Ingredients
Method
1.Preheat oven to hot, 200°C (180°C fan-forced). Line an oven tray with baking paper.
2.In a large bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add eggs, one at a time, beating well after each addition. Fold in almond meal, kirsch and flour. Lightly stir cherries through.
3.Cut a 22cm round from one pastry sheet and place on tray. Spread almond mixture evenly over, leaving a 2cm border. Brush border with extra egg.
4.Cut a 24cm round from remaining pastry. Place on top, crimping edges of pastry together to seal.
5.Using a small sharp knife, score lines from the centre of the pastry to the edges, forming a pattern.
6.Bake 15 minutes. Reduce temperature to moderate, 180°C (160°C fan-forced), and bake a further 20-25 minutes, until filling is set and pastry golden.
7.Meanwhile, place reserved syrup in a small saucepan. Simmer on a medium heat 3-4 minutes, until reduced by half. Serve pithivier in wedges with ice-cream and syrup.
Kirsch liqueur can be replaced with reserved cherry syrup or with an orange flavoured liqueur.
Note
