Streusel-Topped Cherry Almond Galette

• 1 sheet refrigerated pie pastry
• 1 package (7 ounces) almond paste
• 1 can (21 ounces) cherry pie filling
• 1/4 cup chopped pecans
• 1/4 cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon unsalted butter, melted
• 1 large egg
• 1 tablespoon water
• 1/2 teaspoon sugar
• 1 teaspoon confectioners' sugar

1. On a lightly floured surface, roll pastry into a 12-in. circle. Transfer to a parchment paper-lined
2. .
3. Shape almond paste into a ball, then flatten into a disk. Roll out between two sheets of waxed paper into a 10-in. circle. Center on pastry. Spoon cherry pie filling over almond paste.
4. In a small bowl, combine the pecans, brown sugar, flour and butter; sprinkle over pie filling. Fold up edges of pastry over filling, leaving center uncovered. Combine egg and water; brush over folded pastry and sprinkle with sugar.
5. Bake at 375u0b0 for 30-35 minutes or until crust is golden and filling is bubbly. Using the parchment paper, slide galette onto a wire rack to cool completely. Sprinkle with confectioners' sugar.

pastry, almond paste, cherry pie filling, pecans, brown sugar, flour, unsalted butter, egg, water, sugar, sugar

Taken from www.tasteofhome.com/recipes/streusel-topped-cherry-almond-galette/ (may not work)