Cherry Almond Patisserie Recipe
Ingredients
| 1 1/2 packages piecrust mix | ||
| 1 1-pound can tart pitted cherries | ||
| Red Food Color | 1 Teaspoon | |
| Almond extract | 1/8 Teaspoon | |
| 6 tablespoons packaged dried bread crumbs | ||
| Blanched almonds | 6 Tablespoon | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Egg yolk | 1 | |
| Dark corn syrup | ||
Directions
Day before, or early on day:
1. Prepare piecrust mix as package labels direct; refrigerate. Meanwhile, in small bowl combine cherries, food color, and almond extract; in a second bowl combine bread crumbs, ground almonds, and sugar; set aside.
2. On large, floured cookie sheet, roll out pastry to within 1/2 inch of edges of sheet; then, with floured pastry wheel or knife, cut it into a wide oval about 16 by 11 inches; reserve trimmings.
3. Start heating oven to 350°F.
4. Now sprinkle half of crumb-almond mixture down lengthwise center of pastry oval to within 1 inch of each end. Top with cherry mixture, then rest of crumb-almond mixture. Fold long sides of pastry over filling, overlapping them about 3 inches on top. Fold ends up 1 inch to seal in filling; brush with egg yolk, beaten with 1 teaspoon water.
5. On floured surface, roll pastry trimmings into rectangle about 10 by 5 inches; with knife or pastry wheel, cut lengthwise into 10 1/2-inch strips. Place 1 pastry strip over cut edge of each folded end of patisserie; then crisscross remaining strips across its top and sides; trim ends of strips, leaving about 1/2 inch to tuck under as pictured. Brush with remaining egg yolk.
6. Bake 50 to 60 minutes, or until rich golden-brown. Then remove from oven and quickly brush top and sides with corn syrup. If desired, decorate top by laving a few almond halves on corn syrup. With spatula, slide patisserie onto wire rack; cool; wrap in foil.
1. Prepare piecrust mix as package labels direct; refrigerate. Meanwhile, in small bowl combine cherries, food color, and almond extract; in a second bowl combine bread crumbs, ground almonds, and sugar; set aside.
2. On large, floured cookie sheet, roll out pastry to within 1/2 inch of edges of sheet; then, with floured pastry wheel or knife, cut it into a wide oval about 16 by 11 inches; reserve trimmings.
3. Start heating oven to 350°F.
4. Now sprinkle half of crumb-almond mixture down lengthwise center of pastry oval to within 1 inch of each end. Top with cherry mixture, then rest of crumb-almond mixture. Fold long sides of pastry over filling, overlapping them about 3 inches on top. Fold ends up 1 inch to seal in filling; brush with egg yolk, beaten with 1 teaspoon water.
5. On floured surface, roll pastry trimmings into rectangle about 10 by 5 inches; with knife or pastry wheel, cut lengthwise into 10 1/2-inch strips. Place 1 pastry strip over cut edge of each folded end of patisserie; then crisscross remaining strips across its top and sides; trim ends of strips, leaving about 1/2 inch to tuck under as pictured. Brush with remaining egg yolk.
6. Bake 50 to 60 minutes, or until rich golden-brown. Then remove from oven and quickly brush top and sides with corn syrup. If desired, decorate top by laving a few almond halves on corn syrup. With spatula, slide patisserie onto wire rack; cool; wrap in foil.
Chef
