A northern New England twist on the classic turnover. Extra filling can be served over ice cream on on toast.
Sour Cherry 'Clams'
About This Recipe
|Yield:||6 (makes 18 mini clams)|
|Active time:||30 minutes|
|Total time:||one hour|
|Special equipment:||parchment paper|
|This recipe appears in:||American Classics: Sour Cherry 'Clams'|
- 1 quart sour cherries, pitted
- ½ cup plus two tablespoons sugar, divided
- 1 tablespoon vanilla
- ¼ teaspoon cinnamon
- 1 tablespoon grated ginger
- 1 tablespoon cornstarch
- Juice from half a lemon
- 1 large egg, slightly beaten
- 1 pound puff pastry, rolled out into sheets
In a medium size saucepan combine cherries, 1/2 cup of sugar, vanilla, cinnamon, ginger, cornstarch, and lemon juice. Bring to boil then reduce to a simmer, stirring constantly until mixture thickens. Once mixture has thickened remove from heat and set aside to cool completely.
Preheat the oven to 350°F. Prep the puff pastry sheets on a slightly floured surface, rolling them out to 1/4 of an inch thick. Using a three-inch cookie cutter or a drinking glass with a 3 inch diameter, cut out 18 rounds from the puff pastry. Lay out the rounds on two baking sheets prepared with parchment paper.
Brush rounds with lightly beaten egg. Stretch the edges slightly of half the clam so they create a slight pocket for the filling.
Fill the pocket side with one half tablespoon to a tablespoon of cherry filling and fold the other side over. Brush tops with egg wash and sprinkle with reserved sugar.
Bake for 8-10 minutes or until golden brown. Cool on a wire rack. Any remaining dough scraps can be re-rolled to make additional rounds (though they may not have as much puff and rise as the first batch)