A classic Danish pastry that teams rich almond frangipane with juicy cherries and glacé icing.
Place the stoned cherries into a medium, heavy-based saucepan with 4 tablespoons of the caster sugar, 1 teaspoon of water, and place over a gentle heat, shaking the pan occasionally for 2-3 minutes until the cherries have softened, yet retained their shape, and formed their own sauce. Set aside to cool.
In a medium mixing bowl, add the remaining caster sugar, ground almonds and softened butter, and beat together with a wooden spoon until soft and creamy.
Preheat the oven to Gas 7, 220°C, fan 200°C.
Unroll the pastry on a lightly floured surface and cut into 6 equal squares. Place each square onto a baking sheet, then divide the almond mixture between the pastry squares placing a spoonful into the centre of each. Divide the cherry mixture between each, spooning on top of the almond paste. On each square, slice a 4cm cut from each corner. Fold every other tip in toward the centre, pressing firmly to form a pinwheel shape. Transfer to a large baking sheet and bake in a preheated oven for 20 minutes until golden and well risen. Remove from the oven and allow to cool for 10 minutes.
Mix the icing sugar with 1 tablespoon of cold water to form a simple glacé icing. Place into the corner of a sandwich bag and snip off a tiny end of the corner of the bag to form a simple icing nozzle. Squeeze the icing over the Danish pastries in a random drizzled fashion and serve while still warm.
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