STREUSEL-TOPPED CHERRY ALMOND GALETTE
Inspired by favorite French desserts, this ruby red galette is a rustic yet elegant tart everyone will love. The edges of the pastry are folded over the cherry filling before baking.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll crust into a 12-in. circle. Transfer to a parchment paper-lined baking sheet., Shape almond paste into a ball, then flatten into a disk. Roll out between two sheets of waxed paper into a 10-in. circle. Center on pastry. Spoon cherry pie filling over almond paste., In a small bowl, combine the pecans, brown sugar, flour and butter; sprinkle over pie filling. Fold up edges of pastry over filling, leaving center uncovered. Combine egg and water; brush over folded pastry and sprinkle with sugar., Bake at 375° for 30-35 minutes or until crust is golden and filling is bubbly. Using the parchment paper, slide galette onto a wire rack to cool completely. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 390 calories, Fat 18g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 128mg sodium, Carbohydrate 53g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.
CHERRY-ALMOND STREUSEL TART
Brimming with fresh cherries and topped with a crunchy streusel, this tempting tart is a great way to end dinner on a sweet note. It's elegant, tastes delicious, and is so easy to make. -Marion Lee, Mount Hope, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges., In a large saucepan, combine the sugar, cornstarch and salt. Stir in cherries; bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in extract. Pour into crust., For topping, combine the oats, flour, brown sugar and almonds. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Bake at 350° for 30-35 minutes or until topping is golden brown. Cool on a wire rack.
Nutrition Facts : Calories 298 calories, Fat 11g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 143mg sodium, Carbohydrate 49g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.
CHERRY PIE WITH ALMOND CRUMB TOPPING
This delicious and super easy cherry pie features a crunchy, streusel-like topping.
Provided by Chef John
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h50m
Yield 1
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Roll out pie crust and lay into a 9-inch pie pan.
- Combine almonds, brown sugar, oats, flour, and salt in a large bowl. Work butter into the almond mixture with your fingers, breaking up any large pieces, until incorporated completely. Cover and chill for 15 minutes.
- Combine cherries, lemon juice, white sugar, and cornstarch. Stir until well coated and no dry lumps remain, 3 to 4 minutes.
- Pour cherries and any accumulated juices into the prepared pie pan. Press down into the pan. Crumble oat mixture over the top. Place the pan on the prepared baking sheet.
- Bake in the preheated oven until cherries are bubbling and the crust and crumble topping are browned, about 1 hour 15 minutes. Let cool completely.
Nutrition Facts : Calories 3565 calories, Carbohydrate 502.5 g, Cholesterol 183.2 mg, Fat 167.4 g, Fiber 39.2 g, Protein 42.7 g, SaturatedFat 62.9 g, Sodium 3213.6 mg, Sugar 305.6 g
CHERRY ALMOND STREUSEL SCONES
My kids and I love to mix the ingredients together and turn out these delicious scones. The tart cherries and the brown sugar and almond streusel complement the tender scones perfectly. -Teresa Ralston, New Albany, Ohio
Provided by Taste of Home
Time 35m
Yield 8 scones.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Whisk the cream, egg and extract; stir into crumb mixture just until moistened. Stir in cherries. Transfer to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. , For streusel, combine the flour, brown sugar, cinnamon and salt; cut in butter until crumbly. Stir in almonds. Sprinkle over dough. , Bake at 400° for 20-25 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 404 calories, Fat 20g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 311mg sodium, Carbohydrate 51g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.
CHERRY-STREUSEL COFFEE CAKE
This cake is a sweet addition to any breakfast or brunch menu. This recipe was first published in "Martha Stewart's Baking Handbook."
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 9-inch tube cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
- With an electric mixer on medium speed, beat butter, sugar, eggs, and vanilla until pale and fluffy, 2 to 3 minutes. Add the flour mixture in 3 batches, alternating with sour cream and beginning and ending with the flour. Beat until just combined, scraping down sides of bowl as needed.
- Spoon half the batter into prepared pan. Arrange cherries in a single layer on top (but not against the pan's edge, as cherries may stick or burn). Top with the remaining batter, and smooth with an offset spatula. Sprinkle with streusel.
- Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Let cake cool on a wire rack set over a piece of parchment paper for 10 to 15 minutes. Run a knife around edges of cakes to loosen, and unmold. Let cool on rack.
- Spoon glaze over top, letting it drip down sides. Let set for 5 minutes before serving. Cake can wrapped plastic and stored for up to 4 days.
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ALMOND CHERRY STREUSEL BARS - CELEBRATING SWEETS
From celebratingsweets.com
Ratings 7Calories 285 per servingCategory Dessert
- Preheat oven to 350°F. Line a 9x9 square pan with foil (leaving overhang on two sides) and grease the foil. Set aside.
- In a medium saucepan, whisk water, lemon juice and cornstarch. Add cherries, sugar, butter, and salt. Bring to a simmer, stirring frequently, and simmer until thickened, about 3-5 minutes. Spread filling over crust. Stir sliced almonds into the reserved topping mixture, then sprinkle the topping over the cherry filling, occasionally pinching the topping together to form small clumps.
- Whisk all icing ingredients, adding more milk or powdered sugar to reach your desired consistency. Drizzle over cooled bars (I place my icing in a ziptop bag, snip off the corner, and drizzle the icing straight from the bag).
CHERRY-ALMOND STREUSEL DANISH RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (37)Category BreakfastServings 8Total Time 55 mins
- Heat oven to 350°F. In small bowl, mix granulated sugar, flour and cinnamon. Cut in 1 tablespoon butter, using fork, until mixture is crumbly. Add almonds; toss and set aside.
- In another small bowl, mix 3 oz cream cheese, 1/4 cup powdered sugar and 1/2 teaspoon vanilla with electric mixer on medium speed until smooth. In third small bowl, mix pie filling and almond extract.
- Separate biscuits; press each biscuit into 5-inch round. On center of each biscuit round, spoon pie filling with 4 or 5 cherries and heaping 2 teaspoons cream cheese mixture. Bring all sides of dough up over filling, stretching gently if necessary, and gather in center above filling; firmly pinch edges to seal. Dip tops and sides into melted butter, then dip into streusel; lightly press streusel on tops and sides. Place seam sides down, 2 inches apart, on ungreased cookie sheet.
- Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.
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