Warm Cherry Puff Recipes
WARM CHERRY PUFF
Make and share this Warm Cherry Puff recipe from Food.com.
Provided by Debe6496
Categories Quick Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees.
- Blend milk, eggs, biscuit mix, sugar, almond estract and butter in blender for 15 seconds, or with electric mixer beat on HIGH speed or 1 minute.
- Pour into greased 10" pie pan or 11x7" baking pan.
- Spoon cherry filling over the top.
- Bake 25-30 minutes, until golden brown.
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- Partially thaw Puff pastry and preheat oven to 375 degrees. Line a cookie sheet with parchment paper.
- Use both sheets of puff pastry, on top of each other, slightly roll out to make a bit thinner and larger. Lay on the parchment.
- Pour cherry pie filling in the middle of the dough. I cut slits down each side, and folded them over to create the little holes so the cherry peeked through. Then folded over the top and bottom to secure the filling. pinching together as you go.
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- Preheat the oven to 380 degrees F/190 degrees C. Butter a sheet of parchment paper and sprinkle it with brown sugar. Place an oval pastry ring (see note #1) on parchment.
- Using a rolling pin, roll the thawed still cold puff pastry to 1/5-inch/5 mm thick. Using hands, bring the pastry over the pastry ring. Gently press it into the mold. Cut off any excess pastry with a sharp knife. Prick the bottom with a fork. Refrigerate while making the filling cream.
- mix eggs, cream, ground almonds, sugar, and lemon juice in a mixing bowl. Pour the preparation on the tart shell and divide the pitted cherries over it. Sprinkle with slivered almonds. Bake for 30 to 35 minutes. Let it cool, remove the tart from the ring/mold, and cut it into pieces.
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- Place one sheet of filo pastry onto your baking sheet, longest edge facing you, then brush lightly with melted butter. Lay the next sheet on top, then brush lightly with butter. Repeat until you have layered all 5 sheets of filo pastry. On your final sheet of pastry, brush lightly with butter again.
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