Wednesday, January 10, 2018

Cherry Turnovers

Cherry Turnovers

Turnovers are buttery pastries with a sweet and tart filling. Cherry turnovers is a classic one that you will never get tired of eating.Imagine biting into layers upon layers of buttery goodness, with a sweet and tart fruit filling. This delectable fruit treat that is perfect tea time snack.You can sprinkle some sugar on the top or drizzle some glaze if you want it extra sweet. Cherry turnover is my personal favorite but you can use apples, strawberries or whatever your heart desires.

I made these turnovers last weekend.I brought a package of puff pasty sheet to make some spicy puffs that is so popular in Kerala. Indian bakery puffs is a spice version of  turnovers with meat,vegetable or egg filling.Some people have a sweet tooth, so blame mine for this sudden change of mind. But I am glad I tried this. I made the cherry filling  and mixed a little cornstarch. Berries have high water content, so adding starch will  help to thicken up the filling, so that it does not burst out of the pastry.Of course some of the filling might find its way out,you can avoid this by making slits on the top for the steam to vent.

If you like me have an anxiety of making puff pastry dough, then store brought one is a perfect time saver. With my package I made eight turnovers.You can freeze the extras and warm them up as needed. This is super yum and definitely worth a try.

 Puff Pastry sheet- 1 box
Cherry pitted- 2 cup
Sugar- 1/2 cup
Butter - 1 tsp
Water- 1/4 cup
Lemon juice-1/2 lemon
Lemon zest- 1/2 tsp
Cornstarch-2 tbs
Almond extract a few drops (optional)
Egg white- 1

To make the filling-In a non stick pan add pitted cherries, butter, sugar, lemon zest and corn starch. Mix and coat well. Add 1/4 cup water,almond extract and lemon juice and cook this over medium high heat. Allow it to boil and simmer for five minutes until the cherry filling is thickened and the fruit is tender. Allow this to cool down completely.

Thaw the puff pastry as per package instructions. Cut into equal sized squares. Spoon in the filling mixture. Brush the edges of the pasty with egg wash.Fold the dough over the filling half diagonally to form a triangle and seal the edges.You can also use a fork to press and seal. Transfer to baking sheets, brush the top with egg wash. Bake in 350 degree F oven for 20-25 minutes or till it turns golden brown.Allow it to cool down before serving.

Try this,
Hope you will all enjoy!

Monday, January 8, 2018

Victoria Sandwich

Victoria Sandwich

Today's recipe is my first post of 2018. Happy New Year to all my friends and readers. Wish you all a very happy and prosperous New Year!

Victoria Sandwich or the Victoria sponge is a very traditional cake .There is a nothing fashionable about recipe,it is a simple sandwich cake.But if you can make this basic sponge cake than you can make hundreds of adaptions and it is perfect for parties or picnics.These sandwiches are popular English teatime treats.Spongecake's are sliced and sandwiched with jam and topped with another layer of butter cream,vanilla cream or whipped cream and sprinkled with sugar .This tea time sandwich is named after Queen Victoria and reminds us of the era of tea parties and the practice of inviting friends to come over for tea in the afternoon.

This recipe calls for equal proportion of egg,butter, sugar and flour. The egg and baking powder gives it the light airy texture. The key to this recipe is to not over mix and over bake. I reduced the amount of butter, but if you want the traditional version measure and weigh all the ingredients in equal proportions.
Also check an earlier post of Victorian Pound Cake. Try this,you will surely love it.

Recipe adapted from :Mary's Victoria Sandwich

All Purpose flour- 250 grams
Sugar -100 grams
Eggs 4
Butter 100 grams
Baking powder 1 tsp
Milk- 2 tbs
Orange blossom water- 2 tbs
Red Currant Jam/Strawberry Jam- 1/3 cup
Icing Sugar- 2 tbs

For the frosting (optional)
Confectionery sugar- 1 cup
Butter- 1/2 stick
Lemon juice- a few drops
Whipping cream- 1- 2 tbs

Allow butter and eggs to come to room temperature. Sift flour,baking powder and salt 2 times and keep aside.

Pre heat oven to 350 degree  F. Grease two baking pan, either 8 inch round pan or rectangular pan.

In a bowl add egg yolks, sugar and soften butter. Whisk till light and creamy. Add the shifted flour and gently mix till combined.
In a separate bowl whip egg whites till it form soft peaks.Fold this egg white with the batter along with orange blossom water.The mixture should be smooth,dropping consistency. If you find the batter thick add milk as needed .Do not over mix the batter.
Pour into the greased pan and smooth the top with a spatula. Bake for 20-25 minutes, till there it has a golden crust and is spongy to touch.Transfer to wire rack and allow the cake to cool down completely.

To make the frosting
Whisk sugar and butter,first in low speed and then increase the speed and beat for three minutes. Add vanilla and cream and beat for one more minute. Keep in fridge till it is ready to use.
To Assemble
When the cake is cool  sandwich with thick layer of any jam of your choice.(I used red currant). Spread a layer of butter cream and top off with the second layer of cake.Dust with icing sugar and serve.

Try it,
Hope you will all enjoy!

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