I love the combo of cherry and almonds and this Cherry Almond Pastry recipe is just delicious. If you think making pastry is too hard, I promise you can do it!
I know when you heard the word pastry you think complicated, right? Yes, there are multiple steps to making pastry, but if you take it step-by-step it’s doable.
How to Make Cherry Almond Pastry
The first step is creating the base crust.
Get your flour in a bowl.
Add your cold butter chunks to your flour. Use a pastry cutter or 2 forks to break it down to little crumbly pieces.
Add the cold water. The dough will still be very crumbly.
Use a 1/2 cup measuring cup to scoop the dough out and put on some parchment paper. Use your fingers or a small rolling pin to create the circle crusts for your pastry.
Now its time for the almond puff filling layer. Start with water and butter in a saucepan. Let the butter melt over low heat. Once it comes to a boil it’s time to add flour.
After you’ve added the flour turn off the heat! Stir and keep stirring until the dough starts to form a ball.
Add the eggs, one at a time, mixing until combined. Then add that heavenly smelling almond extract and stir.
Scoop a heaping tablespoon of the paste onto each crust circle. Use an off-set spatula to spread it to the edges.
Scoop a tablespoon of cherry pie filling on top of each circle.
Bake and then finish with a drizzle of almond icing.
Man these are good!!! It’s so hard to not eat them all!!!
So delicious this cherry almond pastry is a favorite and finished with an almond icing drizzle!
- ½ cup butter
- 1 cup flour
- 2 tbsp water
- 1 cup water
- ½ cup butter
- 1 cup flour
- 4 eggs
- 1 tsp almond extract more if you love it
- 1 can cherry pie filling
- ½ cup powdered sugar
- 1 tsp almond extract
- 1-2 tsp water
Preheat oven to 350 degrees.
Blend together the flour and butter with a pastry cutter or 2 forks. The mixture will be coarse and crumbly.
Add the water. Divide it into two balls.
Add parchment paper to 2 cooking sheets. Use a ½ cup measuring cup to scoop the crust onto the parchment paper, 5 on each cookie sheet.
Use your fingers or a small rolling pin to press the crust dough down and into a circle, about 3-4 inches wide.
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 crust circles. Use on offset spatula to spread the paste to the edges.
Scoop about a tablespoon of cherry pie onto the top of each circle.
Bake for about 30 minutes until the edges just start to brown.
Mix together the powdered sugar, almond extract, and water until you have a thick icing to drizzle. Use a fork to drizzle the icing on top of each pastry after the pastry has cooled about 5 minutes.