![]() ![]() On a heavily floured surface, roll out the puff pastry into a 15-inch square.Remove from heat and allow to cool to room temperature.In a medium saucepan, bring the cherries, sugar, lemon juice, cinnamon and cornstarch to a boil over medium-high heat.2 cups of Stemilt’s dark-sweet cherries, pitted and halved.Use Stemilt’s fresh, Sweet-Dark Cherries in the summer to make this recipe even more delicious! Cherry Turnovers with Puff Pastry For more information on their fresh produce and recipes, visit .Ĭherry turnovers are the perfect dessert or summer brunch recipe. If desired drizzle with a simple icing (¼ cup powdered sugar, 1 to 2 tablespoon cream, ¼ teaspoon vanilla) or dust with powdered sugar.Recipe and photography provided by our friends at Stemilt.Let cool on the baking sheet for 10-15 minutes, then transfer to a wire rack to cool completely. Bake until the turnovers are puffed and golden brown with no sign of uncooked dough, 20-25 minutes. Brush the tops of the pastries with some of the beaten egg.Refrigerate, uncovered, for 15-30 minutes. Repeat with the remaining pastry squares and filling. Use a paring knife to make a small slit in the top of the pastry to vent steam. Using a fork, press and seal the edges closed. Fold the square in half diagonally so two points meet and enclose the filling. Place about 1 to 1 ½ tablespoons of the chilled filling just off the center of a pastry square.Using a pizza cutter, cut nine 5-inch squares. Roll out the puff pastry on a lightly floured surface into a 15-inch square about ⅛ inch thick.Line a rimmed baking sheet with parchment paper. Remove from the heat and cool to room temperature, then chill overnight.Stir into the simmering cherry mixture and cook until thickened, about 30 seconds. In a small bowl, sprinkle the cornstarch over 1 tablespoon of cold water and stir to dissolve.Cover and cook over medium-low heat, stirring often, until the cherries give off their juices and are tender, about 5 minutes. In a heavy, medium saucepan, combine the cherries, sugar, and lemon juice.You can sprinkle coarse sanding sugar over the cherry turnovers before baking, or drizzle the cooled pastries in a simple icing, or dust them with powdered sugar just before serving. But, really, you can fill them with whatever you can imagine, sweet or savory! Personally, I think the puff pastry lends itself better to sweeter fillings, but decide for yourself. I find using a pizza or pastry cutter the easiest way to cut puff pastry.Ĭherries are one of the most common filling in turnovers, as well as apples. The sheets are 10 inches by 18 inches, but can be rolled out a few more inches on a lightly floured surface.įrom there, you can either use the sheets whole, or cut them into smaller portions, as I did for this recipe. It can be thawed in the refrigerator, or on the counter. Though it is possible to make puff pastry at home, it's much easier to buy it in the store. It is a kind of laminated dough, which means that dough is wrapped around butter, rolled, then folded, chilled, and the process is repeated at least three times, so you end up with a thin layer of butter between many layers of dough. The traditional name is pâte feuilletée, which literally means "puffed pastry." ![]() It is often sold in either sheets, or cups. Can you really eat pie for breakfast? Yes! Cherry turnovers, a common breakfast pastry, are like little handheld pies in a flaky puff pastry crust.Īre you familiar with puff pastry? You may have seen it in the freezer section of your grocery store. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |