Blueberry Cherry Pandowdy

Recipes by Chef Steph

Chef Steph

You’ll be starstruck by this fancy-looking, but remarkably easy-to-make, berry dessert.


Blueberry Cherry Pandowdy
  • 2 - sheets frozen puff pastry, thawed
  • 5 cups - fresh or frozen blueberries
  • 2 cups - fresh or frozen sweet cherries, pitted
  • 1 1/2-2 tablespoons - cornstarch
  • 1/3 cup - honey
  • 1/4 cup - Cody Road Bourbon
  • 2 teaspoons - vanilla extract
  • - zest of 1 lemon
  • 1-2 teaspoons - fresh thyme leaves
  • 1/2 teaspoon - kosher salt
  • 1 - large egg, beaten
  • - Coarse sugar, for topping (optional)
  • 1/2 cup - heavy cream
Prep time
15 minutes
Cook Time
40  minutes
5 to 10


  1. Preheat the oven to 400 degrees F.
  2. On a lightly floured surface, roll the pastry sheets out. Cut out as many stars as you can and arrange on a parchment-lined baking sheet. Chill in the freezer while you prepare the filling. Alternately, you can cut the pastry into larger squares or another desired shape.
  3. In a 10-11 inch cast iron skillet or large pie plate, combine the blueberries, cherries, and cornstarch, toss to evenly coat. Add the honey, bourbon, vanilla, lemon zest, thyme (if desired), and salt.
  4. Brush the egg over the stars. Arrange the stars evenly over top of the filling, leaving some gaps between the stars (see above photo). Brush again with egg and sprinkle with coarse sugar.
  5. Place the skillet on a baking sheet and bake for 20 minutes, then reduce the oven temp to 350. Continue baking for another 20 minutes, or until the sauce is bubbling up through the cracks of the pastry. If needed cover the top with foil to prevent burning.
  6. Spoon the heavy cream over top and then return to the oven for another 10 minutes to "set" the cream. The pastry will turn a dark golden brown.
  7. Using a spoon, press the pastry down into the warm juices, but don’t submerge. Serve warm with ice cream.

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