STEP 2: In a ramekin, mix the cornstarch with water until it dissolves and looks milky.Pull out an aluminum pie pan or a stainless steel bowl. Fill a broiler pan or an oversized bowl with ice water. Moisture is not the friend of flaky pastry. But keep in mind, the dough should not be moist or sticky. *IF DOUGH DOESN’T COME TOGETHER: Add ice-cold water, up to 3 tablespoons, as needed. Chill it in the freezer 20 minutes (or refrigerate 30 minutes or overnight). From a shorter end, fold dough in thirds like a business letter. STEP 4: Dust both sides of the dough with flour.If at any time the dough becomes warm, chill it in the freezer. It will become a cohesive ball.* Dust board with flour. STEP 3: Turn it onto a well-floured board.Most of the butter should remain visible so there will be marbling in the dough. Lightly rub and press flour into the butter to create a coarse crumbly mixture. STEP 1: Whisk together flour, salt and baking powder.It’s important that the butter stays as cold as possible! If butter softens, stick it in the freezer to harden it up. RECIPE PREP: Cut sticks of cold butter into pats or pieces. If the weather’s hot, freeze the butter for 1 hour before starting the recipe. For flaky layers the butter and sour cream must be very cold. This is a shortcut method for making puff pastry! It’s called quick puff or rough puff. SPARKLING WHITE SUGAR: Use turbinado sugar.Ĭherry turnoverS recipe QUICK PUFF PASTRY DOUGH.Or use the leftover egg wash from sealing the cherry hand pies for brushing the tops. FRESH CHERRIES: Use a can of cherry pie filling.VANILLA EXTRACT: Use 1/4 teaspoon almond extract.LEMON JUICE: Use lime juice or orange juice.
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