Once they are frozen, transfer them to a ziplock bag and freeze them up to a month. Once the pastries are assembled (DO NOT brush with milk), freeze them flat on a single layer. Powdered sugar – Simply dust the baked pastries with some powdered sugar. They will add a nice crunch and taste to them.Ĭoarse Sugar – Sprinkle a generous amount of coarse sugar on top after brushing with milk. If you don’t want to do it, below are some other options to make them fancy! □Īlmonds – Sprinkle the slivered almonds or sliced almonds on the stuffed turnovers before baking. I have drizzled a simple vanilla glaze over the pastries to make them a little more attractive and delicious. Serve them as a snack, dessert or breakfast. ![]() Store-bought pie filling can be used in this recipe. The options are endless, you can use apples, peaches, blueberries, raspberries, strawberries or pears. I love to fill the turnovers with the seasonal fruits. If you don’t have puff pastry in hand, you can make turnovers using the pie crust or phyllo dough. I always make my own pie fillings but store-bought pie fillings are works well in this recipe. Can I use store-bought cherry pie filling? Can I use frozen cherries?Ībsolutely, thaw them before you make the filling. These bakery-style fruit pastries are easily made at home with just a handful of ingredients.Ĭherry turnovers are one of the simple desserts or breakfasts to make whenever you have guests or have no time in hand to prepare anything fancy. Turnovers are easy and simple stuffed pastries made with puff pastry sheets and homemade cherry pie filling. These little sweet pastries are best when served as breakfast or snack with a cup of coffee. 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.Super easy, flaky and delicious puff pastry turnovers with homemade cherry pie filling and vanilla glaze. 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. 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. ![]() 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. At first bite, the exterior crisps and flakes before yielding to a gelled filling with chunks of soft dark cherries. ![]() A wonderful treat for enjoying at breakfast, brunch, or dessert. The bright and sweet filling of a cherry turnover is the ideal flavor companion to crisp and buttery puff pastry.
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