Tag Archives: mock puff pastry

Sweet Cherry Calzones with Amaretti Crumble

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Sweet Cherry CalzoneThese Sweet Cherry Calzones came about when I was asked for a new dessert featuring dark, sweet cherries.  I find it interesting that there are desserts using the sour cherries but not a lot using the dark sweet cherries.  I make them for the weekends and we consistently sell out the first night.

While sweet cherries are in season, it is important in this recipe to use the frozen sweet dark cherries.  Thaw them completely so they juice out.  Fresh, pitted cherries will not have the same amount of juice.  The filling should be made at least a day ahead and refrigerated to completely set up.  While it will seem quite stiff when used in the calzones, it has a wonderful texture in the baked pastries. Continue reading

Apple Caramel Hand Pies

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished PhotoHand Pies have been around as long as people have been cooking.  Anything enclosed in bread or pastry that can be eaten out of hand qualifies.  It can be a turnover, English pasty, a calzone, or Russian pierogis.  Every culture has a hand pie no matter what they call it.

While many hand pies are savory, sweet hand pies qualify and have been front and center of late.  Any pie filling or sweet filling can be used as long as it isn’t runny.  A number of pastries can be used but I particularly like this Mock Puff Pastry.  The recipe has been around a long time.  I remember seeing it first in the ’80’s.  It combines two techniques – pie crusts and the laminating of doughs.  This dough contains no water.  It is held together with sour cream which makes a very tender, as well as tasty, pastry.

It is important when making the pastry to make sure the butter stays in pea size piece as in a pie crust.  The pastry should not come together in the mixer.  It should be removed as soon as it clumps together.  It is pushed together into a cohesive dough on the work surface and rolled into a rectangle.  I fold mine into what is called a book fold as has more layers than the traditional three fold laminated pastry. Continue reading