Quick Tart Cherry Almond Breakfast Pastry

Steps

1. 1

   Prepare the filling

   • In a medium bowl, combine the drained tart cherries, chopped toasted almonds, honey, reserved cherry juice, and a pinch of salt.
   • Stir gently to combine—you want the cherries to stay relatively intact.
   • If using vanilla extract, add it now.
   • Let the mixture rest while you prepare the pastry.

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   Tip: Drain the cherries very thoroughly—excess liquid will make the pastry soggy and cause it to split during baking.

2. 2

   Cut pastry into squares

   • On a lightly floured surface, unfold the puff pastry sheet.
   • Using a sharp knife, cut it into four equal 4.75 × 4.75-inch (12 × 12 cm) squares.
   • Transfer each square to a parchment paper–lined baking sheet, spacing them about 2 inches (5 cm) apart.

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   Tip: Keep the pastry cold as you work. If it becomes too warm and sticky, return it briefly to the freezer.

3. 3

   Create pastry borders

   • Using a small, sharp knife, lightly score a line ½ inch (1.3 cm) from the edge of each pastry square, being careful not to cut all the way through—you're creating a border frame.
   • Do not cut into the center filling area.
   • This allows the edges to puff up while the center stays relatively flat for filling.

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   Ready when: Faint lines visible, pastry intact

   Tip: This scoring technique encourages the pastry to rise at the edges while creating a shallow well for the filling—key to a professional-looking pastry.

4. 4

   Fill the pastries

   • Spoon the cherry-almond mixture evenly onto the center of each pastry square, avoiding the scored borders.
   • Use about ⅓ cup (80 ml) of filling per pastry, distributed in a thin, even layer.
   • Don't overfill—the pastry must seal during baking.

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   Tip: Less filling is better here—overstuffed pastries leak and won't brown evenly. Reserve any extra filling to serve alongside.

5. 5

   Apply egg wash

   • In a shallow bowl, whisk the egg with 1 tablespoon (15 ml) of water.
   • Using a pastry brush, lightly coat only the ½-inch (1.3 cm) border frame of each pastry with the egg wash—do not brush the filling or the center pastry, as this will prevent puffing in the center.
   • Be generous with the borders for a shiny, deep golden finish.

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   Ready when: Borders glistening with egg wash

   Tip: Egg wash only on the borders ensures the borders brown dramatically while the center stays tender and light.

6. 6

   Bake until goldenOven 400°F / 205°C

   • Place the baking sheet in a preheated 400°F (200°C) oven for 22–25 minutes.
   • The pastries are done when the borders are deeply golden brown and risen dramatically, and the filling is bubbling slightly at the edges.
   • The centers will remain relatively flat compared to the puffed borders.

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   Ready when: Borders deeply golden, filling bubbling, pastry puffed and crispy

   Tip: If the borders brown too quickly (before 20 minutes), tent loosely with foil, but try to let them cook uncovered for maximum crispness.

7. 7

   Cool briefly and serve

   • Remove the baking sheet from the oven and let the pastries cool on the baking sheet for 5 minutes (they will be very hot and fragile).
   • Using a thin spatula, transfer each pastry to a serving plate.
   • Serve warm, ideally within 10 minutes of baking, while the pastry is still crispy and the filling is warm.
   • Drizzle with a little extra honey if desired.

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   Ready when: Pastries firm enough to move without breaking, still warm to touch

   Tip: These pastries are best eaten fresh from the oven. Don't let them cool completely, or they'll lose their flaky texture.