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Almond Cherry Pastry with a drizzle of almond icing.

Cherry Almond Pastry

So delicious this cherry almond pastry is a favorite and finished with an almond icing drizzle!

Course Breakfast, Dessert, Snack
Cuisine American
Keyword pastry, cherry, almond
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 pastries



  • ½ cup butter
  • 1 cup flour
  • 2 tbsp water

Almond Paste Top

  • 1 cup water
  • ½ cup butter
  • 1 cup flour
  • 4 eggs
  • 1 tsp almond extract more if you love it

Cherry Topping

  • 1 can cherry pie filling


  • ½ cup powdered sugar
  • 1 tsp almond extract
  • 1-2 tsp water


  1. Preheat oven to 350 degrees.

Pastry Crust

  1. Blend together the flour and butter with a pastry cutter or 2 forks. The mixture will be coarse and crumbly.

  2. Add the water. Divide it into two balls.

  3. 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.

  4. Use your fingers or a small rolling pin to press the crust dough down and into a circle, about 3-4 inches wide.

Almond Paste Layer

  1. 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.

  2. Add the eggs, one egg at a time and then add the almond extract.

  3. 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.

Cherry Layer

  1. Scoop about a tablespoon of cherry pie onto the top of each circle.

  2. Bake for about 30 minutes until the edges just start to brown.


  1. 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.