Cherry Filling

Prep Time: less than a minute

Servings: 50

Uploaded by:
   Warren Prince

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4poundsCherries frozen
40gramLemon Juice
200gramSugarplus more to taste
45gramCorn Starchsieved to prevent lumps
1/2teaspoonAlmond Extract
1/2teaspoonVanilla Extract



Mix the water, lemon juice, corn starch, and sugar in a 5 qt. pot until corn starch is dissolved (don't worry about the sugar).


Add cherries and bring to a boil over medium heat stirring frequently. Reduce heat and simmer for 10 minutes, still stirring frequently.


Remove from heat and stir in the extracts.

2 comments: (You must be logged in to leave a comment.)
Warren said,
over 3 years ago
Cherry Filling

For Purim, 2019, cherries made their maiden voyage. I stuck to the adjusted 45 grams of corn starch which seemed perfect. This really turned out well, maybe my favorite, even over the poppy seed. Only think is this makes a LOT of filling. I had about 3 pints left over. It works well as a jelly/preserve on toast :)

Warren said,
almost 4 years ago
Cherry Filling

Original recipe called for 60 grams corn starch but when cooled, cherries were almost jello like. I reduced the amount in the current recipe

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170gramButter softened
4gramVanilla Extract
344gramsFlour, All Purpose
1 1/2gramSalt, Morton Kosher


This is a triple batch

Cream the Butter and sugar, scraping down sides as necessary.

This is a triple batch

Add egg to running mixer. Scrape down sides as needed. Beat until smooth. Add vanilla.

This is a triple batch

Sift the flour and salt together. Add to creamed butter a portion at a time.

This is a triple batch

Mix until a smooth ball forms.


Flatten dough to about 1 inch thick. Wrap in parchment paper and chill for about 1 hour. Chilling makes the dough easier to work with.


Roll out dough, between 2 pieces of parchment to about 1/4 inch thick.


Cut into 3 inch circles. Fill with about 2 tsp. of filling. Crimp 3 corners to make traditional hamantaschen shape (like a triangle). Place on parchment lined cookie sheet spacing about 2 inches apart to allow for spread.


Chill shaped, filled cookie in refrigerator for about an hour or until well chilled. This is to limit the "melt" of the cookie part when put into the oven.


Preheat oven to 375. Temperature is a little higher to set the crust before the cookie melts and loses shape.


Verify that your corner crimps are good and bake until golden. Times will vary with ovens and temperature. Check after 10 minutes.


Bake until golden on bottom and corners. Times will vary based on how cold the dough is and oven temperature. Start checking after 10 minutes.