Almond Pastry
Flakey almond pastry with sweet cherry filling and a touch of glaze—perfect for brunch. Easy to make with store-bought preserves, serves 8-12.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at craftstocrumbs.com.
Cooking tools:
- Saucepan
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Food processor
- Floured work surface
- Rolling pin
- Parchment paper
- Baking sheet
- Chef's knife
- Spoon
- Pastry brush
- Oven
- Cooling rack
- Fork
- Serving platter
Ingredients
- 1 cup fresh or frozen (pitted) dark cherries
- ¼ cup (50g) granulated sugar
- Slurry made with 1 tablespoon cornstarch + 1 tablespoon water
- 1 tablespoon lemon juice
- 1 large egg
- Water
- ½ cup (50g) confectioners sugar
- 1-2 tablespoons milk
- 1/8 teaspoon almond extract
- 1 (17.3 oz) package puff pastry (thawed according to package instructions)
- 1 ½ cup (160g) almond flour
- 2/3 cup (65g) confectioners sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- Turbinado sugar (optional)
- Toasted sliced almonds
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