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Sour cherry & marzipan chrysanthemum pastry

A plate serving sour cherry & marzipan chrysanthemum pastry

Sour cherry & marzipan chrysanthemum pastry

Name: Sour cherry & marzipan chrysanthemum pastry
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 8
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

Lulu Grimes

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Serves 8

More effort

Prep: 45 mins

Cook: 45 mins

Plus 2 hrs proving

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

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

For the dough

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

You will need

7cm round cutter

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Nutrition: Per serving

kcal514
fat14g
saturates7g
carbs79g
sugars33g
fibre5g
protein12g
salt0.4g

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.
step 5

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.

Recipe from Good Food magazine, November 2017

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