Hunklich Cherry Filled Pastry Recipes

HUNKLICH CHERRY FILLED PASTRY

Steps:

• Pastry dough: Dissolve yeast in 1/4 cup of the warmed milk, along with 1-2 tsps of the sugar; set aside for 5-10 minutes or until frothy.
• Combine remaining warmed milk in a large bowl and mix with remaining sugar,melted butter, eggs,salt, and finally the yeast mixture.
• Add enough flour to make a soft dough that forms into a ball- you may not need all of it.
• Knead dough on a board dusted with some of the remaining flour until it is smooth and elastic.
• Place dough into an oiled bowl and flip over once to grease top, cover with a lightly greased sheet of plastic wrap and let rise until doubled.
• Punch down dough, recover, then let rise until doubled again (unless you are making two pastries, divide dough in half before rising again and save second half for another use).
• Roll out dough into a large rectangle on floured board to a 1/4" thickness to fit an 11"x11" pan.
• Place dough into pan and let rise 15 minutes.
• Filling:.
• Combine milk, water and sugar in a saucepan and bring to just a boil,stirring constantly.
• SLowly stir in farina and cook for 2-3 minutes, then remove from the heat and let cool.
• When it has cooled to room temp, add the 2 whole eggs and vanilla.
• Spread this mixture over the dough in the pan after it has risen for the third time (after the 15 minute rise).
• Spread cherries evenly over this mixture, sprinkling some of the reserved juice on top as well.
• Sprinkle with some sugar as well, to taste.
• Mix together the egg yolks, sour cream, and about 2 Tbsp sugar, or to taste.
• Pour evenly over the cherries and pop the whole thing under a broiler for a few minutes.
• Remove from broiler, set oven temp to 350 F and when the oven is at the correct temp, return the pan to the oven and bake for approximately 25 minutes.

CHERRY RUGELACH

Steps:

• Pulse the cream cheese, granulated sugar, both extracts and 1/2 teaspoon salt in a food processor until smooth. Add the flour and butter; pulse until the butter is in pea-size pieces. Divide the dough into 3 pieces; pat into disks and wrap in plastic. Chill 1 hour.
• Make the filling: Put the dried cherries and 1/4 cup water in a microwave-safe bowl; cover with plastic wrap and pierce with a knife. Microwave 5 minutes, then uncover and let cool. Transfer to the food processor; add the jam, cinnamon, allspice and the remaining 1/4 teaspoon salt and pulse to make a paste.
• Let the dough soften slightly at room temperature. Roll out each piece between floured parchment into a 9-inch round; transfer to the freezer while you roll out the next one.
• Spread 1/2 cup filling on each dough round in a ring, leaving a 1/2-inch border and a 2-inch circle in the center. Using a sharp knife, cut each round into 12 wedges. Starting at the wide end, roll each wedge toward the point. Arrange 2 inches apart on the baking sheets; refrigerate until firm, about 30 minutes.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Brush the rugelach with the milk and sprinkle with sanding sugar. Bake, switching the pans halfway through, until golden, 30 minutes. Transfer to racks to cool completely.

PUFF PASTRY CHERRY TURNOVERS

Steps:

• Preheat oven to 375 degrees F.
• Unwrap puff pastry dough and cut each sheet into 4 squares.
• Place 2 Tablespoons of cherry pie filling in the middle of each square.
• Brush the edges of each square with egg and fold in half to create a triangle.
• Use a fork to press and seal the edges of each turnover together.
• Brush extra egg wash on top of turnovers.
• Place turnovers on a greased baking sheet and bake for 20-25 minutes, or until golden brown. Let cool.
• In a small bowl, whisk together powdered sugar, milk and vanilla to create a glaze.
• Drizzle glaze over turnovers and serve.