Ingredients
Scale
- 1 lb. frozen sour cherries
- 1 c. water
- 1/2 c. sugar
- 2 cinnamon sticks
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1 tbsp. corn starch
- 2 tbsp. water
- 1 Puff Pastry Sheet
- 2 tbsp. butter, melted
- 2 tbsp. sugar
- 1/4 c. roasted almonds, crush
Instructions
- In a medium sized saucepan, add the sour cherries, water, sugar, and cinnamon sticks and turn on low to medium heat. Allow to Simmer for 10-15 minutes and turn the heat down to low.
- In a small ramekin add the cornstarch and water and stir until the cornstarch dissolves. Pour the cornstarch liquid in with the cherries and stir. The cherries will thicken. Allow to simmer for another 5 minutes and remove from heat and allow the cherries to completely cool. Add both extracts, stir, and set aside.
- Preheat oven to 375 Degrees.
- Take the puff pastry sheet and lay out on a floured surface. Roll the puff pastry out to 9X13 rectangle as much as possible. Don’t roll out the pastry too thin. Take the puff pasty and place it on top of a baking sheet that has been sprayed with baking spray or lined with parchment paper.
- Using a slotted spoon, spoon the cherry filling in the middle of the puff pastry. Don’t pour in all of the juices, just some. Now, twist and wrap the outer edges of the puff pastry around the cherry filling making the dough look twisted.
- Brush the outer layers with melted butter, sprinkle with sugar, and sprinkle the almonds on top and throughout the crostata. Bake in preheated oven for 12-15 minutes or until puff pastry is golden and crisp around the edges. Allow to cool before serving.