Youtor
Cherry Cheesecake Turnovers
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=VJQHZ6a9Tzs
Get this recipe here: https://www.dimitrasdishes.com/cherry... • • Ingredients • 2 (500g) sheets of puff pastry • For the Cherry Pie Filling: • 5 cups (765g) cherries, pitted • juice of half a lemon • 3/4 cup granulated sugar • 1/2 cup water • 4 tablespoons corn starch • 1 teaspoon almond extract • Cheesecake filling: • 8 oz cream cheese, softened • 1/4 cup granulated sugar • 1/2 teaspoon vanilla extract • 1 egg • For the Icing: • 2/3 cup confectioner's sugar • 1-2 tablespoons milk • splash of vanilla • For the Egg Wash: • 1 egg yolk • 2 tablespoons milk • Instructions • Preheat the oven to 400 °F, 200 °C. • Make the cherry filling: In a saucepan combine all of the cherry pie ingredients except for the almond extract. Cook it over medium-heat until thickened. If the mixture is too thick add some more water. Remove from heat and add the almond extract. Set aside to cool completely. • Make the Cheesecake filling: Combine the cream cheese, vanilla and sugar together in a bowl and beat on high speed unti smooth. Add the egg and beat until incorporated. • Line 2 baking trays with parchment paper. • Cut the puff pastry sheets into 5-inch (13cm) squares. • Place 1 tablespoon of the cheesecake filling on the center of each square. Top with a tablespoon of the cherry filling. • Fold over and press together to seal using the tines of a fork. • Place the pastries on the prepared baking trays. • Cut small slits on the tops of the pastries. • Combine the eggwash ingredients together in a bowl and whisk together until smooth. • Brush the eggwash over the tops of the pastries. Sprinkle some sugar on top. • Bake them on the center rack for 25-30 minutes or until golden. • Once they're cool, drizzle the icing on top and serve. • Kali Orexi! • Cut the puff pastry into 5-inch squares. • Notes • Freezer Instructions: Place the unbaked pastries in the freezer for about an hour. Once they are frozen, transfer them to freezer-safe bags and they will keep fresh in the freezer for 1-2 months. • Bake them frozen at 400 *F until golden. about 30 minutes. • Music Used: • Greek Sun Time (With Intro) • ITEM ID: 66582698 • By: tonyanthony • Its All Greek • ITEM ID: 84456733 • By: LowNotes • • Official Facebook Page: / dimitrasdishes • Instagram: / dimitras.dishes • Pinterest: / dimitrasdis0637
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