Black Forest Crown

Preparation

1. Preheat the oven to 360°F, and place the frozen pastry onto a parchment paper-lined baking tray. Allow to thaw for 5 minutes, then sprinkle the speculoos cookie crumble and coarse sugar on the pastry dough. ​
2. Bake for 18 - 20 minutes. Let cool.​
3. Add cherry compote on top of the cream cheese filling. Then, add a ring of whipped cream around the compote. Top with quartered cherries.​
4. Add chocolate and white icing around the edge of the pastry as needed. Finish with chocolate shavings (optional).

Speculoos Cookie Crumble Recipe

1. In a bowl, combine the flour and cookie crumble.​
2. Add the remaining ingredients to a pot and melt together. Once melted, heat on medium heat for 3 minutes.​
3. Pour the flour cookie mixture and mix together, forming a paste.​
4. Spread the paste on a baking sheet lined with parchment paper into a ½ inch layer. Bake for 10 minutes at 300F, until dry.​
5. Cool and then transfer to a food processor. Pulse until coarse cornmeal texture is achieved.​
6. Add the brown sugar, flour, oats, salt, and fall spice to a medium-sized bowl. Whisk to combine.​
7. Scatter the butter across the top of the mixture. Rub the butter into the flour mixture using your fingertips until it is well-mixed and no longer appears dry.

Sour Cherry Jam

1. In a large heavy pot add sugar, vanilla, spice, honey, orange juice, lemon juice, water, and salt.​
2. Bring the mixture to a boil and simmer for 10-15 minutes, keeping a close eye not to let it stick.​
3. Add the cherries to the pot, cooking for another 10-15 minutes until tender. Add the Kirsh and simmer for 2 minutes.