photo courtesy of - though I must say, mine look a lot better than this photo, though they glazed the entire turnover instead of creating stripes of the glaze. Add a little more milk if you need to to create a syrupy concoction, then drizzle of cooled turnovers. You could also create a simply confectioner's sugar glaze as you would use on cinnamon buns if you are so inclined, simply take one cup of powdered sugar, sift, then add 1/4 cup of milk, whisk till combined.Allow to cool for 10 minutes before diving in.Once slightly cooled, add to your turnovers, fold over as described above and bake in a hot oven for 15-20 minutes.Add 1/4 teaspoon pure almond extract for serious extra flavor which matches really well with the cherries.Add cherry juice drained from cherries, cook over medium heat until clear and thickened stirring constantly.Add sugar and cornstarch to 2 quart pot. Ingredients Pitted sour cherries, 4 Cup (64 tbs), drained Granulated sugar, 2 Cup (32 tbs) All purpose flour, 6 Tablespoon Nutmeg, 1/4 Teaspoon Butter/.Filling can be used over cheese cakes and as cake fillings for two layered cakes.Directions for Homemade Cherry Filling for Turnovers:.Continue to simmer 3 minutes until apples are soft and caramelized. Unfold the puff pastry sheets and place on a floured surface. Work with one sheet of the thawed puff pastry at a time, keeping the rest in the refrigerator until you’re ready to work with it to keep it cold. Reduce heat to low and stir in 1/4 cup brown sugar, 1/2 tsp cinnamon, and salt. Line a baking sheet with parchment paper or a silicone baking mat. Add diced apples and cook, stirring occasionally until softened (5 min).
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