![]() ![]() If you reheat these with the glaze on, all that sweetness will just melt and slide away.įor this recipe you may want to have: a good sheetpan, a potato masher, a pastry bag Save the glaze in the refrigerator and glaze them just before eating. If you want to rewarm them, don’t glaze them right away. You can also refrigerate these and eat them a few days later either cold or room temperature. This recipe is easy to prepare and ready to eat just a few minutes out of the oven. So I went for a sweet treat that is not a cookie at all. What to serve with them is always the question. That’s another dish that my family insists I make now each Purim. If you follow my blog, you may see that I refreshed the photos for my fish wontons. I’m really in the mood to mix things up and create a buffet of foods that stretch the imagination while still honoring the holiday. When I was brainstorming what I should make this Purim, I knew that I wanted to avoid hamantaschen this year. Ummm, yes please! These cherry turnovers are everything that your Seuda needs. But the good news is that by the same token, the world can’t take it away.Sweet and tart cherry filling inside pillowy, flaky pastry topped with a rich vanilla glaze. ‘I’m all over the place, up and down, scattered, withdrawing, trying to find some elusive sense of serenity.’ When she bites into the flaky layers and sour cherries, letting the red juice freely trickle down the side of her mouth, I am thankful for the quiet minutes spent turning and rolling.Īnd when I tell her about the afternoon Daddy and I picked cherries together in Door County, her eyes bright as she connects our memory with the treat in her hand, I somehow feel secure, if only for a moment. But when my daughter walks through our backdoor, her hands clapping at the smell of turnovers, I don’t regret the minutes spent. Maybe taking up a whole morning to make puff pastry is a waste of time. Store bought puff pastry is fine, but look for one that is made with real butter verses palm or soybean oil. However, you can add more sugar if you’d like. I liked my cherries on the tart side for the turnovers – all the butter and richness of the puff pastry balanced things out nicely. But I spent a summer day picking cherries laughing and stealing kisses under tree branches. My thoughts turn to blood: dark red blood running over the earth right now, and all the broken people weeping over that river. Their juices stain my fingertips and my white sweater I shouldn’t be wearing in the kitchen. We made an impromptu stop at a cherry orchard, grabbed an old tin bucket and filled it high.Īnd now they are here, still, in my hands. ![]() They were picked this summer, one short weekend when and I got to steal away by ourselves. And this batch would be filled with those memorable cherries. The rolling, the turns, the soft dough on my hands helps me focus for a moment. I tend to turn to puff pastry when I’m anxious. ![]() They were a memory, a lovely one, and it had been a week filled with bad news from the outside articles and TV anchors whispering deadly affairs again and again: 92 people who died of thirst and Man kills family and then himself and Funeral workers steals gold teeth from bodies and 5 stabbed to death by relative and You are not safe. But there they were, still glittering and ruby red and perfect. I had to dig through those berries and move them around and curse slightly to get to the bottom of that freezer drawer. Door County cherries, tucked underneath bags and bags of raspberries the kids and I had gathered every summer afternoon from our backyard bushes. ![]()
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