![]() Stir in the corn starch and cook over medium heat until thick. Cook, stirring, until thickened, about 2-3 minutes. Heat the saucepan (that has the juice in it) over medium heat. Sugar will dissolve and cherries will begin to cook. Add cornstarch to the bowl with the reserved cup of juice and stir well to combine. If you have ever attempted making croissants or puff pastries in your home, you know why I bought them.Īdd 2 cups of washed, pitted (tart) cherries to a saucepan with 1/2 cup of sugar and a pinch of salt.Ĭook over medium-high heat on the stovetop for 4 minutes. I am the Homemade-Nazi, but I am using store-bought puff pastry to make these. Cherries, sugar, salt, starch, and butter. This filling is pure and out of this world. The lemon was overpowering and the fresh cherry flavor couldn’t shine. This filling is spectacular. Some cherry fillings call for lemon juice and/or rind… I made that mistake. ![]() Not only are these ridiculously, melt-in-your-mouth amazing – they are fast and easy. If you do not have a cherry tree in your life, I am sorry. If you have a cherry tree or some fresh cherries available – you need to make these! The problem with most cherry turnover recipes is the “cherry pie filling.” I do not want to make cherry turnovers with “cherry pie filling” I want to fill the darn things myself with my fresh-picked cherries. If you would like to have some leftover for breakfast tomorrow be sure to double triple the recipe. WARNING – These will make you moan and groan and lose control of your ability to stop eating. Light, flakey, buttery, sweet, tart, ooey-gooey dreamboats.
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