Did you guys know it was National Cherry Day on July 16th? I really need to start a calendar for this stuff, I’m forever finding out far too late in the day that I could have been gorging myself on custard donuts or spending an entire day bowing to the Gods of Nutella. Yes, I’ll start a calendar…
Anyway, I didn’t get a chance to muck about with cherries on the 16th (instead sharing this awesome cherry recipe across social media) so by Saturday morning I was desperate to. I found a little inspiration knocking about in an old Delicious magazine while doing some real life Pinteresting the other day and that was that. I was dead set on making cherry and almond croissants.
The Delicious magazine recipe called for a food processor to make the almond-y filling. Nope, I’m feeling even lazier than that. Do you know how long it takes to wash all the food processor paraphernalia up? Bloody ages.
Then I found this BBC Good Food recipe that was a little more up my street. Just pop some marzipan in there and shove em in the oven? That’s more like it.
All that was left to do was chop up some cherries, get them a little jammy and get them involved as well. Easiest. Thing. Ever. And if you haul them out at a posh brunch party or something (do people have those?) people will, like, faint with how impressed they are.
If you wanted to get even lazier, you could totally use cherry jam instead of actual proper cherries to cut out a whole step, but I really wanted to use some English cherries.
3 shop-bought croissants (mine were from Sainsbury’s bakery, 3 for 2)
250g beautiful British cherries, stoned and halved
2 tsps golden caster sugar
small handful flaked almonds
icing sugar to serve
- Pre-heat your oven to Gas Mark 4 (conversions here) then get your chopped cherries into a saucepan on a medium heat.
- Once the cherries have released a little moisture, add the sugar and cook until they’re all syruppy and delicious (about 5 minutes or so).
- While the cherries are on the go, slice your croissants in half (as pictured) then slice the marzipan thinly and divide it between them.
- Once your happy with the cherries, take them off the heat and divide those between the croissants too.
- Fold the top halves back over and scatter with the flaked almonds then bake for around 10 minutes. The marzipan will be all melty and the flaked almonds will have (very) lightly toasted.
- Cover with a snowstorm of icing sugar using a sieve and serve warm with really bloody great coffee.