There is nothing quite as delicous as fresh, warm baked goodness for breakfast.
A while ago our refrigerator was stocked full of scrumptious, handpicked cherries just waiting to be turned into something. Finally just before they started to go bad I sprung into action, not wanting to waste a drop of their juicy goodness. I had a basic recipe in my head, so I went for improv-baking and was quite happy with the results!
Flying Cherry Wedges:
Now with the improv, came a very vague recipe, but I thought I'd share it anyways and you can experiment however you'd like!
You will need:
- frozen Phyllo dough (or equivalent)
- fresh (or frozen) pitted sour pie cherries (I used about 4 cups)
- lemon juice
- tapioca
- corn starch
- powdered sugar
- granulated sugar
- oil or butter of sorts
- fruit jam (I used raspberry)
- an oven or very warm box
Directions
(amounts really depend on your quantity of cherries)
1.) Mix the cherries with 2+TBS of lemon juice, 2+ TBS of tapioca, 1+TBS of granulated sugar, and
2+TBS of corn starch
2.) Let this sit around for awhile (up to one night refrigerated if you wish)
*cherry mixture should not be firm or gelatinous, but still vaguely soupy with a hint of solid from the tapioca and cornstarch*
3.) While cherries are marinading, get out your dough and allow it to thaw (see packaging for time)
3.) Mix up your cherry batter again and taste. If it seems too sour to you, add more sugar, if it seems too sweet, add some lemon juice!
4.) Take your phyllo dough and place it on a damp dishcloth to keep it from drying out while you are working.
5.) Cut the dough into squares (pick your size, you will be folding them over once to make the wedges)
6.) Lay one or two sheets of dough on a pre-oiled cookie sheet. Lightly brush edges and center with a.) extra juice from your cherry mixture b.) a combination of fruit jam and water or c.) butter or oil.
7.) Continue laying down and brushing one or two sheet at a time until you've a pile of at least 5 or 6.
7.) Take a nice spoonful or two of your tart cherry filling and pile it to one side of your dough square.
8.) fold two corners together to make the flying wedge shape, so that your filling in nicely in the middle of your newly created triangle.
*pre-heat the oven sometime around here*
9.) I added a little extra juice to my edges and folded them over about 1/2 and inch just to seal things off more (this is optional)
10.) Pop 'em in the oven (see dough packaging for time and heat)
*while they bake I mixed up a classic combo of powdered sugar and some of my left over jammy-water for a nice icing*
11.) Take them out - when they're done of course - wedges should be lightly browned and toasty. Allow them to cool for a bit on a rack.
12.) When they aren't so piping hot, drizzle your icing over the top and let those flying wedges soar into your mouth!
There you have it! Deliciously sweet-tart flying cherry wedges presented in one of the vaguest and most unhelpful recipes you've probably ever read!
