Easy Puff Pastry Cherry Cake with Almond Glaze
Cherry Puff Cake
Golden, flaky puff pastry layers filled with juicy cherries and a sweet almond glaze. Simple yet elegant.
Nutrition (per serving)
There is something truly magical about the way store-bought puff pastry transforms into a golden, shatteringly crisp masterpiece in the oven. This cherry cake is my favorite way to celebrate fruit season, combining that buttery crunch with a tart, vibrant filling that just sings. It’s the kind of dessert that looks like it came from a high-end French bakery but actually comes together in under an hour with minimal effort.
Whether you’re using fresh summer cherries or high-quality frozen ones, the secret is in the layering. We add a hint of almond extract to the filling, which perfectly complements the stone fruit, and finish everything with a light dusting of powdered sugar or a quick glaze. It’s rustic, elegant, and perfect for a lazy Sunday afternoon with a cup of coffee or a generous scoop of melting vanilla bean ice cream.
Ingredients
- Frozen puff pastry, thawed:2 sheets
- Cherries, pitted and halved:3 cups
- Granulated sugar:1/2 cup
- Cornstarch:1 tbsp
- Lemon juice:1 tsp
- Almond extract:1/2 tsp
- Egg:1 piece
- Water:1 tbsp
- Powdered sugar:1/2 cup
- Milk:1 tbsp
- Sliced almonds:1/4 cup
Instructions
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Preheat your oven to 400°F and line a large baking sheet with parchment paper.
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In a medium mixing bowl, toss the pitted cherries with granulated sugar, cornstarch, lemon juice, and almond extract until the fruit is evenly coated.
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Unroll one sheet of puff pastry onto the prepared baking sheet. Lightly prick the center of the dough with a fork, leaving a 1-inch border around the edges.
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Spread the cherry mixture evenly over the pastry, keeping the fruit within the 1-inch border.
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Place the second sheet of puff pastry over the top of the cherries. Use a fork to crimp the edges of the two sheets together, sealing the cake.
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Cut 3 or 4 small slits in the top pastry sheet to allow steam to escape during baking.
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Whisk the egg and water together in a small bowl to make an egg wash. Brush it generously over the top of the pastry, then sprinkle with sliced almonds.
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Bake for 25-30 minutes, or until the pastry has puffed up significantly and turned a deep golden brown.
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While the cake cools slightly, whisk the powdered sugar and milk together in a small bowl until smooth. Drizzle the glaze over the warm cake.
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Slice and serve warm, ideally with a side of whipped cream or vanilla ice cream.
Tips & Notes
- Make sure your puff pastry is still cold when it goes into the oven; this ensures the butter creates those distinct, flaky layers.
- If using frozen cherries, let them thaw completely and pat them dry with a paper towel before mixing to prevent a soggy bottom.
- For an extra touch of flavor, toast the sliced almonds in a dry pan for 2 minutes before sprinkling them on the pastry.
