Combine cherries and sugar in a medium saucepan and cook over medium heat until cherries are soft and syrupy about 10 minutes.
In a small bowl whisk together 1 tbsp of cornstarch and 1 tbsp cold water. Stir into cherries and whisk constantly over medium-high heat until mixture comes to a full boil.
Remove from heat and stir in almond extract. Allow to cool for about 10-15 minutes.
Preheat oven to 425℉ and line a heavy baking sheet with parchment.
In a small bowl cream together cream cheese, 1 tbsp of powdered sugar and vanilla.
Lay puff pastry sheet on parchment and stretch slightly in width and length to 11-12".
Using a pastry scraper or knife cut 1" wide fingers on the top and bottom third of pastry (length of fingers will be 3-4") and the centre 4" portion will be uncut (see photo).
Spread cream cheese evenly along the centre uncut 4" portion of pastry.
Spread cherry filling evenly on top of the cream cheese filling, leaving the fingers uncovered.
Pull fingers across filling, alternating sides as you go (it's ok to have some small spaces in the pastry). Tuck any excess pastry underneath.
In a small bowl whisk together egg and 1 tbsp milk or cream. Brush generously onto pastry.
Bake in preheated oven for 25-28 minutes until golden and puffed. Remove from oven to a cooling rack for 5 minutes.
Glaze
In a small bowl whisk together 1/2cup powdered sugar and 1 tbsp milk or cream. Drizzle over pastry while warm and sprinkle with toasted almonds.
Serve warm, cutting into 1 1/2" slices.
Recipe Notes
-Toast almonds in a preheated 350℉ oven for 10-12 minutes, stirring once.
-Using a pastry cutter to cut fingers allows a clean cut without cutting through the parchment.
Heat cream and Irish cream in a small pot until just at a simmer.
Add chopped white chocolate and butter to a medium size bowl. Pour hot cream over white chocolate and allow to sit for 5 minutes. Whisk until smooth. Cover with plastic wrap directly on the surface and chill until cold, about 4 hours or up to 24 hours in advance.
Using an electric mixer or stand mixer fitted with a whip, whisk ganache until light and fluffy, about 3 minutes. Use immediately or chill until ready to use.
Chocolate Cupcakes
Preheat oven to 350℉ and line 24 muffin tins with paper liners.
Using an electric mixer or stand mixer fitted with a whip attachment combine all ingredients EXCEPT the water and whisk until smooth, about 2 minutes. Add boiling water and stir to combine.
Pour or scoop 1/4 cup of batter into prepared tins. Bake for 16-18 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool enough to handle, then remove to a cooling rack to cool completely.
Sift together flour, cocoa, baking powder and salt. Set aside.
Using a stand mixer fitted with a paddle attachment or electric mixer beat butter until fluffy.
Add granulated sugar and beat until incorporated. Add egg and vanilla and continue to beat on medium until egg is incorporated and the mixture is fluffy.
Add dry ingredients to butter mixture and blend together until just incorporated.
Divide dough in two, scooping out onto sheets of plastic wrap. Fold over plastic wrap to seal and press each into a 1" flat disk. Refrigerate for at least 2 hours or overnight.
Heat heavy cream and pour over 8 ounces of chopped chocolate and 3 tsp corn syrup. Allow to sit for 5 minutes. Whisk together until smooth and glossy. Cover with plastic wrap directly on chocolate. Allow to sit and set at room temperature (see note), this will take several hours.
Preheat oven to 350℉ and line baking trays with parchment.
Remove dough from fridge and allow to rest at room temperature for about 10 minutes. Flour your work surface and roll out one disk at a time, dusting your work surface underneath and the top of the dough as you roll. Roll out to 1/8" thickness. Cut into desired shapes and place 1" apart on baking trays.
Re-roll remaining dough, dusting with flour as needed. Repeat with the second disk of dough.
Bake cookies for 7-8 minutes, allowing to cool slightly on trays before removing to a cooling rack.
Once completely cooled, spread or pipe 2-3 tsp of ganache onto the bottom of a cookie. Top with another cookie, bottom side down.
Melt 2 ounces of chopped chocolate with 1 tsp corn syrup. Pour into a disposable piping bag cut with a very small hole or use a #4 round tip to drizzle chocolate over the cookie tops.
Store cookies in an airtight container at room temperature for 2 days, in the fridge for 3-4 or the freezer for up to a month.
Recipe Notes
-Ganache takes several hours to cool to room temperature, make first if planning to bake and assemble cookies the same day.
-Allowing ganache to set at room temperature allows it to be more spreadable and pipeable. Â If you do chill it, allow it to come to room temperature and beat with 1-2 tbsp of heavy cream for about 30 seconds to soften it enough to pipe.
-I re-rolled the dough 3 times with no ill effect to the final cookie.
-Cookies are slightly crisp but soften when sandwiched together with the ganache.
-The recipe yield will vary with the thickness of your dough, and cookie cutter used. Â I yielded 30 sandwiched cookies using a 2" heart shape cutter.
-The cookie wafers can be made in advance and frozen until ready to assemble.
-If you happen to have any ganache left over, chill, roll into small balls and dust with cocoa for a homemade truffle!
In a medium sauce pan bring water to a simmer. Add dried hibiscus and bring back to a boil, stirring to soak all the hibiscus. Turn off heat and allow to steep for 10-15 minutes, stirring once or twice. Strain through a fine mesh sieve, allowing hibiscus to drain naturally without squeezing or pushing on it.
Return liquid to the pot and add frozen strawberries along with any juice and sugar. Bring to a boil and stir to dissolve sugar. Reduce heat to a steady boil and allow to cook, uncovered for 15-20 minutes, mashing berries with a fork or back of a wooden spoon to help them break down.
Mix cornstarch with 1 tbsp cold water until dissolved. Add to syrup, stirring constantly until mixture is fully combined and has returned to a boil. Strain through a fine mesh sieve and allow to cool to room temperature, then cool completely in the refrigerator to reach full thickness.
Pour into sealable jars or airtight container and keep refrigerated until ready to use. Will keep refrigerated for 2-3 weeks well sealed.
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