August 28, 2012

Cherry Turnovers

Posted by HI Cookery under 08 August | Tags: , , , , |
Leave a Comment 

Cherry Turnovers

Cherry Turnovers

August 28: National Cherry Turnover Day

As an alternative to cherry pie or tarts, Highlander indulges in cherry turnovers once in a while. Like his favorite cherry pie pockets, these sweet snacks are portable and petite and an easy-to-make treat! These dessert dumplings are prepared with puff pastry encasing cherry pie filling. The technique is to “turn over” the puff pastry squares into triangular shapes, hence the name. Try this turnover recipe for a tasty pastry on National Cherry Turnover Day.

Recipe

(Adapted from Group Recipes)

Ingredients

  • 1 package (17.25 ounces) frozen puff pastry (we used Pepperidge Farm brand)
  • 1 can (21 ounces) cherry pie filling
  • 1 egg + 1 teaspoon water, lightly beaten
  • 1 cup powdered sugar
  • 1-2 tablespoons milk, water or kirsch (cherry liqueur)

Directions

Thaw the frozen puff pastry according to the package directions. Unfold each sheet on a lightly floured surface. Lightly press finger to smooth out the folded creases. Cut each sheet into quarters for a total of eight squares. Drain the cherry pie filling in a colander.

Cherry Turnovers

Spoon the filling in the middle of each puff pastry square. Moisten the edges with egg wash. Turn over and fold the pastry square in half to make a triangle; repeat for all.

Cherry Turnovers

Seal the edges with the tines of a fork. Cut small slits with a knife to vent the turnovers. Place on a foil-lined baking sheet that has been lightly greased with cooking spray. Brush the tops with egg wash. Bake in a preheated oven at 400 degrees F for 10-15 minutes until golden brown and puffed. Remove from the oven.

Cherry Turnovers

Meanwhile, in a bowl, make the glaze by stirring the milk/water/kirsch into the powdered sugar until smooth. Place in a zip-top plastic bag. Snip a small hole at the point of the bag. Drizzle the glaze over the cherry turnovers. Let set slightly. Serve while warm.

Cherry Turnovers

Notes

  • Instead of drizzling glaze over the baked turnovers, try sprinkling a bit of turbinado/coarse sugar or sliced almonds on top of the egg wash before baking them.
  • Check out other cherry recipes by searching our blog.
 

August 11, 2010

Pasteis de Santa Clara

Posted by HI Cookery under 08 August | Tags: , , , , |
Leave a Comment 

Pasteis de Santa Clara

Pasteis de Santa Clara

August 11: Feast Day of St. Clare

The Franciscans have had an enduring presence in our lives. Capuchin friars used to administer at Islander’s family parish in Hawaii for many years. In fact, a Franciscan priest officiated at our engagement blessing at a special mass. We also currently attend St. Francis of Assisi Catholic Church in Texas.

St. Clare, a 13th century Franciscan nun, is known as the feminine counterpart of St. Francis of Assisi. She was born into nobility but vowed a monastic life of poverty. We honor St. Clare on her feast day with an adaptation of a recipe for pasteis de Santa Clara (St. Clare turnovers) from a monastery in Portugal.

Recipe

(Adapted from Cooking with the Saints by Ernst Schuegraf)

For the pastry dough

  • ½ cup (1 stick) butter, chilled
  • 1 ¾ cups flour
  • 2 tablespoons ice water
  • 1 egg, slightly beaten

Directions

In a mixing bowl, cut in the butter with the flour and water. Knead until a pliable dough is formed. Cover with a plastic film wrap and refrigerate while making the filling.

For the filling

  • ½ cup sugar
  • 1 tablespoon water
  • ½ cup almonds, ground
  • 4 egg yolks

Directions

In a saucepan, melt the sugar with the water and stir until dissolved. Bring to a boil until thickened. Add the ground almonds and egg yolks, stirring constantly until the filling is thick and well blended.

Pasteis de Santa Clara

Roll out the dough to 1/8-inch thick. Use a round cutter to cut a three-inch diameter. Place a teaspoon of the filling in the middle of the circle. Fold over and seal the edges with water. Continue making the rest of the turnovers.

Pasteis de Santa Clara

Brush the tops with the beaten egg. Place on a greased cookie sheet and bake at 400 degrees F for 20 minutes or until golden. Remove from the oven. While they are still hot, dredge in sugar. Cool over a wire rack. Yield: 24 turnovers.

Pasteis de Santa Clara

Notes

  • We used almond meal/flour for the filling ingredient in this recipe. Thanks to Lisa L., our generous friend in Germany, for sending us the package of pulverized nuts for the pasteis de Santa Clara.