Feeling like indulging? This recipe is for you. These divine treats have a flaky crust and delicious interior and will leave your tongue begging for more!
Ingredients
Pastry
250g butter
250g flour
1 1/2 tsp lemon juice
120 ml cold water
Pinch of salt
Egg ( optional)
Filling
350g pitted and chopped cherries
1/3 cup sugar
1/4 cup water
3 tsp lemon juice
1/2 tbsp corn starch.
Prep time- 2.5 hours
Cooking time- 30 minutes
Makes- 12 3”x1.5” turnovers
Procedure
In a bowl, mix the salt with the flour.
Cut 1/3rd of the butter in to small cubes and mix it in the flour. With your fingers, mash up the butter cups until they are fully incorporated into the flour.
Slowly add the water and lemon juice , kneading the dough constantly to avoid lumps.
As the dough forms, take it out of the bowl and knead it for a few minutes on a clean counter, sprinkling flour to avoid sticking when needed.
Form a rough square with the dough and leave it to chill in the fridge for 1 hour.
Take the remaining butter and lay it between two pieces of parchment paper. With a rolling pin hit it with moderate pressure to help flatten it.
Once it is reasonably flattened, roll it out further with the rolling pin. Put it in the freezer to chill.
Take out the dough and roll it out to roughly twice the size of the butter sheet. At this point the dough is quite hard so hitting it with a rolling pin helps to flatten it.
Take out the butter and lay it on one side of the rolled out dough.
Fold the remaining dough over the butter so that it is completely covered.
Seal the edges by pressing them down with a rolling pin rolling pin.
Roll this sheet further, laterally, the fold it in thirds to create three layers. Put this in the fridge for 15 minutes. Repeat this step twice more with 15 minute intervals in between.
In a saucepan put the water, cherries and sugar and keep it on the stove on medium heat.
In a separate bowl mix the lemon juice and the cornstarch.
When the cherries reach a boil, slowly add the cornstarch mixture. The mixture should start to thicken.
When it has reached a consistency you like. Turn off the the heat and let it cool.
Take out the dough and roll it out quite thin.
Cut it into rectangles of the dimensions 3”x1.5” or any other dimensions.
On half make three cuts with a sharp knife
On the other half put spoonfuls of the cherry filling.
Cover the cherry filling with the rectangles with cuts and seal the edges with the end of a fork
Brush on the beaten egg and put them in the oven for 20-30 minutes or until golden brown.
Enjoy!
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