Hunklich Cherry Filled Pastry Recipes

HUNKLICH CHERRY FILLED PASTRY

Steps:

• Pastry dough: Dissolve yeast in 1/4 cup of the warmed milk, along with 1-2 tsps of the sugar; set aside for 5-10 minutes or until frothy.
• Combine remaining warmed milk in a large bowl and mix with remaining sugar,melted butter, eggs,salt, and finally the yeast mixture.
• Add enough flour to make a soft dough that forms into a ball- you may not need all of it.
• Knead dough on a board dusted with some of the remaining flour until it is smooth and elastic.
• Place dough into an oiled bowl and flip over once to grease top, cover with a lightly greased sheet of plastic wrap and let rise until doubled.
• Punch down dough, recover, then let rise until doubled again (unless you are making two pastries, divide dough in half before rising again and save second half for another use).
• Roll out dough into a large rectangle on floured board to a 1/4" thickness to fit an 11"x11" pan.
• Place dough into pan and let rise 15 minutes.
• Filling:.
• Combine milk, water and sugar in a saucepan and bring to just a boil,stirring constantly.
• SLowly stir in farina and cook for 2-3 minutes, then remove from the heat and let cool.
• When it has cooled to room temp, add the 2 whole eggs and vanilla.
• Spread this mixture over the dough in the pan after it has risen for the third time (after the 15 minute rise).
• Spread cherries evenly over this mixture, sprinkling some of the reserved juice on top as well.
• Sprinkle with some sugar as well, to taste.
• Mix together the egg yolks, sour cream, and about 2 Tbsp sugar, or to taste.
• Pour evenly over the cherries and pop the whole thing under a broiler for a few minutes.
• Remove from broiler, set oven temp to 350 F and when the oven is at the correct temp, return the pan to the oven and bake for approximately 25 minutes.

OVERNIGHT CHERRY DANISH

Steps:

• In a small bowl, dissolve yeast in warm milk. In a large bowl, combine flour, sugar and salt. Cut in butter until crumbly. Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky). Refrigerate, covered, overnight., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each portion into an 18x4-in. rectangle; cut into 4x1-in. strips. , Place 2 strips side by side; twist together. Shape into a ring and pinch ends together. Place 2 in. apart on greased baking sheets. Repeat with remaining strips. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 350°. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each Danish. Fill each with about 1 tablespoon pie filling. Bake 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool., For icing, in a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danish.