Almond And Cherry Pithivier - cooking recipe

Ingredients

8 tbsp (1 stick) butter, at room temperature
1/2 cup sugar
2 None eggs, lightly beaten
1 cup ground almonds
2 tbsp Kirsch cherry liqueur
2 tbsp self-rising flour
1 can (15 oz) black cherries, drained, syrup reserved
2 sheets frozen puff pastry, thawed
1 tbsp demerara or raw brown sugar
1 None egg, lightly beaten, to glaze
None None Ice cream, to serve

Preparation

Preheat the oven to 400\u00b0F. Line a baking sheet with parchment paper.
Beat butter and sugar in a large bowl with an electric mixer until pale and creamy. Add eggs, one at a time, beating well after each addition. Fold in ground almonds, Kirsch and flour. Lightly stir in cherries.
Cut out a 9-inch round from one pastry sheet and place on prepared pan. Spread cherry mixture evenly over pastry, leaving a 3/4-inch border. Brush border with additional egg.
Cut out a 9 1/2-inch round from remaining pastry. Place on top, crimping edges of pastry together to seal.
Using a small sharp knife, score lines from the center of the pastry to the edges, forming a pattern.
Bake 15 mins. Reduce temperature to 350\u00b0F. Bake 20-25 mins, until filling is set and pastry golden.
Meanwhile, place reserved syrup in a small saucepan on medium heat. Simmer 3-4 mins, until reduced by half. Serve pithivier in wedges with ice cream and syrup.