Stacked Puff Pastry With Cherries Recipes
PORK WELLINGTON
Steps:
- Place a rack in the upper third of the oven and heat to 400 degrees F.
- Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside.
- Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.
- Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.
- Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.
- Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.
- Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.
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- Mix the cornstarch and water together in a small bowl until combined and milky. Set aside. In a medium saucepan, combine the cherries, sugar, lemon juice, and salt. Stirring occasionally with a rubber spatula or wooden spoon, cook over medium heat until the cherries begin to release their juices– about 4-6 minutes. Stir in the cornstarch mixture, then bring to a boil while stirring often. Once boiling, remove from heat then stir in the vanilla. Allow to cool completely at room temperature. The filling can be made up to 5 days in advance and stored in the refrigerator.
- Line a large baking sheet with parchment paper or a silicone baking mat. On a lightly floured surface, lay out one pastry sheet. Using a pizza cutter or sharp knife, cut sheet into 6 rectangles. 3 of these rectangles will be the bottom pastry pie crust, 3 will be the top. Transfer the 3 bottom rectangles to the prepared baking sheet. (Make sure there will room for all 6 pastry pies– if not, use a second baking sheet.) Using a pastry brush, brush the edges of the bottom rectangles with the egg wash. Spoon 2-3 Tablespoons of cooled cherry mixture onto each of the 3 bottom rectangles. Place the top rectangles over the cherry filling, lining up the edges as best you can. Crimp the edges with a fork to seal shut. Repeat this entire step with 2nd pastry sheet so you have a total of 6 pastry pies. Slice 2-3 slits in the tops for air vents (use a super sharp knife to do that). Use my photos in this post to help guide you in this step.
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