![]() Stir in lemon juice. Whisk flour with remaining 1 tbsp water whisk into cherry mixture and cook until thickened to consistency of jam, about 1 minute. Reduce heat to medium-low cook, uncovered and stirring occasionally, until tender, about 15 minutes. Sour Cherry and Ricotta Filling: In saucepan, bring cherries, sugar and 3 tbsp of the water to boil. Or, leave as rectangles and fill with cherry filling for turnovers. Here, you can roll into croissants by cutting a slit at the wide end, and rolling (roll tightly, tuck tip underneath, and bend ends slightly in to make the crescent shape when placed on the pan). For croissants: cut the rectangles diagonally into triangles. On a lightly floured counter, roll the dough out into an 8×20-inch rectangle. Place the folded dough on the lined baking sheet, cover with plastic wrap or aluminum foil, and refrigerate for 4 hours or overnight. Remove the dough from the refrigerator. Fold the dough lengthwise into thirds as if you were folding a letter. Roll the dough out once again into a 10×20-inch rectangle. Place the folded dough on the baking sheet, cover with plastic wrap or aluminum foil, and refrigerate for 30 minutes before the 3rd turn. The dough must be refrigerated between the 2nd and 3rd turn because it has been worked with a lot by this point. Roll the dough out once again into a 10×20-inch rectangle, then fold the dough lengthwise into thirds as if you were folding a letter. Remove from fridge, turn the dough so the short end is facing you. Place in fridge for 30 minutes to cool dough again. Roll the cold dough gently to a 10x20” rectangle, avoid butter breaking through dough. Place in fridge for at least 30 mins, it should be firm but not crumbly for laminating.ĭough Lamination: Place dough rectangle on floured counter, and butter rectangle in the middle, wrap in dough, and seal by pinching edges. ![]() Spread the butter onto a plastic wrap, in a 7x10” rectangle. Cover the rectangle with plastic wrap, and place in fridge for 4 hours or unto 24 hours.īutter Layer: While dough is in the fridge, prepare the butter layer, by beating ingredients until smooth. ![]() Tip: to get square corners from a round dough, cut a + across the ball of dough, about half way through the depth of the circle, then peel back the quadrants into a square, then roll out the dough into the rectangle. After it has cooled, bring back out and roll it to a 14x10” rectangle. Roll or pat dough out on a clean floured surface, cover with plastic wrap and place in fridge for 30 mins. ![]() Once combined, knead the dough in the bowl for at east 5 minutes, it should bounce back when poked, and shouldn’t be too sticky that it can’t pull away from the bowl. Add salt (want to avoid salt being directly mixed with yeast, or it will kill the yeast), and slowly add milk while mixing. Recommend reading before beginning, especially if you are new to laminated pastry.ĭough Prep: In a large bowl, add sugar, yeast, flour, and butter (cut into squares), mix gently for a minute. ![]()
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