Cherry and Chocolate Pastry
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Cherry filling
  • 2 cups pitted and halved cherries
  • ⅓ cup granulated sugar
  • 2 tablespoons corn starch
  • 1 tablespoon fresh lemon juice
  • ¼ cup water
  • ¼ teaspoon almond extract
  • 1 sheet puff pastry, thawed
  • ¼ cup chopped chocolate
  • 1 egg
  • 1 tablespoon sugar in the raw (turbinado sugar)
Cherry Filling
  1. In a sauce pan, bring cherries, water, lemon juice, sugar and corn starch to a low boil. Mixing often.
  2. Allow cherries to soften slightly and the mixture to thicken, about 8 minutes.
  3. Remove from heat and stir in almond extract.
  4. Allow to cool completely.
  1. Preheat oven to 425 degrees F.
  2. Using a rolling pin, roll out the puff pastry until it is about 12 inches long
  3. Place pastry on a parchment lined baking sheet.
  4. Cut 1 inch strips along the sides of the pastry, leaving 3 inches in the center.
  5. Place cherry filling in the center and sprinkle on the chopped chocolate
  6. Gently cross the cut ends of the pastry one over the other, until reaching the end
  7. Whisk egg and use a pastry brush to brush over the top of the pastry
  8. Sprinkle with sugar in the raw
  9. Bake for 15-20 until golden brown and flakey
  10. Enjoy :)
Recipe by Amanda's Plate at