Sour Cherry Marzipan Chrysanthemum Pastry Recipes

SOUR CHERRY & MARZIPAN CHRYSANTHEMUM PASTRY

Sour cherry & marzipan chrysanthemum pastry image

Serve this stunning cherry and marzipan dessert warm with clotted cream or crème fraîche. Any leftovers can be reheated as a breakfast pastry

Provided by Lulu Grimes

Categories Afternoon tea, Breakfast, Brunch, Dessert, Treat

Time 1h30m

Number Of Ingredients 14

Ingredients

100g dried sour cherries
4 tbsp sloe gin or port (or cherry juice)
2 tbsp cherry jam
200g marzipan (log shaped is best)
1 egg , beaten
2 tbsp demerara sugar
250ml milk
2 tbsp plain yogurt
1 tsp easy bake yeast
1 tbsp golden caster sugar
1 large egg
500g plain flour , plus extra for dusting
75g butter , softened, plus extra for the tin
7cm round cutter

Steps:

First, make the dough. Put all the ingredients and a pinch of salt into a stand mixer and mix on low. When it forms a dough, knead for a couple of mins, then cover with a damp cloth. Leave it overnight or at least 8 hrs in a cool place. If you want to speed up the process, knead for about 10 mins until you have a smooth, pliable dough, then cover and leave to rise for 1 hr.
Put the cherries in a pan with the sloe gin and cherry jam, then bring to a simmer. Leave to cool. Cut the marzipan into 36 thin slices.
Butter a 24cm pie dish with sloping sides or shallow cake tin. On a lightly floured surface, cut the dough into four sections and very briefly knead each one. Keep the pieces you're not using covered and, one at a time, roll out one piece until it's about 4mm thick. Cut out circles using a 7cm cutter. Save all the off-cuts in case you need to re-roll them. You'll need 30-36 circles.
Lay a piece of marzipan on each circle of dough and add a small spoonful of cherry mixture. Fold the circles in half, then bring the two points together like a fortune cookie. Arrange them in the tin, around the edges with the points facing in. Make a second, smaller circle, then, finally, fill the centre. Cover with buttered cling film and leave for 1 hr.
Heat oven to 180C/160C fan/gas 4. Brush the top of the dough with the egg and scatter with the sugar. Bake for 35-40 mins (turn the oven down if the dough browns too much). Cool a little and eat warm. Can be frozen once baked for 2 months. Wrap in foil and reheat from frozen in the oven.

Nutrition Facts : Calories 514 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 33 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.4 milligram of sodium

SOUR CHERRY CRUMB CAKES

Sour Cherry Crumb Cakes image

Frozen dark sweet cherries may be substituted for fresh sour cherries. Let frozen cherries thaw before using.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 16 squares

Number Of Ingredients 15

Ingredients

2 ounces (4 tablespoons) unsalted butter, melted, plus more for dish
3/4 cup all-purpose flour, plus more for dish
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup buttermilk
2 1/2 cups (1 pound) fresh sour cherries, pitted, or frozen dark sweet cherries

Steps:

Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping.
Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.

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