Helena Wiebe's Tjoasche Perieschkje (Cherry Perishky)

Tjoasche Perieschkje Cherry Perishky (cherry filled pockets)


3 cups flour

1 teaspoon baking powder

½ teaspoon salt

1 cup shortening

1 cup milk

4 cups pitted sour cherries, drained in a sieve or colander

1 ½ cups sugar

1/3 cup cornstarch (or flour)


Preheat oven: 375°F.

Spray with baking spray or grease with shortening a large rimmed cookie sheet.

Whisk together the dry ingredients: 3 cups flour, 1 teaspoon baking powder, ½ teaspoon salt.

Cut in shortening with a pastry blender until shortening is the size of peas. Add milk and mix with a fork to incorporate all moisture. Do not over mix.  Bring dough together on a clean surface and knead gently about 4 to 6 times. Place mixing bowl over the dough. Let dough rest while you prepare the filling. Dough may be covered with plastic wrap and placed in the fridge for up to 4 hours.

Mix together the 1 ½ cups sugar and 1/3 cup cornstarch in a separate container. Cherries should be well-drained. Set aside.

Roll out the dough thinly into a large rectangle. Cut the dough into 3 ½ inch squares. Place about 2 heaping teaspoons of cherries in the center. Top with a teaspoon of cornstarch and sugar mixture. Moisten the edges of the dough with a bit of water or milk. Bring diagonal corners of the dough together and press closed to form a square.

Bake in preheated oven for 15 – 20 minutes until dough is nicely browned. Immediately remove from baking sheets and place on cooling racks.

Note: You can use any fruit or precooked meat for the inside filling.  Many use fried farmer sausage (pigs in a pocket :-)

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