To All The Boys I've Loved Before [Baking Part 2]: Lara Jean's Cherry Turnovers скачать в хорошем качестве

To All The Boys I've Loved Before [Baking Part 2]: Lara Jean's Cherry Turnovers

Woah woah woah, cherry turnovers? You know we had to make LJ’s cherry turnovers! 🍒 Part II of our baking series. You can’t go wrong with a delicious cherry turnover recipe. YES! We're making our own butter crust. No store bought! And yes! a homemade cherry filling. It's worth it! :) If you’re not a huge fan of cherry desserts, our recipe will definitely make you love it. And we’re not kidding! It's perfect! Hope you enjoy our take on it. With love, From:Her Our SOCIAL MEDIA INSTAGRAM:   / from.her3   LASTEST VIDEO:    • Avatar The Last Airbender: AIR NOMAD FRUIT...   OTHER CHANNEL:    / chercreations   Subscribe to our channel for more fun videos to come :)    / @fromher3   MUSIC used in the video! Go support them! Music by Laureline - I Love You - https://thmatc.co/?l=377F2D2E Music by Fiji Blue - Affection - https://thmatc.co/?l=44807C09 INGREDIENTS --CRUST-- Makes 6-8 turnovers WE RECOMMEND USING A SCALE FOR ACCURACY/CONSISTENCY 11oz all purpose flour 1 ½ tsp salt (we used pink Himalayan salt) 2 tsp sugar 8oz unsalted cold butter [cut into small cubes] (2 sticks) 3.5 oz cold water In a bowl, add in the flour, salt, sugar, and cold cubed butter. With a stainless steel bladed dough blender, break apart the butter into the flour. Press and mix until your flour mixture reaches small crumb consistency. There should still be chunks of butter but not too big*. Then add in the cold water and mix well until the flour is hydrated. Transfer to your work board and knead just until the dough forms a ball. Make sure not to overwork the dough or else you will get a tough crust. Then wrap it in plastic wrap and store in the fridge for at least 30 minutes to 1 hour. After it has rested in the fridge, transfer back onto your floured board and roll it out to about 1/8 inch thick. If you want precise rectangles, use a ruler to help you cut. We were able to get 12 individual rectangles which makes 6 turnovers. Save the leftover scraps and re-roll to make more. *Little chunks of butter will create flakes in the crust which is what you want. Buttery flakiness goodness :) --CHERRY FILLING-- 12oz (2 cups) pitted dark sweet cherries [we used frozen, make sure to thaw before using) 1/2 cup granulated sugar 1 tablespoons lemon juice 2 tbsp cornstarch ½ tsp vanilla extract In a pot, add in the thawed cherries, sugar, lemon juice, and cornstarch. Mix well until the cornstarch has dissolved. Then turn on the heat and stir and cook until the cherry mixture has become thick. NOTE: Keep mixing so you don't burn the bottom! Once it has thicken, turn off the heat, add the vanilla extract, stir and LET IT COOL completely before filling. --TO ASSEMBLE-- PREHEAT OVEN to 375'F Add about 2 tbsp of the cherry filling onto the center of the rectangle crust (DO NOT OVERFILL). With the top crust, add egg wash to help seal it to the bottom crust. Make sure to also cut 3 slits on the top crust layer before attaching it to the bottom crust. Once you have cut the slits and egg wash the top crust, flip it over to seal it with the bottom crust. Press down the sides to seal and then with a fork, press down the sides to fully seal it. Finish with egg wash on the very top and then bake in a preheated 375' F oven for 12 minutes. After 12 minutes, reduce the oven temperature to 350'F, rotate and bake for another 12 minutes or more until the crust in nice and golden (depending on your oven, time will vary so keep an eye on it!) Let it cool for 10 minutes before consuming. Enjoy! And yes! You can make a strawberry filling if you don't like cherries. But trust us, you don't want to mess with this one. It's GOOOOD :)