Food recipes
Cherry Folditup
Cherry Folditup Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated salt, table butter, without salt water, bottled, generic water, bottled, generic cherries, sweet, raw milk, fluid, 1% fat, wi...
Cherry Folditup
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic
water, bottled, generic
cherries, sweet, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
Directions:
Whisk together flour, sugar, and salt in a bowl.
Cut in cold butter with a pastry blender until the mixture resembles coarse crumbs.
Make a well in the flour mixture and pour in water and vodka, if using.
Toss with a fork until flour mixture is moistened, then use your hands to bring dough together into a ball.
Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours.
Preheat oven to 375 degrees F (190 degrees C).
Line a baking sheet with parchment paper or a silicone baking mat.
Roll dough into a large disk about 13 inches wide and 1/8-inch thick.
Transfer dough to the prepared baking sheet.
Pour cherry filling into the middle of the dough, leaving a 3-inch border.
Fold the outside edge of the dough over the fruit, making occasional pleats.
Brush milk over dough; generously sprinkle with sugar.
Bake in the preheated oven until crust is golden and the fruit is bubbling, 35 minutes.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic
water, bottled, generic
cherries, sweet, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
Directions:
Whisk together flour, sugar, and salt in a bowl.
Cut in cold butter with a pastry blender until the mixture resembles coarse crumbs.
Make a well in the flour mixture and pour in water and vodka, if using.
Toss with a fork until flour mixture is moistened, then use your hands to bring dough together into a ball.
Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours.
Preheat oven to 375 degrees F (190 degrees C).
Line a baking sheet with parchment paper or a silicone baking mat.
Roll dough into a large disk about 13 inches wide and 1/8-inch thick.
Transfer dough to the prepared baking sheet.
Pour cherry filling into the middle of the dough, leaving a 3-inch border.
Fold the outside edge of the dough over the fruit, making occasional pleats.
Brush milk over dough; generously sprinkle with sugar.
Bake in the preheated oven until crust is golden and the fruit is bubbling, 35 minutes.