Cherry Diamonds
Source of Recipe
Adapted from magazine in early 70s
List of Ingredients
Pastry layer:
1 ½ cups sifted flour
1 T. sugar
½ t. baking powder
½ t. salt
½ cup butter
3 T cold water
1 cup cherry jam
2 t. grated lemon rind
Cream Puff layer:
1 cup water
½ cup butter
1 cup siften flour
¼ t. salt
4 eggs
½ t. vanilla
Topping:
2 cups 10x confectioners sugar
4 T hot water
1 t. almond extract
½ cup chopped pecans
Recipe
Make pastry layer:
Sift flour, sugar, baking powder and salt into medium bowl.
Cut in butter with pastry blender until mixture is crumbly
Sprinkle cold water over top.
Mix lightly with fork just until pastry holds together and leaves sides of bowl clean.
Roll out to a 16x12 rectangle on lightly floured pastry cloth.
Trim edges even.
Looseey roll around pin and lift onto large cookie sheet.
Unroll.
Mix cherry jam and meon rind in a cup; spread evenly over pastry.
Make cream puff layer:
Heat water and butter to boiling in medium size saucepan.
Add flour and salt all at once.
Stir vigorously with a wooden spoon until batter forms a thick smooth ball that follows spoon around pan.
Remove from heat; cool slightly.
Beat in eggs, one at a time, beating well after each addition until batter is shiny smooth.
Beat in vanilla.
Attach #30 tip to a pastry bag.
Fill bag with cream-puff mixture.
Press out onto jam-topped pastry in strips, ½” apart, lengthwise, then crosswise.
Bake in 400 oven 45 min. or until topping is puffed and golden.
Cool on cookie sheet.
Make topping:
Combine 10x sugar, water, and almond extract in small bowl.
Drizzle half over pastry.
Sprinkle with nuts.
Drizzle with remaining sugar mixture.
Cut into 2” long diamonds.
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