Place pan in the refrigerator or freezer to cool mixture. Remove from heat and add a drop of food coloring if desired. Heat over medium heat, stirring constantly until mixture has thickened, about 5 minutes. Add the cherries, sugar and cornstarch mixture to a medium saucepan. Whisk the cornstarch into the juice until smooth. Drain the cherries reserving 1/4 cup of the juice in a measuring cup.Line a baking sheet with parchment paper and set aside. Crimping the dough helps as well, but the egg wash is the main glue here. This is the glue that helps hold the dough together. Make sure you brush the edges of the dough with the egg wash.If dough cracks in the folds when you unfold it, simply sprinkle some water over the crack and gently push the dough back together with your fingers. ![]() Use a rolling pin to roll and make dough larger.
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