With a pizza cutter, cut out rectangles from the dough and place about 1 1/2 tablespoons of the cherries into the middle of the rectangle. Generously flour a flat, clean surface, and, with a rolling pin, roll out the disc until it’s about 1/8 of an inch thick. Once the dough is thoroughly chilled, remove from the plastic wrap, one disc at a time. Remove from heat, stir in the lemon juice, and allow to cool. After about 6 to 8 minutes, the mixture will become very thick. Pour the cornstarch mixture back into the sauce pan and continue to simmer, stirring the whole time. Spoon out two tablespoons of the juice from the cherries into a small bowl and stir the cornstarch into it. Bring the cherries to a simmer and cook for another five minutes, stirring. Cook for about five minutes, stirring constantly. Make the filling: While your dough is chilling, give the cherries a rough chop and add them to a medium sauce pan along with the sugar and salt over medium heat. Wrap each in plastic wrap, and put in the refrigerator for at least one hour. Remove dough from the food processor, and roll into two disks. Pour in 1/4 cup of ice water, then pulse a few more times. Next add the rest of the butter and pulse until the mixture resembles small peas. Add in the shortening and half of the butter cubes, pulsing until the mixture looks like gravel. Make the dough: In a food processor, pulse together the flour, baking powder, sugar and salt.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |