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Cherry Bakewell Plait

The other night I didn't have much in and hadn't thought of a pudding. So with a quick recki I discovered I had a packet of puff pastry in the fridge, a jar of Sainsburys Morello Cherry Compote (I always have a jar to be honest it's scrumptious and so versatile) flaked and ground almonds along with the regular supplies in my baking cupboard.

It got me thinking what was doable and I came up with this. I have to say I was very happy with the outcome. If you can't find the Sainsbury’s cherry compote a cherry pie filling will
1 pkt of ready rolled puff pastry
80g caster sugar
80g S/R flour
80g stork
2 eggs
80g ground almonds
2 Tbsp flake almonds
1 egg or a little milk

Preheat the oven 180˚c

Start by unrolling the pastry onto a sheet of greaseproof paper. 

Then whisk together the caster sugar, stork/butter, flour, eggs and ground almonds, until light and fluffy. Using a slotted spoon so that you just remove the cherries and a little of the liquid add the cherries along the centre of the pastry. Now add the frangipane along the centre also.

Cut the pastry at an angle on either side of the filling, into 1.5cm strips.

Tuck the top and bottom edges of the pastry over the filling. Start laying the strips of pastry over the centre alternating one from each as you go, so it ends up looking like a plait.

Brush with either an egg wash or a little milk and sprinkle with the flaked almonds, bake in a preheated oven for 30-35 mins.

Dust with icing sugar and serve with the reserved cherry compote juice.