healthcareqert.blogg.se - Cherry turnovers with puff pastry recipe

Cornflour / cornstarch: A little cornflour (cornstarch) will thicken the juice up so you don’t need to leave anything behind.

It just sweetens without adding other flavours.

Sugar: Just regular white granulated sugar is perfect here.

It adds an extra tartness and lemon and cherries just go together so beautifully.

Lemon: Both the juice and zest of a lemon are used in the cherry sauce.

You’ll still need to cook them down and thicken the sauce but it only takes 10 minutes.

Cherries: I use fresh cherries in this as they just have the best flavour but you can use frozen or tinned cherries too.

Tools you’ll needĭetailed instructions in the recipe card below. While the traditional strudel dough is a very thin and wrapped around in layers (a little like filo sheets / phyllo), I’ve chosen to go super simple with this one and use store-bought puff pastry (because life’s to short to make puff pastry). Most well known is the apple strudel but just about any fruit can be turned into a strudel. What is strudel?Ī strudel is a dessert made of thin pastry stuffed with fruit and baked.

Tart and sweet all at once, soft and plump, the cooked cherries are actually adapted from my fresh cherry sauce and one of my favourite ways to use them. If you can get fresh cherries though, I encourage you to try them. The cherries shown here are cooked from fresh – don’t worry it’s very simple and takes no time at all – but you can use canned cherries too (see my variations section).

Why you’ll love itįruit filled desserts are always a crowd pleaser and when I say this is easy, I mean it. You could even try your hand at danish pastry and use it for this strudel. If you love pastries, try these custard danish or lemon curd danish. Plump juicy cherries, cooked and softened in juice then stuffed into pastry and baked to crispy golden perfection. So easy to make and seriously delicious, everyone will want a slice of this puff pastry cherry strudel.