This study explored the potential of Jamaican cherry (Muntingia calabura) as an innovative and functional ingredient in pastry production. Specifically, it aimed to formulate and evaluate three variants of Jamaican cherry pastries—churros (T1), lady fingers (T2), and pretzels (T3)—and assess their sensory qualities in terms of appearance, aroma, taste, and texture. Additionally, the study examined the products’ overall acceptability, respondents’ preference levels, and production factors such as cost, ingredients, and marketability. A completely randomized design (CRD) with a descriptive-survey approach was employed. Sixty (60) purposively selected respondents, consisting of students, teachers, and industry practitioners from selected secondary schools in Loboc, Bohol, participated in the study. Data were gathered using a validated 5-point hedonic scale questionnaire and analyzed using weighted mean and the Friedman test to determine significant differences among treatments. Results revealed that all three formulations were highly acceptable, with mean ratings ranging from 3.41 to 4.50, interpreted as very much preferred to extremely preferred. Among the treatments, Jamaican cherry churros (T1) obtained the highest overall mean score (WM = 4.32), particularly excelling in taste and texture, while Jamaican cherry pretzels (T3) recorded the lowest mean score (WM = 3.68), though still within the “very much preferred” category. In terms of cost efficiency, pretzels had the lowest production cost (₱178.35 total cost; ₱9.00 per pack), whereas churros had the highest (₱268.40 total cost; ₱14.00 per pack). The Friedman test revealed a statistically significant difference (p < 0.05) among the three treatments in terms of sensory attributes, indicating that variations in formulation significantly influenced respondents’ preferences, particularly in taste and texture. The findings demonstrate that Jamaican cherry can be successfully incorporated into pastry products, enhancing both sensory appeal and nutritional value. The study further establishes that Jamaican cherry churros (T1) are the most preferred formulation, while pretzels (T3) offer the most cost-efficient option. Overall, the developed products show strong potential for commercialization and contribute to the promotion of underutilized indigenous fruits. A technology package is proposed to support product development, encourage entrepreneurship, and strengthen the use of locally available resources in sustainable food innovation.