Cooking Instructions
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Step 1
Combine
Frozen Cherries (450 g)
and
Granulated Sugar (50 g)
in a medium saucepan and cook over medium heat until cherries are soft and syrupy, about 10 minutes.
Step 2
In a small bowl, whisk together
Corn Starch (7 g)
and
Water (15 mL)
. Stir into cherries and whisk constantly over medium-high heat until mixture comes to a full boil.
Step 3
Remove from heat and stir in
Almond Extract (1 mL)
. Allow to cool for about 10-15 minutes.
Step 4
Preheat oven to 425 degrees F (218 degrees C) and line a heavy baking sheet with parchment.
Step 5
In a small bowl, cream together
Cream Cheese (115 g)
,
Powdered Confectioners Sugar (7 g)
, and
Pure Vanilla Extract (2 mL)
.
Step 6
Lay
Puff Pastry (1 sheet)
on parchment and stretch slightly in width and length to 11-12 inches.
Step 7
Using a pastry scraper or knife, cut 1-inch wide fingers on the top and bottom third of pastry. The length of fingers will be 3-4 inches and the center 4-inch portion will be uncut.
Step 8
Spread cream cheese mixture evenly along the center uncut 4-inch portion of pastry.
Step 9
Spread cherry filling evenly on top of the cream cheese filling, leaving the fingers uncovered. Pull fingers across filling, alternating sides as you go. It's ok to have some small spaces in the pastry. Tuck any excess pastry underneath.
Step 10
In a small bowl, whisk together
Farmhouse Eggs® Large Brown Egg (1)
and
Milk (15 mL)
. Brush generously onto pastry. Bake in preheated oven for 25-28 minutes until golden and puffed.
Step 11
In a small bowl, whisk together
Powdered Confectioners Sugar (55 g)
,
Milk (15 mL)
, and
Almond Extract (1 dash)
. Drizzle over pastry while warm and sprinkle with
Toasted Sliced Almonds (25 g)
.
Step 12
Serve warm, cutting into 1 1/2-inch slices.
