No More Mr. Nice Pie
  • About
  • Blog
  • Pies About Town
  • Pie-Ku
  • Recipes
    • Recipe Index

Recipes

FRESH CHERRY TURNOVERS

7/3/2015

0 Comments

 
Picture
makes 8

(adapted from Fine Cooking and Cooks Illustrated)

2½ cups cold flour
¾ teaspoon salt
½ teaspoon sugar
12 oz. cold, unsalted butter, cut into cubes
¾ cup ice cold water (you will use less than the full ¾ cup)

Place the cubed, cold butter into a large bowl. Whisk together flour, salt and sugar in a separate bowl. Sift this onto the cold butter cubes and use a bench scraper to cut the butter into the flour. The mixture will be crumbly. Add the cold water a little at a time using the bench scraper to bring the dough together. I did not use the full ¾ cup; the dough should be shaggy and crumbly. Turn the dough out onto a sheet of lightly floured parchment and shape it into a rough rectangle, about ½” thick. (Some prefer to work directly on a lightly floured countertop, which is perfectly fine. The trick is not to add too much additional flour.)Fold the dough into thirds, like a letter. Turn it 90 degrees so the folds are vertical. Roll into a rectangle, rolling open end to open end. Fold into thirds again, turn, roll, and repeat. The dough will become smooth. Wrap in plastic wrap and chill for half an hour. Remove from the fridge and give it two more “turns.” Wrap once more in plastic and let it rest in the fridge for another half hour before rolling out.  Cut a 5” square template out of parchment paper. Roll the dough into a rectangle about ¼” thick and cut out eight 5” squares. Set the squares on a parchment lined baking sheet and chill them while you prepare the filling.

Cherry Filling

(this will make more than you need for the turnovers; use the extra syrup and cherries over ice cream or in beverages)

1¼ pound of sweet cherries
½ cup sugar
1 vanilla bean, split, seeds scraped using the tip of a small sharp knife
1 teaspoon fresh lemon juice
pinch of salt

egg wash made from one egg yolk and 2 tablespoons cream or milk
coarse sugar for sprinkling

Rinse and pit the cherries. Add the vanilla bean scrapings to the sugar and mix with your fingertips to blend. Place the cherries in a large bowl, add the vanilla sugar, lemon juice and salt. Turn to combine and let the fruit macerate for half an hour. Strain the fruit well, reserving the juice. Preheat the oven to 400 degrees.

Remove the pastry squares from the refrigerator. Place two tablespoons of cherries in the center of each square. Brush the edges of the pastries with some of the reserved cherry juice, then fold each square into a triangle. Seal the edges with a fork. Brush the turnovers with the egg wash and sprinkle with sugar. Place the turnovers on a parchment lined baking sheet. Return the turnovers to the fridge for at least 15 minutes before baking so the pastry is cold before it goes into the oven. Bake at 400 degrees for 20-25 minutes, rotating the pan halfway through, until golden.

0 Comments



Leave a Reply.

    Archives

    March 2025
    January 2025
    July 2024
    February 2024
    January 2024
    September 2023
    May 2023
    April 2023
    March 2023
    February 2023
    January 2023
    November 2022
    September 2022
    August 2022
    July 2022
    May 2022
    April 2022
    February 2022
    January 2022
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    May 2021
    April 2021
    February 2021
    January 2021
    October 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013

    RSS Feed

Artwork by Retsu Takahashi
© Ellen Gray All Rights Reserved 2014
  • About
  • Blog
  • Pies About Town
  • Pie-Ku
  • Recipes
    • Recipe Index