Print Recipe

Almond Cherry Puff Pastry



  • 1 sheet puff pastry, thawed
  • 1 roll or can Solo almond paste
  • 1/3 cup Bing cherry jam (or any other jam)
  • Confectioners' sugar, for dusting


  1. Heat oven to 375 degrees F. Have a baking sheet ready.
  2. Roll out the puff pastry on a lightly floured counter with a floured rolling pin to a 12 x 9-inch rectangle. Cut in half lengthwise into 2 equal strips. Transfer 1 strip to baking sheet.
  3. Microwave almond paste to soften in (I use the Solo almond filling instead, about 1/2 the little can, without microwaving).
  4. Roll out between plastic wrap to 11 x 3 1/2 inch rectangle. Remove plastic wrap; center the almond paste on pastry strip on sheet; spread with preserves. Fold other strip in half lengthwise, cut slits through the fold at 1/2 inch intervals to 1/2 inch from edge. Unfold; moisten edges of strip on baking sheet with water. Top with slit strip; gently press edges to seal top to bottom strip.
  5. Bake for 25 minutes or until the pastry is puffed and golden.
  6. Cool for 5 minutes before removing to a wire rack to cool completely.
  7. Before cutting, dust with confectioners' sugar, if desired.

Comment Form is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips