Tag Archives: Pastry

Pear Pastry Braid

Pear Pastry BraidIt’s almost time for pie. Almost.

Yes, I know it’s November now, but I can’t just switch from Popcorn Balls to Pumpkin Pie on a dime. And truthfully, I’ve been concentrating too hard on the World Series and anticipating the new Scorsese film this week to fully get down to business with Thanksgiving. Rest assured though that the pies are coming. Sides, too! But first, this Pear Pastry Braid.Pear Pastry BraidI mean, do you see this beautiful thing? Is it brunch food? Is it dessert? I don’t know. I don’t make the rules. I just make the pastry.Pear Pastry BraidAnd oh, is this a good one. Pear Pastry Braid is super buttery and filled with tender pears that have been tossed with ginger, lemon, and a few tablespoons of sugar. Yum!Pear Pastry BraidDon’t let these glamour shots deceive you–it’s surprisingly easy to make. Simply roll out a sheet of rough puff pastry (or the frozen thawed all-butter stuff), make a bunch of diagonal cuts down both long sides and fill the center with sliced pear filling.Pear Pastry BraidPear Pastry BraidAlternating sides, carefully cover the filling with overlapping strips of dough, producing a braid-like appearance. Give it a brush of egg wash and a sprinkle of sugar, and then let it bake til golden.Pear Pastry BraidSounds like a lot, but the time from when you start peeling pears to when you pull the finished pastry out of the oven is less than an hour. It can be sliced and served warm too, meaning that you don’t have to plan crazy far in advance (especially if you already have the pastry dough in the fridge). There’s so much planning around food this time of year that it’s kind of nice to have something you can make when the mood strikes or when someone says they’re going to pop by.Pear Pastry BraidYou know what else is nice? Eating a slice of sweet, flaky Pear Pastry Braid in your pajamas on a Saturday morning. Or a Saturday night. Or both.

What?! I don’t make the rules. I just make the pastry.Pear Pastry Braid

Pear Pastry Braid
makes 1 braid, about 6 servings

Rough Puff Pastry:*
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces unsalted European-style butter, very cold, cut into small pieces
1/4 cup water or milk, very cold

Pear Filling:
4 medium firm-ripe pears
5 tablespoons granulated sugar, divided
1/2 teaspoon ground ginger
pinch of Kosher or sea salt
juice of 1/2 lemon
1 tablespoon unsalted butter, cut into small pieces

Egg Wash:
1 large egg
1 teaspoon water

Make Rough Puff Pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Make the pear filling. Peel the pears with a vegetable peeler. Working with one pear at a time, use a large, sharp chef’s knife to trim off both ends. Slice down through the stem end to halve the pear lengthwise. Use a small spoon to scoop out the seeds. Slice the pear as thinly as you can.

Place sliced pear pieces in a medium mixing bowl. Toss with 4 tablespoons sugar, ground ginger, salt, and lemon juice. Set aside.

Preheat oven to 400F. Line a half-sheet baking pan with parchment paper.

Assemble the pastry braid. Flour a rolling pin. Unfold dough on the prepared pan. Roll dough out to 12×16-inch rectangle. Orient the pan/rectangle so that the side nearest you is a short side.

Carefully dust the edge of a sharp knife with flour. Cut off two small corners of dough on the edge furthest from you. Leaving a 4×16-inch space in the center for the filling, cut 1-inch diagonal strips strips down both sides of the pastry, as pictured in the post.

Fill the pastry braid. Leaving 1/2-inch of space at each short end, mound pear filling along the center (intact) section of dough. Make sure to leave any accumulated liquid behind in the bowl. Dot filling with butter.

“Braid” the dough. Starting at the edge furthest from you, take a strip of dough and carefully lay it across the filling. Then grab a strip of dough from the right side and carefully lay it over the filling so that it is overlapping the first strip. Continue doing this, alternating left and right until you reach the end of the braid. Fold the short edges up slightly to seal.

Make the egg wash. Combine egg and water in a small bowl and whisk together with a fork.

Paint egg wash over all exposed pastry. Sprinkle with 1 tablespoon sugar. Bake pastry braid for 25-30 minutes, or until pastry is golden and pears are tender.

Let pastry braid cool on its pan on a rack. When you can handle it (I could at 30 minutes, although it was still warm), very carefully slip your hands palm-side-up under the pastry and quickly lift it onto a large cutting board or serving tray. Use a large, sharp chef’s knife to slice it into pieces. Serve immediately.

Pear Pastry Braid is best the day it is made.

Note:

You may use frozen all-butter puff pastry instead. Thaw according to package directions and begin the recipe at the paragraph that begins “Make the pear filling.”Pear Pastry BraidPear Pastry BraidPear Pastry Braid

Pineapple Kolaches

Pineapple KolachesThe end of summer always seems to be a time when I lose my recipe muse, albeit briefly. It’s disconcerting and annoying, but temporary, and understandable, I think.

I’m getting tired of berries. I’ve done everything I’m going to do with stone fruit. I’m eating figs on toast, but can’t seem to rustle up any fresh ideas for them. My head is filled with recipes for pumpkin, apples and pears, but I won’t be posting any of them until after September 20th (wrote ‘em all down—Thanksgiving is gonna be goooood this year, y’all).Pineapple KolachesTimes like this are why I have my ever-growing list of blog inspiration. I wrote down “pineapple kolaches maybe?” after I made pineapple-centric sweet rolls and Rosh Hashanah challah last year, knowing I would be glad to see those words weeks, months or years later.Pineapple KolachesAnd I am, thank goodness. I think we can all agree that the unofficial last week of summer deserves some quality baked goods.Pineapple KolachesMake no mistake: these Pineapple Kolaches are quality.

This take on the Czech pastry favorite is made with a pineapple juice-spiked version of my favorite kolache dough and a tart, gingery pineapple filling. YUM.Pineapple KolachesPineapple KolachesPineapple KolachesPineapple KolachesKolaches are surprisingly simple to make—I think they’re less intensive than your average cinnamon rolls. The dough and filling are both made the night before baking. The next day, the kolaches are assembled, proofed, sprinkled with posypka (crumble) and baked until ever-so-slightly golden. It sounds like a lot, but the total “active” work time is probably 60-75 minutes and the payoff is 🍍🍍🍍🙌💗🎉‼️Pineapple KolachesThere’s little that beats a soft, fresh from the oven, butter-brushed pastry with jammy pineapple filling.Pineapple KolachesI won’t be diving into any pools this holiday weekend, but I really want to dive into that well of filling. Don’t you?!Pineapple Kolaches

Pineapple Kolaches
makes about 18 pastries

Pineapple Filling:
1 20 ounce can crushed pineapple in juice
1/4 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon ground ginger
pinch of Kosher or sea salt
juice of 1/2 lime

Dough:
1/2 cup (1 stick) + 3 tablespoons unsalted butter, divided
1/2 cup unsweetened pineapple juice (reserved from filling)
2/3 cup full-fat sour cream
1/4 cup granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
3 1/4 cups all-purpose flour
1 teaspoon lime zest (from 1 medium lime)
1 teaspoon Kosher or sea salt
2 large eggs, room temperature

Posypka (Crumble):
1/4 cup all-purpose flour
1/4 cup granulated sugar
pinch of ground cinnamon
pinch of ground ginger
1 tablespoon unsalted butter, melted

The night before you want to eat kolaches, make the pineapple filling. Set a colander over a bowl and pour in crushed pineapple. Press out 1/2 cup of juice and set that aside for the dough.

Combine remaining crushed pineapple in juice, sugar, cornstarch, ground ginger, salt and lime juice in a small saucepan over medium heat. Cook, stirring frequently, for 5 minutes, or until juices are clear and mixture thickens slightly. Cool for a few minutes. Transfer to an airtight container and refrigerate overnight.

Make the dough. Cut 1/2 cup (1 stick) butter into 8 pieces.Combine butter, whole milk, and sour cream in a small saucepan over medium-low heat. Melt together, stirring occasionally, until mixture is warm to the touch (about 115F). Pour into a large mixing bowl and stir in sugar. Sprinkle yeast over the top and allow to prove for 5 minutes. Mixture will have just a few small bubbles. If bubbles do not form, your yeast is dead. Discard mixture and start the dough from the beginning with fresh yeast.

Add 1 cup of the flour, the lime zest, and salt to the wet ingredients. Fold together. Fold in beaten eggs, followed by 2 1/4 more cups of flour. Dough will be very soft and a bit sticky.

Turn dough onto a floured surface and knead 5 minutes before forming into a ball. Dough will be very soft and sticky—use a bench scraper for easiest kneading. Grease a mixing bowl with oil. Place dough ball in the bowl, being sure to grease it on all sides. Press plastic wrap to the surface of the dough. Refrigerate overnight, about 8-12 hours.

In the morning, line two rimmed baking sheets with parchment. Remove dough from refrigerator and discard plastic wrap. Into two pieces. On a lightly floured surface, roll dough until it’s 1/2-inch thick. Use a 2 1/2-inch round cutter to cut kolaches, rerolling as necessary. Place 3 inches apart on prepared pans.

Melt 2 tablespoons of butter. Brush on the tops of cut kolache dough. Flour the back of a tablespoon and press it into the center of one kolache to make a well. Immediately fill with a heaping 1/2 tablespoon (1 1/2 teaspoons) of pineapple filling. Flour the tablespoon again and repeat process with all remaining kolaches on the baking pan. Repeat process with remaining baking sheet.

Loosely cover with plastic wrap (or greased foil) and allow to rise in a warm, draft-free place for 30 minutes, or until puffy.

Make the posypka (crumble). Combine all ingredients in a small bowl. Stir with a fork until crumbly.

Position oven racks near the center. Preheat the oven to 350F.

Remove plastic wrap from one baking sheet of dough. Top each kolache with a big pinch of posypka. Bake kolaches uncovered for 18-20 minutes, rotating pans front to back at the 10 minute mark. They will be barely-golden when they are done. Brush baked kolaches with 1 tablespoon melted butter.

Let kolaches cool slightly on the pans. Serve warm.

Kolaches are best the day they are made, but may be refrigerated for a couple of days. Warm before serving.Pineapple KolachesPineapple KolachesPineapple Kolaches

Peach Tart

Peach TartIf you’re looking for an easy, elegant late-summer dessert, you’ve come to the right corner of the internet. This Peach Tart, y’all. I can’t get enough.Peach TartIt’s as beautiful as it is delicious, and much easier than pie, whether you make your own pastry or use the frozen stuff.Peach TartWhere most peach desserts are flavored with cinnamon and/or other pie spices, the fruit on this tart is prepared simply.Peach TartPeach TartPeach TartPeach TartPeach TartFresh peaches are sliced thin and tossed with lemon juice before being arranged over pastry, then sprinkled with a tiny amount of sugar and dotted with butter before baking.Peach TartThe result is this golden and gorgeous fruit-forward Peach Tart. There’s nothing to mask the flavor of the peaches because this time of year, when they’re at their peak, there’s no need.Peach Tart

Peach Tart
makes one tart, about 8-10 servings

Rough Puff Pastry:*
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces (10 tablespoons) unsalted European-style butter, very cold, cut into small pieces
1/4 cup water or milk, very cold

For the tart:
3-4 medium peaches, sliced very thinly
juice of 1/2 a lemon
2 tablespoons granulated sugar
2 tablespoons unsalted butter, very cold, cut into small pieces

For garnish:
sifted confectioner’s sugar

Make the pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Make the tart. Place an oven rack in the center position. Preheat oven to 400F. Line a rimmed quarter-sheet pan or jelly roll pan with parchment.

Flour a surface and a rolling pin. Unfold dough. Roll dough out to 10×14-inch rectangle. Transfer dough to the prepared pan. Trim any excess overhang. Dock center of the dough with a fork. Refrigerate while you prepare the peaches.

Using a large sharp chef’s knife, slice peaches as thinly as possible, about 1/8-1/16 of an inch. Place slices in a bowl and toss with lemon juice.

Arrange slices decoratively over the crust. Scatter sugar over the top and dot with butter. Bake 28-30 minutes, until edges are puffed and golden brown. Large bubbles may form during baking. Just pop them with a fork or sharp knife.

Let tart cool completely in the pan on a rack. Use parchment to remove tart to a cutting board. Remove parchment. Sift confectioners sugar over the top. Slice into pieces. Serve immediately.

Tart is best eaten the day it’s made. Slices may be layered with wax paper or parchment and stored in an airtight container in the refrigerator for up to four days.

Note:

You may use frozen all-butter puff pastry instead. Thaw according to package directions and begin the recipe at the paragraph that begins “Make the tart.”

Peach TartPeach Tart

Nutella Morning Buns

Nutella Morning BunsIf I could change one thing about myself, I think I’d like to be a morning person. I really like mornings (especially the lazy variety), but I have such difficulty getting myself out of bed that I rarely enjoy them. It’s a whole horrible, eight-alarm ordeal on weekdays and I almost always sleep past 11 on the weekends, so I’m either a bleary-eyed mess or out like a light for the start of most days. But, on extremely rare occasions, I wake up early of my own volition—usually with the aid of jackhammers outside my window or the sun shining in my eyes—and I get to enjoy the morning, starting with making myself a nice breakfast.Nutella Morning BunsSometimes mixing flour, sugar, and butter is an act of self-care.

Exhibit A: An unfortunately-timed 6am wake-up call last Saturday was turned around when I realized I had time to make myself a Puff Pancake, my childhood favorite weekend breakfast.

Exhibit B: These Nutella Morning Buns, which I made the previous Saturday when my roommate’s cute pup had to air some early morning grievances. They helped change the trajectory of my day: I got to treat myself, and the batch is large enough that I got to share with eleven of my closest acquaintances! Most everyone loves a fresh pastry swirled with warm Nutella ❤Nutella Morning BunsNutella Morning BunsFor something so rustic and beautiful, Nutella Morning Buns are surprisingly simple to make and come together in a pretty reasonable amount of time. It takes me about two hours to make a batch from the time I decide that a soft, warm bun full of chocolate-hazelnut spread might be nice to the time I dust them with confectioner’s sugar and dig in.Nutella Morning BunsNutella Morning BunsThe dough is very straightforward. It’s got all the usual suspects: flour, a little sugar, butter, milk, and an egg. It requires yeast, of course, but I use the instant stuff here, which simplifies the already simple process, making these buns incredibly approachable.

I’m not the sort of person who bestows wishes or blessings on people, but if I were, I think I’d say “May all your yeast doughs be approachable.” Is that weird? It’s probably weird. 🙂 Nutella Morning BunsIf there’s anything that’s intimidating about making Nutella Morning Buns, it’s probably shaping. Never fear though—it’s really simple and satisfying. Once your dough has risen for 40 minutes, punch it down and roll it into a large rectangle. Spread it with a thin layer of Nutella and then fold it like a letter, so that you have alternating layers of dough and filling. Use a sharp chef’s knife to trim off the ends and slice the rest into a dozen 8×1” strips.Nutella Morning BunsNutella Morning BunsNutella Morning BunsNutella Morning BunsWorking with one strip at a time, twist it up. Then cross the two ends over each other and tuck them into the hole that forms in the center. BOOM! Dough shaped!Nutella Morning BunsNutella Morning BunsRepeat with the rest of your strips and then let them rise a little longer. If some ends come untucked, just nudge ‘em back with your fingers before baking. Or don’t. These are the sort of buns that can take all sorts of manipulation and still look gorgeous when all is said and done. And even if they don’t, a swipe of melted butter and a dusting of confectioner’s sugar can cure all manner of ugly pastry.Nutella Morning BunsNutella Morning BunsBut is there such a thing as ugly pastry when Nutella is involved? I don’t think so. Or if there is, nobody who tried one of these buns during testing found the time to tell me. Oh, and all the test batches were gone (GONE!) within 45 minutes of coming out of the oven, so I’ll just let that speak for itself.Nutella Morning BunsI’m pretty sure it’s impossible to have anything but a beautiful morning when these are around.Nutella Morning Buns

Nutella Morning Buns
makes 12 buns

Dough:
2 3/4-3 cups all-purpose flour
3 tablespoons granulated sugar
1 packet (2 1/4 teaspoons) instant yeast
1 teaspoon fine sea salt
3 tablespoons unsalted butter
1 cup whole milk
1 large egg, room temperature

Filling:
2/3 cup Nutella

For finishing:
2 tablespoon unsalted butter, melted
1 tablespoon confectioners sugar

In a medium-large mixing bowl, whisk together all-purpose flour, sugar, instant yeast, and salt. Set aside.

In a small saucepan over medium-low heat, melt butter and milk together until just warm to the touch, about 95-110 degrees.

Crack the egg into a small mixing bowl. Whisking constantly, add the butter/milk mixture in a thin stream until completely combined. Add mixture to the dry ingredients and fold together.

Turn dough onto a floured surface and knead 5-6 minutes, until smooth. Gather dough into a ball and place it in an oiled bowl, making sure to get a little oil on all sides. Stretch some plastic wrap over the top and allow dough to rise in a warm, draft-free environment for 40 minutes or until doubled in bulk.

In the meantime, line two rimmed baking sheets with parchment. Set aside.

Shape the buns. Return dough to floured surface. Flour a rolling pin and roll dough into an 18×12-inch rectangle. Spread dough with Nutella, leaving a 1/2-inch border on all sides.

Carefully grab one short side of the dough and fold it over the center, so that the dimensions are now 12×12-inches. Fold the other short side over the top so that the dimensions are 12×6-inches. Tap edges “closed” with your rolling pin.

Carefully lift and turn dough over so that the seam is against the floured surface. Roll the dough so that the dimensions are 14×8-inches. You may lose a bit of filling. This is normal.

Use a large, sharp chef’s knife to trim the short edges of the dough by about 1/2-inch. Slice dough into 12 strips. Working with one strip at a time, twist the ends until you have a loosely-twisted rope of dough. Carefully bring ends toward one another until they cross over one another and create a small hole. Tuck ends into that hole. Place shaped buns on prepared pans, leaving about 6 inches of space between (I can get 6 on a half-sheet sized pan).

Cover pans loosely with wax paper (or parchment) and let rise in a warm, draft-free environment for another 25-30 minutes. Remove wax paper (or parchment). They will not seem to have changed drastically, but if you poke one with your finger, the indentation should remain. If any ends have come loose, just nudge them back into the centers.

Place overnight racks in the center positions. Preheat oven to 375F. Bake buns for 10 minutes. Rotate pans top-to-bottom and front-to-back. Bake another 7-8 minutes, or until golden brown.

Brush warm buns with melted butter. Let cool 10 minutes before dusting with confectioner’s sugar and serving.

Baked buns are best the day they are made, but will keep in an airtight container at room temperature for a day or so. I’ve never had them last longer than 45 minutes out of the oven though.Nutella Morning BunsNutella Morning BunsNutella Morning Buns

Sweet Cherry Turnovers

Sweet Cherry TurnoversLet me pinpoint for you the moment I knew I wasn’t cut out for office jobs.

It was the summer of 2003 and I was working as a part-time receptionist at a doctor’s office between high school graduation and starting college. I was on my way to the office one early morning and decided on a whim to stop at the Blue Bonnet Bakery (of gingerbread man and florentine fame) and pick up some treats for my coworkers. You know, the sort of nice thing that you do every once in a while to brighten the mood.Sweet Cherry Turnovers
Out of all the pastries they had on display that morning, I decided to go with cherry turnovers—pockets of ultra-flaky pastry filled with cherry pie filling. Everyone at the office loved having a treat around so much that that one act started a trend. Everyday after that, somebody brought something to share. One day it was Seven Layer Dip, another was Chipped Beef (which I have never had before or since). The doctor and his wife/office manager would bring in doughnuts or fresh figs from their own trees. I even brought in my mom’s Ham Salad once. (Sounds weird, but don’t knock it ‘til you try it.)Sweet Cherry TurnoversSweet Cherry TurnoversSweet Cherry Turnovers
Long story short, by the end of the summer, I knew once and for all that while I liked my coworkers, I did not care about office work at all. AT. ALL. Bored me senseless. But I did care about trying new recipes and food as a social experience.Sweet Cherry TurnoversSweet Cherry TurnoversSweet Cherry Turnovers
It would be almost ten more years before I learned to bake from scratch, but in that time I learned to cook, wrote my first recipes, dreamed about owning a neighborhood restaurant, and gathered friends into tiny New York apartments to share late-night dinners. I had a few more office jobs too, and I can say now that I spent most of those work days reading food blogs and surfing a then-newfangled thing called Pinterest in search of recipe inspiration.

(Oops.)
Sweet Cherry TurnoversBut it all goes back to that impromptu stop at Blue Bonnet Bakery. That was the catalyst for the chain of events that lead me to where I am right now. It just took another decade or so and a lot of professional misadventures to manifest itself into E2 Bakes and being that person who always has cookies. #crazycookieladySweet Cherry Turnovers
Sweet Cherry Turnovers
And so, here I am on the first day of June 2018–fifteen years after my first office job—writing on my very own food blog about the Sweet Cherry Turnovers that I made in my kitchen this week. They’re made with my shatteringly crisp rough puff pastry and a tried-and-true sweet cherry filling, and they’re topped with a sweet vanilla glaze. They’re basically the very best kind of hand pie.Sweet Cherry Turnovers
Heck, if you’re lucky, they might even change your life.Sweet Cherry Turnovers

Sweet Cherry Turnovers
makes 6 large turnovers

Cherry Filling:
1 lb fresh whole sweet cherries, pitted
1/4 cup granulated sugar
2 tablespoons cornstarch
pinch of ground nutmeg
pinch of Kosher or sea salt
1/8 teaspoon pure almond extract (optional)
2 tablespoons unsalted butter

Rough Puff Pastry:*
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces unsalted European-style butter, very cold, cut into small pieces
1/4 cup water or milk, very cold

Egg Wash:
1 large egg
1 teaspoon cold water

Glaze:
1 cup confectioner’s sugar
1/2 teaspoon pure vanilla extract
5-6 teaspoons milk

Cherry Filling and Pastry Dough may be made a day ahead and refrigerated overnight.

Make the Cherry Filling. Combine pitted whole sweet cherries, sugar, cornstarch, nutmeg, and salt in a small saucepan over medium heat. Cook, stirring frequently, for 3-5 minutes or until cherries are starting to release liquid. Remove from heat and stir in optional almond extract and butter. Let filling cool to room temperature. Refrigerate for at least 1 hour or overnight.

Make the pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Make the tart. Place an oven rack in the center position. Preheat oven to 400F. Line a rimmed sheet pan with parchment.

Make egg wash. Combine egg and water in a small bowl and whisk together with a fork.

Flour a surface and a rolling pin. Unfold dough. Roll dough out to 10×14-inch rectangle. Slice into 6 squares.

Working with one square at a time, roll it into a 5-inch square. Place 2 tablespoons of cherry filling in the center, leaving behind any excess liquid. Paint two edges of each turnover with egg wash. Fold dough into half to seal. Use a fork to crimp the edge. Remove to prepared pan. Repeat with remaining dough and filling, chilling for 15 minutes if dough becomes sticky or difficult with which to work.

Chill pan of turnovers for 10 minutes. Cut vents in each turnover. Brush all exposed pastry with egg wash. Bake 25-27 minutes or until golden. Let cool on the pan for 10 minutes before removing to a rack to cool completely.

Make glaze. Combine confectioner’s sugar, vanilla, and 5 teaspoons milk in a small bowl and whisk until smooth. For a thinner glaze, add 1 more teaspoon milk. Drizzle over cooled turnovers. Glaze should set after 20 minutes.

Turnovers are best the day they are made, but will keep in an airtight container at room temperature for up to 2 days. Pastry will soften over time.

Note:

If you do not wish to make the Rough Puff Pastry, you may use one sheet of frozen all-butter puff pastry that you have thawed according to package directions.Sweet Cherry Turnovers