (about 3 x 4 inches each). If using premade croissants, slice each croissant nearly in half (leave a hinge) to create a pocket for filling. If using croissant tubes (crescent roll dough), unroll and separate into triangles and shape into small pockets by pressing seams to seal on three sides, leaving one side open for filling.

Place portioned dough pieces on the prepared baking sheet. Spoon about 2 tablespoons of the cooled cherry filling onto the center of each rectangle or into each croissant pocket. Avoid overfilling to prevent leaking (adjust to dough size).

If working with rectangles, fold the dough over the filling to form a turnover or envelope: fold long side over to meet the opposite long side (or fold diagonally), pressing edges firmly. Use a fork to crimp the edges to seal. If using premade croissants, close the hinge gently and press to secure.

In a small bowl, whisk the egg with the milk to make an egg wash. Gently brush the top of each filled pastry with egg wash, taking care not to let wash drip into the seam. Sprinkle a little turbinado sugar on top for crunch and sheen.

Cut a small 1/4-inch vent in the top of each pastry if you made sealed turnovers to allow steam to escape.

Bake in the preheated oven until golden brown and puffed, about 14–18 minutes for smaller pastries or 18–22 minutes for larger croissant-style pockets. Rotate the baking sheet halfway through for even browning.

Remove from oven and let cool on the sheet for 5 minutes, then transfer to a wire rack to cool another 10 minutes. Dust with powdered sugar if using.

Serve each Cherry Jubilee warm or at room temperature. Top with a scoop of vanilla ice cream or a dollop of whipped cream and garnish with a maraschino or fresh cherry if desired.

Store leftovers in an airtight container at room temperature for up to 1 day or refrigerated for up to 2 days. Reheat in a 325°F (160°C) oven for 6–8 minutes to re-crisp before serving.