So I went for a sweet treat that is not a cookie at all. What to serve with them is always the question. That’s another dish that my family insists I make now each Purim. If you follow my blog, you may see that I refreshed the photos for my fish wontons. I’m really in the mood to mix things up and create a buffet of foods that stretch the imagination while still honoring the holiday. ![]() When I was brainstorming what I should make this Purim, I knew that I wanted to avoid hamantaschen this year. Ummm, yes please! These cherry turnovers are everything that your Seuda needs. If desired drizzle with a simple icing (¼ cup powdered sugar, 1 to 2 tablespoon cream, ¼ teaspoon vanilla) or dust with powdered sugar.Sweet and tart cherry filling inside pillowy, flaky pastry topped with a rich vanilla glaze.Let cool on the baking sheet for 10-15 minutes, then transfer to a wire rack to cool completely. Bake until the turnovers are puffed and golden brown with no sign of uncooked dough, 20-25 minutes. Brush the tops of the pastries with some of the beaten egg.Refrigerate, uncovered, for 15-30 minutes. Repeat with the remaining pastry squares and filling. Use a paring knife to make a small slit in the top of the pastry to vent steam. Using a fork, press and seal the edges closed. ![]() Fold the square in half diagonally so two points meet and enclose the filling.
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