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A plate serving sour cherry & marzipan chrysanthemum pastry

Sour cherry & marzipan chrysanthemum pastry

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus 2 hrs proving
  • More effort
  • Serves 8

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
Nutrition: Per serving


  • 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


  • 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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