Door County Cherry and Brandy Pastries
Recipe type: Breakfast, Dessert
Serves: 4
- 1¼ cup all purpose flour
- ½ tablespoon sugar
- ½ teaspoon salt
- 8 tablespoons unsalted butter, right out of the fridge, cut into chunks
- ¼ cup ice water
- 1 cup Door County cherries, no sugar added (or similar product)
- ¾ cup cherry juice from jar
- ¼ cup sugar
- 1 tablespoon corn starch
- 2 tablespoons brandy
- 1 egg, beaten
- In a food processor or bowl, mix together flour, sugar, and salt. Add in butter and pulse (or use pastry cutter) until small pea-sized clumps form.
- Add water, and pulse (or use hands) until dough forms. Remove from bowl and knead with hands for a minute, making sure all dough sticks together.
- Cover in plastic and refrigerate for at least one hour, up to overnight.
- In a small pot, heat cherries, cherry juice, and sugar until just starting to boil. Stir in corn starch and let thicken, about 4-5 minutes.
- Remove from heat, add in brandy and stir. Let cool completely.
- Preheat oven to 375.
- Roll out dough to about ¼ inch thick. Cut into 4 squares, about 4 inches each side.
- Scoop cherry filling in the middle, dividing evenly among 4 squares.
- For each pastry, pinch corners into center from all four sides, and use your fingers to pinch together and seal in the filling.
- Brush pastries with egg wash and bake for 20-25 minutes, until crust is golden brown and cherries are oozing out those sides just a tiny bit.
- Let cool before serving.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2014/02/19/door-county-cherry-brandy-pastries/
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