Frangipane and cherry bear claws

I’ve got to be honest with you: this recipe is my chef Adam’s idea. I thought he was drinking when I heard the words ‘bear claws’ but it turns out he wasn’t. I love the idea behind this recipe – frangipane at its heart and a great cherry compote to go with it – and my goodness, it tastes nice!

MAKES 16 INGREDIENTS

1 x sheet puff pastry

50g demerara sugar, plus extra for sprinkling

For the frangipane

80g butter, softened

80g caster sugar

2 eggs

25g plain flour, sifted, plus extra for dusting

80g ground almonds

75g frozen pitted cherries, defrosted and chopped

For the egg wash 2 eggs

25ml full-fat milk To serve

Cherry compote (optional)

METHOD

1. Preheat the oven to 180C (160C fan)/ 350F/Gas Mark 4.

2. On a lightly floured surface, roll out the puff pastry to a thickness of 3mm and cut out 16 rectangles measuring 8 x 16cm.

3. To make the frangipane, mix together the butter and sugar in a stand mixer until light and fluffy. Add the eggs one at a time until fully incorporated. Mix in the flour and ground almonds, then fold through the chopped cherries.

4. Whisk together the eggs and milk to make the egg wash.

5. Pipe a generous 2 tbsp of the cherry frangipane into the centre of each rectangle. Egg-wash below the frangipane. Fold over the top off each pastry piece and seal the pastries.

6. Slash three bear claw marks exposing the frangipane and cut four lines to make the bear fingers. Transfer them to a baking tray lined with greaseproof paper.

7. Brush the remaining egg wash over the pastries and sprinkle with the demerara sugar. Bake for 25 minutes until golden and crisp. Cool on a wire rack and, when ready to eat, serve with the cherry compote if you like.