05 June, 2010


Cherries are one of my favorite summer fruits, second, perhaps, only to July peaches. When they're good, they're amazing, but they are also capable of being flavorless and too soft. These cherries I bought at Market street, and I realize that as it's only the beginning of summer I'm running the risk of wasting $9 on cherries that were awful, but I took my chances.
Now I've never cooked with fresh cherries; they rarely survive the car ride home, but as these were not of the huge black variety I was able to contain myself and give it a shot. I was determined not to distract from the cherries themselves so I kept it simple and lovely.

Cherry-Almond Filo Crostata
  • 1lb cherries pitted and halved
  • 1 tsp almond extract
  • 1 tube marzipan
  • 1/2 a package of filo
  • 1/3 cup butter
  • sweetener to taste
  • pinch of salt
Layer filo with butter, when half-way through the sheets add 1/3 of the marzipan in splotches spread with your fingers top with the rest of filo layering with butter.
Keep the marzipan cold, if it melts it will become sticky and impossible to work with!
Finish layering the filo until you have the desired thickness. Roll out the chilled marzipan to approximate size and shape of filo and press onto filo. Mix cherries with almond extract, sweetener, and salt. Press cherries into marzipan, fold up sides of filo and bake at 350 until golden.


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