First time using Tenderflake Puff Pastry - definitely will try again with another recipe. After baking I realized I didn't roll pastry into long rectangle, so yield was 4 huge turnovers.
|1 can||Cherry Pie Filling|
|1 Pkg||397 g Tenderflake Puff Pastry|
|2 tbsp||white sugar|
Thaw Puff Pastry for 2 hours or overnight as directed on packaging. Prepare 2 baking sheets and line with parchment paper. Once pastry is thawed carefully separate 2 sections. On floured surface roll out once section at a time until it is 3 times it's size giving you a long rectangle about 12 inches in length. Cut each into 4 squares using a sharp knife or pizza cutter. In the centre of each square place a soup spoon of pie filling. Then using your fingers, dip into water and run around all outside edges. Fold squares into triangle, seal edges by pressing lightly with your fingers or with a fork. Place 4 turnovers on parchment lined baking sheet leaving enough room for expansion during baking process. Cut a few slits in the top of each turnover. Repeat process with 2nd section. Beat egg and with pastry brush lightly brush mixture over top of all turnovers, then sprinkle tops with white sugar. Chill for 30 minutes. Arrange oven racks to accommodate 2 baking sheets then Preheat oven to 400 degrees. Place well chilled turnovers into pre-heated oven and bake for 20 -25 minutes until puffed up and golden. Let turnovers cool before serving.
If you store uneaten in plastic wrap or enclosed container they will become soggy. Better to just loosely tent with tinfoil.
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