![]() Other great choices include blueberries, raspberries, and strawberries! Can I use frozen fruit? Yes! Feel free to use your favourite berries, a mixture of them, or whatever is in season or available for you. Serve warm: once ready, allow some time to cool before serving as the filling would be very hot! Serve warm and enjoy!.Bake:Bake in a preheated oven for 15 to 20 minutes until the pastry is golden brown, puffed up, and flaky.of milk) and sprinkle with some brown sugar. Add egg-wash:Brush each turnover with egg-wash using a pastry brush (beat an egg well and mix in 1 tbsp.Pierce the surface with a fork in one or two areas. Gently press the edges together using a fork. Seal well: Dip your finger in some water and run it along the edges of each piece of pastry square and then fold each square in half.of cherry filling (make sure it has cooled down sufficiently) in the middle of each pastry square. Roll out and cut pastry: Roll out puff pastry on a lightly floured surface and cut out 4.5" (12cm) squares.Once the mixture is ready, transfer to a glass bowl and cool down before using. Bring these to a simmer for 10-12 minutes. Make the filling: Heat the butter, berries, sugar, rum flavoring, and cinnamon in a small saucepan.How to Make Cherry Turnovers with Puff Pastry Needed to brush the pastry before baking for that super flaky, golden brown pastry, and to help seal the edges of your turnovers! Always dissolve cornstarch in cold water before adding to other ingredients.Įgg-wash - made using a small egg and 1 tbsp. Use rum flavoring or alcoholic rum or brandy as desired.Ĭinnamon - this is also optional, but a pinch of ground cinnamon works wonders with cherries (and blueberries)!Ĭornstarch - a small amount is added to the filling mixture as a thickening agent. Use unsalted butter if possible.įlavoring - although this is completely optional, I do love the flavor pairing of cherry and rum (or brandy). Try using coarse sugar, ideally.īutter - needed for the filling mixture. My preference is brown sugar, but granulated sugar works just as well if brown sugar is not available. Sugar - sugar is used for the filling mixture and again for sprinkling turnover pies before baking. Puff pastry can also come ready rolled so that you don't even need to roll it out, and sometimes with baking paper as well! You'll need to cut out squares measuring approximately 12cm (4.5"), so make sure to have an adequately-sized puff pastry.įruit - I chose to use cherries for this recipe, but you can use any type of berry or a mixture of berries! I always prefer using fresh cherries, but you can also use frozen berries straight out of the freezer into the saucepan. Puff Pastry - For these cherry turnovers, I used store-bought puff pastry. Require 9 basic ingredients and made with store-bought puff pastry.Can be made ahead and stay fresh for up to 3 days.These cherry turnovers with puff pastry are flaky and crusty on the outside and juicy on the inside!.A great way to use extra fresh or frozen berries.Simple, delicious treat, ready in under 1 hour.Why You'll Love These Puff Pastry Cherry Turnovers How to Make Cherry Turnovers with Puff Pastry.Why You'll Love These Puff Pastry Cherry Turnovers.These cherry turnovers are so simple to make, and they are ready in no time! They can be made with fresh or frozen cherries, or any berries that are available to you.įor this recipe, I used store bought puff pastry or pasta sfoglia and it makes it all the more easy! All you need to do is roll out the dough (or use ready-rolled puff pastry, prepare the filling (which takes under 15 minutes), brush with egg-wash, and bake away! Jump to: Flaky pastry for breakfast? Yes, please! Crispy, buttery, puff pastry filled with homemade fruity fillings is one of my go-to comfort treats.
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