Cherry And Frangipane Puffs

1. 1

   Preheat the oven to 400u00b0F. Line 2 baking pans with parchment paper.

2. 2

   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.

3. 3

   Cut 2 sheets pastry into 3 strips each. Cut each strip in half crosswise, to make total of 12 rectangles.

4. 4

   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.

5. 5

   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).

6. 6

   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.

7. 7

   Bake for 20 mins, or until golden and puffed. Cool for 5 mins. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.