Cherry & Almond Slices Recipe
Ingredients
| Frozen puff pastry package | 3/4 , thawed | |
| Ground almonds | 3/4 Cup (16 tbs) (Filling:) | |
| Egg | 1 , separated (Filling:) | |
| Kirsch | 1 Tablespoon (Filling:) | |
| Sugar | 1/4 Cup (16 tbs) (Filling:) | |
| Cherries | 1/4 Cup (16 tbs), candied (Filling:) | |
| Scant 1/2 cup (50 g) powdered sugar, sifted | ||
| Hot water | 1 Tablespoon (Frosting:) | |
Directions
On a floured surface, roll out puff pastry dough to a 14-inch (35-cm) square.
Divide dough into twenty-eight 3x2-inch (7.5x5-cm) rectangles.
Sprinkle baking sheets with cold water.
Place rectangles on dampened baking sheets.
To make filling, combine almonds, egg white, kirsch, sugar and candied cherries in a small bowl.
Beat egg yolk and brush over edges of dough rectangles.
Place a teaspoon of filling in the center of each.
Cut thin strips from remaining dough with a pastry cutter; place crosswise over filling.
Brush with egg yolk.
Refrigerate 15 minutes.
Preheat oven to 425°F (220°C).
Bake slices 10 to 15 minutes or until puffed and golden.
Cool on a rack.
To make frosting, blend powdered sugar and water in a small bowl.
Spread frosting over slices while they are still warm.
Divide dough into twenty-eight 3x2-inch (7.5x5-cm) rectangles.
Sprinkle baking sheets with cold water.
Place rectangles on dampened baking sheets.
To make filling, combine almonds, egg white, kirsch, sugar and candied cherries in a small bowl.
Beat egg yolk and brush over edges of dough rectangles.
Place a teaspoon of filling in the center of each.
Cut thin strips from remaining dough with a pastry cutter; place crosswise over filling.
Brush with egg yolk.
Refrigerate 15 minutes.
Preheat oven to 425°F (220°C).
Bake slices 10 to 15 minutes or until puffed and golden.
Cool on a rack.
To make frosting, blend powdered sugar and water in a small bowl.
Spread frosting over slices while they are still warm.
Chef
