Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. roll out the puff pastry and cut into two circles (with a diameter of 12"). | 2. Place one of the circles onto a greased non stick tray (to go into the oven). | 3. cream together the sugar and the butter until well mixed. | 4. Add the egg and the egg yolk gradually to the butter mixture and mix until well blended. | 5. Add the almonds, cherries, flour and kirsch to the butter mixture and mix. | 6. place the mixture into the middle of one of the puff pastry circles. | 7. wet the edge of the pastry and place the other pastry circle on top and seal. | 8. put decorative slits in the top of the pie. | 9. glaze with the beaten egg glaze. | 10. Put into a medium (preheated) 180 deg c oven. | 11. cook for approximately 50 minutes (or until the pastry is golden brown and has risen). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
puff pastry	1			1367.1	111.965	18.13	94.325
butter	4	ounces	softened	646.38	29.6995	20.1965	54.431999999999995
cherry	1	lb	stoned	226.7965	55.2476	4.5359	1.3608
sugar	1 1/2	cups		1208.97	302.394	0.0	0.0
almond	2	cups	ground	3854.24	0.0	0.0	436.0
egg	1		beaten	71.5	0.36	6.28	4.755
egg yolk	1		beaten	54.74	0.6103	2.6962	4.5118
plain flour	3/4	cup		-	-	-	-
kirsch	2	tablespoons		-	-	-	-
egg	1			71.5	0.36	6.28	4.755

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.