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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 24 |
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My family has enjoyed this special treat since back in the early 1950's. Ingredients:
filling: |
2 cans (16 ounces each) tart red cherries |
3/4 cup sugar |
5 tablespoons cornstarch |
1/4 teaspoon salt |
1 tablespoon butter |
1/2 teaspoon almond extract |
several drops red food coloring |
base: |
1 package (1/4 ounce) active dry yeast |
2/3 cup warm milk (110° to 115°) |
1 cup cold butter |
3-1/2 cups king arthur unbleached all-purpose flour |
2 tablespoons sugar |
1/2 teaspoon salt |
5 egg yolks, beaten |
topping: |
1/4 cup butter, melted |
1-1/2 cups confectioners' sugar |
2 tablespoons half-and-half cream |
1/2 teaspoon almond extract |
3/4 cup chopped nuts |
Directions:
1. Drain cherries; reserve 1 cup of the juice. Set aside. In a saucepan, combine sugar, cornstarch and salt. Stir in cherry juice. Cook and stir over medium-high heat until bubbly. Cook and stir 1 minute more. Remove from heat; stir in butter, extract, food coloring and cherries. Set aside to cool.
2. Dissolve yeast in warm milk. Let stand 5 minutes. Cut butter into flour, sugar and salt. Add yeast mixture and egg yolks; mix thoroughly. If needed, add additional flour to make a soft dough. Turn dough out onto a lightly floured surface and knead 10 times. Divide dough in half. Roll half the dough into a 17-in. x 11-in. rectangle. Carefully transfer to a greased 17-1/2-in. x 11-1/2-in. x 1-in. baking pan. Spread cooled cherry filling over dough. Roll out second portion of dough to 17-in. x 11-in. rectangle. Carefully place over cherry filling. Press edges together to seal. Cover and allow to rise in a warm place until doubled, about 30 minutes. Bake at 350° about 25 minutes or until golden brown. Cool.
3. Combine topping ingredients except nuts and spread over uncut surface. Top with nuts and cut into squares. Yield: 24 servings.
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