![]() The edges of the pastry are sealed, the pastries are brushed with egg wash, and in 20 minutes the turnovers are golden brown and waiting to be drizzled with a simple powdered sugar glaze. Remove from oven and cool on baking pan for 10 minutes. Spread 2 inches apart on the baking pan and bake for 12-15 minutes or until golden brown. EPIC DUCK FAT SPICED CHERRY TURNOVERS 1 can pitted red, tart cherries, plus the liquid cup maple sugar (cane sugar works well too) 2 teaspoons lemon juice. Starting at the wide end, roll dough into a crescent shape. After the filling has cooled, it's scooped into squares cut from store-bought puff pastry dough before the dough is folded into triangular pouches. Spoon 1/2 ounce cream cheese and 1 1/2 Tablespoons cherry pie filling onto each section of dough. Using a rolling pin, spread each sheet into approximately a 12'x12' square. Carefully unfold the two thawed pastry sheets on a lightly floured surface. In a small bowl, whisk together egg with water, set aside. Once the cornstarch slurry is incorporated into the warm cherry mixture, the pot goes back over the heat to boil again so the filling can thicken and make a velvety texture for the liquid the cherries are suspended in. Line a baking sheet with parchment paper. This trick prevents any lumps of cornstarch in your filling. After the cherries have broken down slightly, some of the juice from the cherries is removed to dissolve the cornstarch before being added back into the pot. Lastly, a small amount of almond extract is stirred into the filling to compliment and accentuate the fruitiness of the cherries in a way that only this secret ingredient can. Over the heat, the sugar quickly dissolves into the natural juices of the cherries, and the addition of lemon juice brightens the flavor of the cherries making it just a little tart. The filling comes together in a pot before baking, ensuring that it is the right consistency before going into the pastry. Apply the egg white on sides of the square,as shown in picture2. Using a sharp knife, trim the edges of the turnovers slightly. Step2: Place a spoonful of pie filling at the center. Refrigerate the turnovers for about 15 minutes, or until firm. At first bite, the exterior crisps and flakes before yielding to a gelled filling with chunks of soft dark cherries. Step1: Arrange the puff pastry squares,as shown in picture 1. A wonderful treat for enjoying at breakfast, brunch, or dessert. ![]() Just try to buy organic if you can find it, to make me feel better.The bright and sweet filling of a cherry turnover is the ideal flavor companion to crisp and buttery puff pastry. If you don’t have any homemade cherry pie filling, the canned grocery-store version would be fine. I always stock up on crescent rolls during the holidays, because let’s face it – there are just too many Pinterest recipes out there that start with crescent rolls. Unfold both sheets of the puff pastry dough. Instructions Lay the pastry sheets on a flat surface. Canned crescent rolls have their place, don’t they? And everything in moderation – even highly processed convenience foods? Sigh.Īnd, while I’m confessing my processed-food sins, I should just probably go ahead and admit that we’ve eaten these twice in the past week. Find Whole Foods Market Cherry Turnover 4 Count, 12 oz at Whole Foods Market. This standard pie pastry recipe also includes a few tricks you might want to try the next time you make pie pastry from. 10 oz can of cherry pie filling 1 egg beaten 2 tablespoons water cooking oil I use olive oil. Theyre also great with mustard.Claudia Bodeker, Ash Flat, Arkansas. My children love the turnovers plain or dipped in ketchup. Drizzle glaze over turnovers and serve warm. My moms recipe for these flavorful pockets called for dough made from scratch, but I streamlined it by using refrigerated crescent rolls and an air fryer. Add 3/4 cup confectioners sugar and a tablespoon of milk to the melted butter and whisk until smooth. Melt 2 tablespoons of butter in a small bowl. ![]() And just semi-processed.īut, they’re authentically tasty and worth making exceptions for. While the turnovers are baking, make the buttercream glaze. But I used a homemade, canned cherry pie filling and my own glaze, so we’ll just say that these are semi-homemade. You can assemble, bake and eat them in under 30 minutes, but my version is just a little bit better. This delicious treat starts with our incredibly flaky pastry and is then filled with a slightly sweetened tart cherry filling. I know, you can buy these in a convenient little box, straight from your grocery store. As you know, I’m usually a pretty big advocate for home cooking with organic and non-processed ingredients. 1 tablespoon lemon juice cup sugar teaspoon almond extract pinch kosher salt 1 tablespoons cornstarch Assembly 1 (17.3-oz.
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