Experimenting With Pastry Puff: Turnovers

Hello, everyone!

I know its been awhile. Like I said in my last post… a lot going on right now! I’ll be sure to tell you about all of it once its said and done.

Anyways, today I’m sharing my first experience using pastry puff… Cherry turnovers!
pastrypuff

So. Using pasty puff (I used Pepperidge Farm frozen puff pastry) is simple.

pastrypuff2

All you do is thaw it out according to the instructions on the package and get baking! Like I said earlier, my first attempt with using this product was to create cherry turnovers.

roll it out
After the pastry puff was thawed out I rolled it out into a big square. (well as much as a square as I could manage.)

divide
I then used a butter knife to divide the dough into smaller squares.

cherries
Now is time for the cherries! My first batch I made my squares too small for the amount of cherries I filled them with… the results weren’t pretty…
fail
The pastry puff didn’t stay closed when they baked revealing the cherries and allowing the juice to escape. This resulted in cherry ‘nests’ as I called them, with burnt cherry juice on the bottom… not what I was going for.
but ok
If you could get most of the burnt part off it wasn’t bad…
muchbetter
The second batch turned out much better! I used larger squares and a little less cherries!
nomz
yum
I also created a glaze for my turnovers consisting of about a cup of powdered sugar mixed with a table spoon or so of milk. Nothing fancy, but tasty nonetheless!

Well, that about sums up my first experience with pasty puff! I certainly hope all of this craziness is over soon so I can find the time to post regularly again!

-The Whale

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s