Special occasions deserve special treats. Valentine’s Day, coming up on Sunday, calls for something tasty to share.
I associate either chocolate or cherries with Valentines Day, and this year, I am using Island sour cherries, frozen last summer, to make a cherry pastry drizzled with two glazes. It features the classic combination of cherries and almonds.
I found the recipe that I’m using, with tempting pictures, in Helen Nugent’s Pie Style, a book crammed with ideas for special occasion treats. You can see my version pictured on Facebook/islandgusto.
Crisscross Cherry and Almond Braid
Adapted from Nugent, Helen: Pie Style: Stunning Designs and Flavorful Fillings You can Make at Home, Page Street Publishing Co., Salem Mass., 2020.
- 2 large eggs, divided
- 60 g (¼ cup) unsalted butter, at room temperature, diced
- 5 mL (1 tsp) almond extract
- 90 g (¾ cup) confectioners’ sugar, divided
- 50 g (½ cup) almond meal
- pinch of kosher salt
- 310 g (2 cups) cherries, halved and pitted, fresh or frozen (defrosted and drained)
- 13 g (1 tsp) sugar (add more sugar, to taste, if using sour cherries)
- 8 g (1 tbsp) cornstarch
- 5 mL (1 tsp) lemon juice
- 30 mL (2 tbsp) milk, divided
- 1 (255 g /9 oz) sheet frozen puff pastry, 30 x 36 cm (12 x 14 inches), thawed and chilled (you may have to piece together twp sheets to achieve these dimensions.)
- 15 mL (1 tbsp) cherry juice (from the defrosted cherries) or 1 drop pink food colouring
Almond filling
Using a stand or hand mixer, beat one egg, the butter and the almond extract on medium–high speed until creamy. Add 30 g (¼ cup) of confectioners’ sugar, the almond meal and salt. Continue to beat at low speed until just blended. Set aside.
Cherry filling
In a medium saucepan, combine the cherries, sugar, cornstarch and lemon juice. Using a potato masher or a fork, mash some of the cherries. Stir over medium-low heat until the cherries have softened and the mixture has thickened (about 5 minutes). Allow the mixture to cool to room temperature.
Braid
In a small bowl, whisk together the second egg and 15 mL (1 tbsp) of the milk to make the egg wash. Set aside.
Adjust the oven rack to the lower-middle position and preheat the oven to 190 C (375 F).
On a lightly floured piece of parchment paper, roll out the sheet of puff pastry to a 30 x 36 cm (12 x 14 inch) rectangle. Using a sharp knife, cut away at 10 x 10 cm (4 x 4 inch) square from each of the four corners of the dough sheet. Cut slits down each side of the dough about 3 cm (1 inch) apart and 10 cm (4 inches) deep, leaving the centre third of the dough uncut.
Spread the almond filling down the middle third of the dough sheet. Spoon the cooled cherry mixture on top of the almond filling.
Fold the top and bottom rectangles of dough over the filling. Starting on the left-hand side, fold the first strip of dough across the centre, wrapping it around to the other side on a diagonal.
Take the first strip of dough from the right side and fold it over on a diagonal to the left side, slightly overlapping the left strip.
Continue folding strips of dough, crisscrossing the filling as you alternate strips from each side. When you reach the bottom, cut away any extra strips that you do not need. Tuck the end of the braid under and brush the entire surface with egg wash. Slide the braid, on the parchment paper, onto a baking sheet.
Place the braid in the oven and bake for 30 to 35 minutes or until golden brown. Allow the braid to cool.
Glaze
To make the cherry glaze, in a small bowl, combine 30 g (¼ cup) of the confectioners’ sugar with the cherry juice (or 15 mL/1 tbsp of water mixed with a drop of pink food colouring.) Mix until smooth.
To make the plain glaze, in a small bowl, combine 30 g (¼ cup) of the confectioners’ sugar with 15 mL (1 tbsp) of the milk. Mix until smooth.
Decorate
Drizzle the glazes across the cooled braid in a crisscross design.
Makes one 25 cm (10 inch) braid.
Margaret Prouse, a home economist, writes this column for The Guardian every Friday. She can be reached by email at [email protected].
