ritemili.blogg.se - Cherry turnover recipe

Lightly brush the tops of the turnovers with egg wash (a silicone pastry brush works great) and bake for 25 minutes, or until the tops are golden brown and the innermost layer of the dough is cooked through.

Place the turnovers on a parchment-lined baking sheet and quickly repeat steps 2-5 with the second sheet of puff pastry.

Press down on the two open edges with a fork to seal them & prevent any filling from leaking out.

Fold the puff pastry over the pie filling by connecting the bottom right corner of each square to the top left corner to form a triangle shape (see pics above for reference).

Brush the left & top edges of each square with a small amount of egg wash.

Whisk the egg & water together in a small bowl to form an egg wash.

Spoon about 1 1/2 tablespoons of cherry pie filling into the middle of each square (resist the urge to overfill them).

Cut the sheet into 4 squares and separate the pieces so they don't get warm & stick together as you work.

(Keep the other sheet in the fridge to stay cool until you're done with the first.) If your sheet is not already in a square shape, using a rolling pin to gently extend the dough until both sides are equal.

Meanwhile, lightly dust a large cutting board, unfold one sheet of puff pastry, and lay it out on the board.

Look for it in the baking aisle or wherever they keep sugars.

Maple sugar hasn't really caught on yet ( I hope it does), so you may not be able to find it at regular grocery stores (health food stores likely sell it).

Measure in what you need and blitz it a few times until it's a fine powder.īecause I used maple sugar, it created a maple lemon glaze, and.oh my gosh, the combo is heavenly in my book. Any granulated sweetener works! All you need is a clean coffee grinder. I don't have a big sweet tooth and rarely keep powdered sugar on hand, so I made my own using one of my favorite granulated sweeteners: maple sugar. Since the puff pastry isn't sweet and there's much more of it than the fruit filling, adding a drizzle of slightly sweet & citrusy glaze on top gives them a punch of flavor in each bite that compliments the cherry pie filling beautifully without overwhelming it. So what's the next best thing? Homemade, of course!Īnd honestly.nine times out of 10 ( unless you're lucky and have a stellar made-from-scratch bakery near you), homemade is going to taste MUCH better anyway.īeyond the amazing filling (tooting my own horn here), what takes these turnovers over the top is the lemon glaze. And I'm trying to cut down on eating out ( although I love trying new foods & supporting local restaurants) because it's $$$ compared to meal planning at home. They're one of my favorite treats (along with scones) to pick up at bakeries, coffee shops, or bookstore cafes when I'm ordering a coffee, hot chocolate, or tea & sitting down to read a book or work on my laptop.īut my trips to said establishments are few & far between these days (I'm sure you can relate). Cheesecake, double chocolate banana muffins, flourless chocolate cake, peanut butter cookies, ice cream cookie sandwiches, and shortbread cookies are good examples.īaked goods like almond croissants, cream cheese danishes & fruit turnovers fall into this category because the filling is (hopefully) mildly sweet, but encased in a big, flaky, buttery pastry. Often when I'm craving dessert, it's something slightly sweet and with some fat and/or carbs mixed in to make it more decadent & satiating (instead of a straight sugar bomb).