Serves: 2
Total Calories: 1,470

1 cup flour
1/2 cup butter cold
1/4 cup water ice
1 (21-ounce) can cherry pie filling
1 cup water
1/2 cup butter cut in pieces
1 cup flour
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup almonds sliced
Almond Frosting

Place flour in a small bowl. With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Sprinkle water over the top and toss with a fork until uniformly moistened. Press dough firmly into a ball. Divide dough in half. Pat out each half on an ungreased baking sheet to form a 12 x 3-inch strip. Spoon half of the cherry pie filling over each strip set aside.

Preheat oven to 350°. In a large saucepan over high heat, bring water and butter to a boil. Add the flour all at once and beat until mixture leaves the sides of the pan. Remove from heat. Add eggs, one at a time, beating after each addition until smooth. Stir in vanilla and almond extracts beat well. Using a large decorating bag filled with a large drop flower tube, pipe mixture onto baking sheets forming a border that touches the edges of the pastry strips. Bake for 60 minutes or until border is puffed and golden. Remove from baking sheets.

Sprinkle almonds over the cherry filling on each puff and drizzle with frosting.

Nutritional Facts:

Serves: 2
Total Calories: 1,470
Calories from Fat: 990

More Recipes from the Miriam Cooks For The Holidays Cookbook:
Breakfast Wreaths
Cherry Danish Puff
Dessert Crepes
Overnight Sourdough Waffles
Wheaty Muffins