Hunklich Cherry Filled Pastry Recipes

CHEERY CHERRY PASTRIES

Steps:

• Unroll crescent dough and separate into triangles; place on a greased baking sheet. , Combine the pie filling and almond extract; place a rounded tablespoon i the center of bottom half of triangle. Fold the right point of the wide end of triangle over pie filling to left point; seal bottom seam. Bring top point over the pie filling to left point; seal left seam (filling will show). , Brush with milk; sprinkle with sugar. Bake at 400° for 12-14 minutes or until golden brown.

CHERRY HAND PIES RECIPE BY TASTY

Steps:

• Combine cherries, sugar, cornstarch, almond extract, and lemon juice in a saucepan. Cook over low heat for 5-10 minutes, crushing the cherries with a spoon and stirring occasionally.
• Remove from heat and let cool.
• Preheat oven to 425˚F (220˚C).
• Roll out the puff pastry. Using a cookie cutter, cut 9 rounds out of each sheet of pastry.
• Fill each round with a spoonful of cherry filling. Fold in half over the filling and pinch closed with your fingers, followed by a fork.
• Place on a baking sheet lined with parchment paper. Brush with egg wash and sprinkle with raw sugar.
• Bake 10-12 minutes until golden brown and puffy.
• Cool slightly and serve with a cup of coffee.
• Enjoy!

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.

CHERRY FILLED OATMEAL SQUARES

Steps:

• Preheat oven to 400°.
• In large bowl, mix sugar, walnuts, oats, butter and flour.
• Use fingers until crumbs form; reserve 1 1/2 cups.
• Press remaining crumbs in bottom of 9-inch square baking dish.
• Combine cinnamon in cherry filling; spread over crust.
• Sprinkle remaining crumbs over; press gently.
• Bake 20-25 minutes or until lightly browned.
• Cool on rack; cut into squares.