Cherry And Frangipane Puffs - cooking recipe

Ingredients

3 tbsp butter, melted
1 1/2 tbsp granulated sugar
1 tsp vanilla extract
1 None egg, separated
1/2 cup ground almonds
2 tbsp flour
3 1/2 sheets frozen puff pastry, thawed
2 cups frozen cherries, thawed and chopped
1 tbsp raw sugar

Preparation

Preheat the oven to 400\u00b0F. Line 2 baking pans with parchment paper.
Mix butter, granulated sugar, vanilla, egg white, almonds and flour in a medium bowl. Mix egg yolk and 2 tsp water in a small bowl.
Cut 2 sheets pastry into 3 strips each. Cut each strip in half crosswise, to make total of 12 rectangles.
For each puff, brush a rectangle with a little egg yolk mixture. Spread 1 level tbsp almond mixture on rectangle, leaving a 1/2 inch border. Top with 1 tbsp cherries.
Cut remaining whole pastry sheet in half to form 2 rectangles. Cut rectangles and remaining 1/2 pastry sheet crosswise into 1/3 inch-wide strips (about 60 strips).
For each puff, arrange 5 strips in a diagonal lattice pattern over filling. Press edges to seal; trim excess. Place on prepared pans. Brush with remaining egg yolk mixture; sprinkle with raw sugar.
Bake for 20 mins, or until golden and puffed. Cool for 5 mins. Serve.