Almond cherry pithivier

Perfect for a winter's dessert or decadent weekend treat, this almond cherry pithivier is bursting with flavour.

  • 30 mins preparation
  • 40 mins cooking
  • Serves 8
  • Print


Almond cherry pithivier
  • 125 gram butter
  • 1/2 cup caster sugar
  • 2 eggs, beaten
  • 2 tablespoon kirsch cherry liqueur
  • 2 tablespoon self-raising flour
  • 415 gram can, black cherries drained, syrup reserved
  • 2 sheets frozen puff pastry
  • 1 tablespoon demerara or raw sugar
  • 1 egg, beaten, extra
  • ice-cream, to serve


Almond cherry pithivier
  • 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.

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