Wednesday, May 25, 2011

Cherries Cherries Cherries......

If you know me I love baking with any type of fruit I can get my hands on. Since we are almost to June, let's delve into the wonderful treat called... Cherries. 

There are so many options but I am sure your first thought was cherry pie. Or maybe that was just the conversation I was having in my own head where I wished one would magically appear when I open my oven door. Did you debate on checking the oven just incase?? I did....Drat! 

So I guess making Cherry Turnovers is in order since mental fruition doesnt seem to work. Luckily, this recipe is designed to show you how easily you can make them from scratch. Now is the moment to jump up and down with excitement!

I prefer to make Turnovers with a Pâte Brisée dough. This dough is an extremely buttery, flaky base perfect for a pie, tart or pastry such as this. It is important to note with this dough it needs to remain cold and attempt to touch as little as possible. This will allow you to enjoy the flaky crust the butter helps create which this dough is well known for.

Pâte Brisée
1 1/4 C Unbleached Flour, plus additional for dusting
1 stick Unsalted Butter
1/2 tsp Salt
1 1/2 tsp Sugar
5 Tbsp Ice Water

First step, cut butter into small cubes and freeze for one hour to it is chilled completely. Next, in a food processor, combine flour, salt and sugar. Add butter and pulse several times (about 45 seconds) until mixture is course with small pieces of butter. Finally, add water one Tbsp at a time until mixture clumps together. If you put some between your fingers and it doesn't sticks together add more water. 

Remove dough and place on clean surface shaping into a round. Here is where you do not want to touch the dough more than needed or the butter will melt. You should see small flecks of butter in the dough (Yum!!) Wrap in plastic wrap and refrigerate for 45 minutes (minimum). You can keep the dough chilled for up to 3 days.

Cherry Filling (or you can use premade filling)
4 C Frozen Unsweetened Cherries, unthawed
1 C Sugar
3 Tbsp Cornstarch
1 1/2 Tbsp Lemon Juice

Place frozen cherries, sugar, cornstarch and lemon juice in a heavy bottom saucepan. Bring to a boil over medium heat,  constantly stir. Once boil is reached, turn down heat and simmer until thickened. Cool.  

To put together turnovers
Be sure to let dough sit for 15 minutes before you start working with it. Turn on oven to 400 Degrees. Sprinkle flour on clean surface and on round. Roll out dough into a rectangle 16x11. Trim edges and cut into 6 squares.  (Set aside these scraps for a secret below)

 Fill each square with 1 1/2 Tbsp filling. Fold each dough square into a triangle and seal with a fork. (You may need to dip fork in flour to keep from sticking.)  Cut 3 steam vents in top of each turnover and place on cookie sheet. (Optional - Brush top of turnover with milk and sprinkle with sugar.)

Bake for 24 minutes until golden brown.  Once baked, place on rack to cool. 

EXTRA - Now back to the dough scraps you have left over.  At this moment, don't throw away these pieces of flaky dough and instead turn into a great treat. Brush one side of the dough with either water or milk then sprinkle with cinnamon/sugar. Cut into bite size pieces (I use a pizza cutter) and place on cookie sheet. Bake in 400 degree oven for 10 minutes until golden. Cool and Enjoy!!! 

There are so many other fillings you can use for these turnovers - Apple, Peach, Blueberry, etc...What would be your favorite?? 

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