![]() ![]() It will not burn as easily as plain butter because the dairy part is gone. Skim off anything on the top and pour off the golden clear part, the oil. The golden stuff in the middle is what you are looking for. Some of the better solids will sink, some will float. ***HOW TO MAKE YOUR OWN CLARIFIED BUTTER: Just take a cube of butter and melt it slowly in a small saucepan. If you are not fold of cherry pie filling, use any filling of your choice. Puff pastry would work here too, but I imagine with less folding. As it is I only made a half batch and refroze the rest of the dough for another day. Its light, crispy, even the next day, not doughy or too sweet. Powdered sugar covers a multitude of sins and I keep a shaker of it handy to top all kinds of things.įor looks, I might give them another 5 minutes of browning next time. A sprinkling of powdered sugar on top makes them prettier. I could tell when they were golden and cherry juice was leaking out of some. You can bake them to a varying degree of brown. Check them and when they are browning on top, they are done. Once the oven is heated and all the turnovers are…folded up and turned over, pop them in and bake for about 30 minutes give or take. (It is supposed to be close to 100 degrees out today, so there is no way I’m turning on this oven! And I need to make some granola, ack!) Maybe I should have mentioned this earlier. But it is just more clarified butter and a sprinkle of turbinado sugar. When you are at an end,tuck in the last edge somewhere, butter the top and sprinkle with some more sugar. Fold corner to edge, then up, then left, etc. ![]() Blob of cherry pie filling near bottom of phyllo. This will give you a triangle bottom, with the cherry pie filling inside. Now dredge up your boy scout/girl scout training on the folding of American flags.įold over the bottom left corner up to line up with the right side. You put a largish dollop of cherry pie filling toward the bottom and to one side. You will have 2 long sheets about 3 1/2″ wide. Now cut down the middle of the pastry sheets, longways. Lay another 2 sheets over that and brush with butter, sprinkling with sugar. Brush with melted and clarified butter and sprinkle with sugar. So, I lay the 2 sheets on a large cutting board. So I worked with 2 thin sheets at a time. Its so thin I almost couldn’t feel anything in my fingers. It’s like working with dough so thin, I think of the weavers from the story “The Emporers New Clothes” when the tailers were pretending to thread needles with invisible thread. Most recipes have you working with 1 sheet of phyllo at a time. You also either need some Ghee or to melt your own clarified butter. You need some store bought Phyllo dough, thawed. So I looked up a few recipes that really were not recipes at all and here is what I came up with.More of an assembly than a recipe. But now here I was with opened cherry pie filling. Well, it turned out for the pastry I was making the Morellos were just what I needed. ![]() My friend Julie had given me a jar of pie filling and I had a jar of Morello cherries from Trader Joes. Then for some reason that escapes me at the moment, I needed to open jar of cherries.I had 2 kinds and wouldn’t you know, I had to open both kinds to find out which I needed to use. Stuck it in the freezer at home.Įvery time I went to use it, it seems I forgot it needed to be thawed out overnight in fridge or 5 hours at room temp. Phyllo? Baklava, right?Anything else? Prosciutto and phyllo wrapped asparagus too. A memory crept out of the dark recesses of my bakers brain. There, in the freezer section was something I was not expecting to see! Phyllo dough. (Over a 2 day period.) (But who’s counting.)Īnyhow, it all started, as many tales do, in Trader Joes. It is just a way to assemble turnovers with ingredients already made.īut it was a quick and easy breezy snack to make.
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