Almond Cherry Pastry Recipe
Preheat oven to 350 degrees.
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.
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.
Scoop about 1/2 the can of cherry pie filling onto each pastry.
Bake for 40-45 minutes until the edges are lightly browned.
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.