Almond Cherry Pastry Recipes
Cherry and almonds are one of my favorite combos and this Almond Cherry Pastry does not disappoint. It perfect for a holiday brunch, Mother’s Day, or any gathering.
This pastry has great almond flavor with a buttery crust. I make it without the cherries too and you can find that recipe here: Almond Pastry.
How to Make Almond Cherry Pastry
Flour, butter, and water are all you need to create the crust for this pastry.
For the pastry cream layer, you start with water and butter. Once the butter has melted and the water has come to a boil, then add the flour. Stir until it starts to form a ball.
Add the eggs, one at a time, and then the almond extract.
Scoop cherry pie filling on top of the pastry cream.
Then it’s time to bake this gorgeous pastry.
Once cooled, drizzle with almond icing and sprinkle with sliced almonds.
Almond Cherry Pastry
Ingredients
Pastry Crust
- ½ cup butter softened
- 1 cup flour
- 2 tbsp water
Almond Paste Top
- 1 cup water
- ½ cup butter
- 1 cup flour
- 4 eggs
- 1-2 tsp almond extract more or less depending on your love for almond flavor.
Cherry Layer
- 1 can cherry pie filling
Icing and Almonds
- ½ cup powdered sugar
- 1 tsp almond extract
- 1-2 tsp milk or water
- sliced almonds
Instructions
- Preheat oven to 350 degrees.
Pastry Crust
- Cut your softened butter into chunks and add them to the flour. Use a pastry cutter or two forks to break the butter down into the flour until it creates a coarse, crumbly mixture.
- Add the water. Mix together. Divide into two portions to create two crusts.
- Roll each crust out on parchment paper, about 10-12 inches long and about 4 inches wide.
Almond Paste Top
- In a saucepan, bring to boil over low heat the water and butter. Add flour when the water comes to a boil. Turn off the heat and continue to stir until the batter leaves the sides of the pan.
- Add the eggs, one egg at a time and then add the almond extract.
- Scoop a heaping tablespoon of the almond paste onto each of the crusts. Use on offset spatula to spread the paste to the edges.
Cherry Layer
- Scoop about 1/2 the can of cherry pie filling onto each pastry.
- Bake for 40-45 minutes until the edges are lightly browned.
Icing and Almonds
- Combine the powdered sugar, almond extract, and milk together to create the icing.
- Once the pastry has cooled at least 15 minutes, drizzle the icing over the pastries with a fork.
- Sprinkle with some sliced almonds.
This pastry is perfect for breakfast, brunch or even dessert.
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