No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Cherry Tuiles

Tuile, which is French for "tile," is a thin, crisp cookie that's placed around a curved object while still warm to give it the shape of a roof tile.

  • Yield: Makes about 4 dozen
Cherry Tuiles

Source: Holiday Cookies 2005, December 2004


  • 1/2 cup dried sour cherries
  • 1/2 cup warm water
  • 2/3 cup firmly packed light-brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup corn syrup
  • 1 pinch of salt
  • 2/3 cup cake flour (not self-rising), sifted


  1. Place cherries in a small bowl, and add enough warm water to cover. Let stand until softened, about 20 minutes. Drain well, coarsely chop, and set aside.

  2. In a medium saucepan, combine the sugar, butter, corn syrup, and salt. Place over medium heat, and cook, stirring, until sugar is dissolved and butter is melted, about 5 minutes. Whisk in the flour. Fold in the cherries. Transfer to a small bowl, cover with plastic wrap, and refrigerate until firm, about 1 hour.

  3. Preheat oven to 375 degrees. Line baking sheets with Silpats (French nonstick baking mats); set aside.

  4. Remove dough from refrigerator. Roll into 3/4-inch balls, and place on prepared baking sheets about 2 inches apart. Press down lightly with palm of hand to flatten slightly.

  5. Bake, one baking sheet at a time, until golden brown, 7 to 9 minutes. Remove from oven, and let cool for about 10 seconds. Use a small offset spatula to remove one cookie from baking sheet. Wrap around a cannoli mold or the handle of a wooden spoon, to create a tube. Repeat with remaining cookies. The cookies need to be warm to shape; if they get cold, return them to the oven briefly until they are pliable.

Reviews (3)

  • sandrapiluso 27 Jul, 2011

    Sweet, the sour cherries give it a different twist.
    I found it hard to curl, other than that these were great.

  • sandrapiluso 9 Jun, 2011

    I loved this recipe. I liked how the sour cherries mixed in with the very sweet dough. My only problem is I could not figure out how to mold them correctly. Therefore, mine were left flat. They didn't last long. Great with ice-cream.

  • solberhl 8 Jun, 2009

    mine turned out runny, or else burnt tasting. No happy mediums for me.

Related Topics