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Cherry turnover recipe6/10/2023 But the key to the butter while we are making the dough is that it has to stay chilled. We talked about the steam that the melted butter creates to reveal the flaky pastry layers. It is not dissimilar to making our Homemade Buttermilk Biscuits, the dough in our Cherry Almond Galette, and the tiny pie crusts in the Individual Peaches and Cream Pies. As you start to roll out the dough, you will see pieces of butter throughout the dough, and this is what we want. We are going to cube the butter and incorporate it with the flour at the beginning of the recipe. And the result still proves that there is butter in every nook and cranny of the dough. This technique ensures there is butter in every nook and cranny of the dough.įor this recipe, I took the easy route. Then it is placed on top of the rolled out dough, and it is at this time you begin the folding, rotating, and rolling process. The stick of butter is kept whole and pounded flat with a rolling pin. If you are a fan of the Great British Baking Show, the pastry chef’s use the traditional technique. There are a couple of techniques for incorporating the butter into the dough. When the butter melts, it releases steam, which puffs up the dough revealing all of the layers. In fact, I would argue that the butter is the most important ingredient in puff pastry. It isn’t just the process of folding the dough that gives you all of the layers. Fold one side of the dough to the middle, then the other side to the middle – like a letter.Roll out the dough into a 9-inch rectangle.If you want to count them, I salute you! Laminating Dough Steps: For these turnovers, we are going to fold the dough 6 times, which will give us over 700 layers. There is a formula that calculates the number of layers, and with that, there are recommendations for how many layers a certain pastry should have. To make all those flaky layers, the dough needs to be folded over itself a few times to create these layers. I mentioned above the concept of ‘folding’ the dough. The beloved Julia Child taught the art of making puff pastry in her Mastering the Art of French Cooking cookbook, and it is with this that we’ll talk about finessing the dough next. The many layers are separated by air pockets created by the butter, and the result is flaky, crispy goodness.įrench patisseries have the market cornered on some of the best puff pastry treats, but that doesn’t mean that we can’t make a batch in our own kitchens. The pastry itself may seem like heavy dough, but in actuality, it is light and airy. What makes puff pastry such a delicacy are the tons of flaky layers. Then I realized that it is similar to making pie crust, just rolling and folding a few more times. Instead of icing for your turnovers, sprinkle coarse sanding sugar on the tops after you brush them with the egg wash before baking.This recipe Homemade Puff Pastry Turnoversįirst things first – there is no need to fear when you hear the words homemade puff pastry.For a chocolate turnover, use a liberal tablespoon of chocolate hazelnut spread! There are so many options! Use your favorite type of pie filling instead of cherry pie filling.Brush with egg wash and bake at 375☏ for 20 minutes. When you are ready to bake them, remove them from the freezer, place them on a prepared baking sheet and allow them to thaw for 20 minutes.Once frozen, store the frozen turnovers in an airtight container for up to 1 month. You can freeze these turnovers on a baking sheet, put them into the freezer, and freeze them until solid.Reheat in the oven or toaster oven at 375☏ for 5-10 minutes until crispy and warm You can store your cherry turnovers at room temperature in an airtight container for 1 – 2 days or in the refrigerator for up to a week.Powdered sugar, heavy whipping cream, and pure vanilla extract: Powdered sugar cream and vanilla create the yummy icing on the top of the turnover. You can use your favorite pie filling if you prefer.
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