There should be more cherries than thickened juices. Place 2 tablespoons cherry pie filling slightly off-center in the square. STEP 3: Work with 1 pastry square at a time.Brush all edges of the pastry squares with egg wash. STEP 2: In a ramekin, beat an egg with 1 tablespoon cold water.STEP 1: Roll out chilled dough into a 15-inch square between 1/8″ and 1/4″ thick.RECIPE PREP: Line 2 rimmed baking trays with parchment paper. Refrigerate until it’s time to assemble the cherry hand pies. Let it it sit for 20 minutes to shed heat and chill. Transfer cherry pie filling to prepared ice water bath. Cook 7 to 8 minutes, stirring frequently, until cherries soften and liquid thickens. STEP 4: Stir in cornstarch slurry until fully incorporated.STEP 3: In a medium saucepan, combine cherries, sugar, lemon juice, and salt.STEP 2: In a ramekin, mix the cornstarch with water until it dissolves and looks milky. ![]() Pull out an aluminum pie pan or a stainless steel bowl. Fill a broiler pan or an oversized bowl with ice water. Moisture is not the friend of flaky pastry. But keep in mind, the dough should not be moist or sticky. *IF DOUGH DOESN’T COME TOGETHER: Add ice-cold water, up to 3 tablespoons, as needed. Chill it in the freezer 20 minutes (or refrigerate 30 minutes or overnight). From a shorter end, fold dough in thirds like a business letter. STEP 4: Dust both sides of the dough with flour.If at any time the dough becomes warm, chill it in the freezer. It will become a cohesive ball.* Dust board with flour. STEP 3: Turn it onto a well-floured board.Most of the butter should remain visible so there will be marbling in the dough. Lightly rub and press flour into the butter to create a coarse crumbly mixture. STEP 1: Whisk together flour, salt and baking powder.It’s important that the butter stays as cold as possible! If butter softens, stick it in the freezer to harden it up. RECIPE PREP: Cut sticks of cold butter into pats or pieces. If the weather’s hot, freeze the butter for 1 hour before starting the recipe. For flaky layers the butter and sour cream must be very cold. This is a shortcut method for making puff pastry! It’s called quick puff or rough puff. SPARKLING WHITE SUGAR: Use turbinado sugar.Ĭherry turnoverS recipe QUICK PUFF PASTRY DOUGH.Or use the leftover egg wash from sealing the cherry hand pies for brushing the tops. FRESH CHERRIES: Use a can of cherry pie filling.VANILLA EXTRACT: Use 1/4 teaspoon almond extract.LEMON JUICE: Use lime juice or orange juice.PUFF PASTRY DOUGH: Save time with a box of frozen puff pastry sheets.SOUR CREAM: The best swap is plain Greek yogurt.ALL-PURPOSE FLOUR: Bread flour and gluten-free flour also work well for this recipe!.Look for these easy ingredient swaps! PASTRY DOUGH Missing an ingredient for this cherry turnover recipe? Don’t put on your shoes and head to the market. Sparkling white sugar (coarse sugar crystals).QUICK PUFF PASTRY DOUGHĬoarse sugar crystals give cherry hand pies beautiful sparkling tops! Have a variety of homemade turnovers at the ready for breakfast or dessert! INGREDIENTSīaking homemade fruit-filled pastries is very simple! All it takes are farm-fresh cherries and some basic pantry items. Pair the dough with apple pie filling or lemon curd. Prep a few extra batches of this blitz puff pastry dough recipe. This fruit-filled pastry is worthy of the best bakery in town. Mix together the heavy cream, almond extract, and powdered sugar to create a glaze and drizzle it on your cooled cherry turnovers.Flaky cherry turnovers are a nostalgic summer staple! This cherry hand pie recipe features light, crisp, buttery layers with amazing flake.Once they are golden brown remove them from the oven to cool. Spray the bottom of your air fryer with oil and bake the turnovers in the air fryer for 12 minutes (or 25 minutes in the oven).Scramble an egg and brush the tops of the turnovers with your egg wash. ![]()
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