crossem.blogg.se - Cherry turnover recipe

Roll out the puff pastry: Sprinkle a small amount of flour onto your countertop. Prepare for baking: Preheat oven to 400☏-line two baking sheets with parchment paper and set aside.Īssemble the egg wash: Whisk together 1 tbsp of water and one egg in a small bowl, and set aside. Then refrigerate the dough.How To Make Cherry Turnovers With Puff Pastry Now, it you are working fast, your kitchen is not 100 degrees, and you still see the pieces of the butter, make all 6 of the turns at once. This is also why I recommend chilling the dough after 3 turns of laminating the dough. If the butter melts into the dough while we are laminating it, then the benefit of the steam is essentially gone. 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. This recipe Homemade Puff Pastry Turnoversįirst things first – there is no need to fear when you hear the words homemade puff pastry.