Cherry turnovers
Description
It pairs perfectly with tea and coffee. Making cherry envelopes is very easy, step‑by‑step instructions will tell you how to do it. Firmly seal the edges of the dough so that the envelopes don’t come apart during baking, but even if they do, thanks to the added starch the juice won’t leak out much. Baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Add the yeast to warm milk, let it sit for 5 minutes.
- 3
Step 3
Add 5 teaspoons of flour and 40 grams of sugar to the milk. Stir, and let stand for 15 minutes.
- 4
Step 4
Into the resulting starter, add vegetable oil, salt, vanilla extract, half an egg (whisked beforehand); the other half will be used for greasing before baking.
- 5
Step 5
Add half of the flour and the melted butter, then begin kneading the dough.
- 6
Step 6
Add the remaining flour and continue kneading the dough, knead for about 5‑7 minutes by hand, the dough should be smooth and elastic. Place it in a warm spot for one and a half hours.
- 7
Step 7
Remove the pits from the cherries, sprinkle with 1 tablespoon of starch and 1 tablespoon of granulated sugar.
- 8
Step 8
Divide the risen dough into equal pieces (8 pieces), roll each into a ball.
- 9
Step 9
Roll out the dough into a flatbread, sprinkle a little starch on it, add the cherries, and lightly dust the top with sugar and starch.
- 10
Step 10
Form an envelope, for example, triangular. Pinch the edges as tightly as possible so they don't open during baking.
- 11
Step 11
You can also shape such an envelope, securing the dough tips in the center.
- 12
Step 12
Place the envelopes on a baking sheet, brush with the other half of the egg, and bake at 180 °C for 20–25 minutes.
- 13
Step 13
Before serving, you can lightly dust it with powdered sugar; the delicious summer pastry is ready.