Almond And Cherry Pithivier

• 8 tbsp (1 stick) butter, at room temperature
• 1/2 cup sugar
• 2 None eggs, lightly beaten
• 1 cup ground almonds
• 2 tbsp Kirsch cherry liqueur
• 2 tbsp self-rising flour
• 1 can (15 oz) black cherries, drained, syrup reserved
• 2 sheets frozen puff pastry, thawed
• 1 tbsp demerara or raw brown sugar
• 1 None egg, lightly beaten, to glaze
• None None Ice cream, to serve

1. Preheat the oven to 400u0b0F. Line a baking sheet with parchment paper.
2. Beat butter and sugar in a large bowl with an electric mixer until pale and creamy. Add eggs, one at a time, beating well after each addition. Fold in ground almonds, Kirsch and flour. Lightly stir in cherries.
3. Cut out a 9-inch round from one pastry sheet and place on prepared pan. Spread cherry mixture evenly over pastry, leaving a 3/4-inch border. Brush border with additional egg.
4. Cut out a 9 1/2-inch round from remaining pastry. Place on top, crimping edges of pastry together to seal.
5. Using a small sharp knife, score lines from the center of the pastry to the edges, forming a pattern.
6. Bake 15 mins. Reduce temperature to 350u0b0F. Bake 20-25 mins, until filling is set and pastry golden.
7. Meanwhile, place reserved syrup in a small saucepan on medium heat. Simmer 3-4 mins, until reduced by half. Serve pithivier in wedges with ice cream and syrup.

butter, sugar, eggs, ground almonds, liqueur, flour, black cherries, pastry, brown sugar, egg, cream

Taken from recipes-plus.com/api/v2.0/recipes/23110 (may not work)