Cherry Almond Pastries Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g all-butter puff pastry, thawed if frozen</li><li class="ingredients-single-item">For the cherry filling:</li><li class="ingredients-single-item">300g fresh cherries, pitted and halved (or frozen cherries, thawed and drained)</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">1 tablespoon lemon juice</li><li class="ingredients-single-item">1 tablespoon cornstarch</li><li class="ingredients-single-item">2 tablespoons water</li><li class="ingredients-single-item">¼ teaspoon almond extract</li><li class="ingredients-single-item">For the almond frangipane:</li><li class="ingredients-single-item">75g unsalted butter, softened</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">75g ground almonds</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">¼ teaspoon almond extract</li><li class="ingredients-single-item">1 tablespoon plain flour</li><li class="ingredients-single-item">For assembly and glaze:</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">50g sliced almonds</li><li class="ingredients-single-item">100g icing sugar</li><li class="ingredients-single-item">2-3 tablespoons milk</li><li class="ingredients-single-item">½ teaspoon almond extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Cherry pitter (if using fresh cherries)</li><li class="equipment-single-item">Electric mixer</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Small saucepan</li><li class="equipment-single-item">Wire cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare the cherry filling first. In a medium saucepan, combine the pitted and halved cherries with granulated sugar and lemon juice. Cook over medium heat for about 5 minutes until the cherries release their juices and begin to soften. In a small bowl, mix cornstarch with water to create a slurry, then add to the cherry mixture. Continue cooking for 2-3 minutes until the mixture thickens significantly – it should coat the back of a spoon. Remove from heat, stir in almond extract, and transfer to a bowl to cool completely. The filling must be cool before assembling to prevent melting the pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the almond frangipane, cream together the softened butter and caster sugar in a bowl using an electric mixer until light and fluffy, about 3-4 minutes. This extended beating incorporates air, creating a lighter, more delicate frangipane. Add the ground almonds and mix to combine. Beat in the egg, almond extract, and flour until you have a smooth, pale mixture with a spreadable consistency. Cover and refrigerate for 15-20 minutes to firm up slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 200°C (180°C fan/gas mark 6). Line two baking sheets with parchment paper. On a lightly floured surface, roll out the puff pastry to about 3mm thick. Cut into 12 equal squares, approximately 10cm x 10cm each. Transfer the squares to the prepared baking sheets, leaving about 5cm between each to allow for expansion.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Using a knife, score a smaller square inside each pastry square, about 1cm from the edges, being careful not to cut all the way through. This creates a border that will puff up higher than the center. Prick the inner square several times with a fork to prevent it from rising too much – this creates the perfect "well" for your fillings.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Spread about 1 tablespoon of the almond frangipane onto the center of each scored pastry square, staying within the inner square you created. Then top with a generous tablespoon of the cooled cherry filling, spreading it slightly but keeping it in the center. The filling will spread more as it bakes, so don't overfill or it may spill over.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Brush the borders of each pastry with beaten egg wash, being careful not to let it drip down the sides (which would inhibit the pastry's rise). Sprinkle the border with sliced almonds, gently pressing them into the pastry so they stick during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 20-25 minutes, rotating the baking sheets halfway through, until the pastry is puffed, deeply golden, and crisp. The frangipane should be set and lightly browned, and the cherry filling should be bubbling slightly. If the pastries are browning too quickly, cover loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the pastries are baking, prepare the glaze by whisking together the icing sugar, milk, and almond extract until you achieve a smooth, pourable consistency that's not too runny. It should coat the back of a spoon but still run off slowly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When the pastries are done, remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack. While still warm (but not hot), drizzle the almond glaze over each pastry in a zigzag pattern. The residual heat helps the glaze to set with a slight sheen.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow to cool until just warm before serving – these pastries are at their absolute best when the pastry is still slightly warm, the frangipane is tender, and the cherry filling is juicy. If making ahead, store cooled pastries in an airtight container and refresh in a 160°C oven for 5 minutes before serving. Enjoy within 2 days for the best texture and flavor.</li></ol>