Johannisbeeren (red currant) Pastries

Another baking-related post, because I had the time on the weekend to do some more cooking while my wife was out of town.

In my last post, blueberries were on sale. This time, Johannisbeeren were on sale, so I wanted to take advantage of the fresh fruit. Johannisbeeren are unfamiliar to me, being an Eastern US native, but I find them incredibly delicious. They are tart like a cranberry, but have a great “berry flavor” when sweetened that I find hard to resist. There are lots of Johannisbeeren pastries and tarts available here in Hesse, Germany, but this was my first opportunity to work with the fresh fruit. And without further ado, here’s a video demonstrating how I made puff pastries with fresh Johannisbeeren, with CC-licensed music by Jill Zimmerman.

Here is the recipe for the Johannisbeeren compote that I made in the video (I would recommend increasing the sugar content because the compote turned out more tart than I preferred):


  • 500g fresh Johannisbeeren (red currants)
  • 3 tablespoons water
  • 1/2 cup (125g) sugar
  • 2 teaspoons lemon juice

Combine approx 1 cup the Johannisbeeren, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the Johannisbeeren and cook for 10 minutes more, stirring frequently.

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