When did my boy get almost as tall as the ladder?
This recipe comes from the Canadian Living magazine, August 2015 edition. And I’m sorry it comes a little late here on Monday. I’ve been laid up with the stomach flu over the weekend and wasn’t much for blogging. For some of you it’s already Tuesday, so maybe I should title this The Tuesday Take?
I will admit I forgot to leave out the phyllo pastry from the freezer, which is what I intended on using for these pastries, so instead, pulled out the puff pastry (which I next to never even have in my fridge but for some reason had it on hand? odd) and unrolled it in it’s already triangular shapes, and just folded over this mixture and baked (also forgetting to coat with apricot jam once cooled. sigh) I was still happy with our results, but I’m sure, if you follow this recipe word for word, step for step, your outcome will be far superior. Enjoy!
Mini Cherry Galettes:
half a pkg (450 g) frozen butter puff pastry, thawed
2 C halved, pitted cherries (about 3 C whole cherries)
1/4 C granulated sugar
3 Tbsp cornstarch
1/2 tsp grated lemon zest
1 Tbsp lemon juice
2 tsp vanilla
2 Tbsp apricot jam
1 Tbsp sliced almonds, toasted (optional)
On a lightly floured sheet of parchment paper, gently roll out pastry into 12-inch (30 cm) square. Cut into four 6-inch (15 cm) squares. Trim 1 inch (2.5cm) off every corner of each square to make rough hexagon shapes. In bowl, stir together cherries, sugar, cornstarch, lemon zest, lemon juice, vanilla, and salt. Spoon about 1/2 C of the mixture into centre of each of the pastry shapes, leaving 1-inch (2.5cm) border. Fold edges of pastry around cherry mixture to make 4-inch (10 cm) rounds. Cut excess parchment paper around galettes; using parchment, transfer to parchment paper-lined large rimmed baking sheet. In small bowl, lightly beat egg with 2 tsp water; brush over edges of pastry. Bake on bottom rack of 400 F oven until pastry is golden and cherries are slightly softened, about 25 mins. Let cool completely on baking sheet on rack, about 30 mins. While galettes are cooling, in small microwaveable bowl, mix jam with 2tsp water. Microwave on high until mixture is liquid, about 30 seconds. Brush over galettes. Sprinkle with almonds
HAPPY MONDAY MAKE TO Y’ALL!