![]() ![]() 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. Serve warm.Ĭlick Here to Print the Recipe for Cherry Turnovers with Puff Pastry.This recipe Homemade Puff Pastry Turnoversįirst things first – there is no need to fear when you hear the words homemade puff pastry. Remove and cool on a wire rack for at least 15 minutes.Bake the turnovers for 20 to 25 minutes or until they are puffed and golden. Brush the tops of each turnover with the egg wash and sprinkle with a bit of turbinado sugar.Carefully place each turnover on to a parchment-lined baking sheet. Seal the edges by pressing around the turnover with a fork. Fold the squares over, corner-to-corner, to form a triangle. of the cooled filling just off center of each square. Using a pastry wheel, pizza cutter or very sharp knife, cut the square into 9 five-inch squares. On a heavily floured surface, roll out the puff pastry into a 15-inch square.Remove from heat and allow to cool to room temperature.In a medium saucepan, bring the cherries, sugar, lemon juice, cinnamon and cornstarch to a boil over medium-high heat.2 cups of Stemilt’s dark-sweet cherries, pitted and halved.Use Stemilt’s fresh, Sweet-Dark Cherries in the summer to make this recipe even more delicious! Cherry Turnovers with Puff Pastry For more information on their fresh produce and recipes, visit .Ĭherry turnovers are the perfect dessert or summer brunch recipe. Recipe and photography provided by our friends at Stemilt. ![]()
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