Ingredients

Group 1
Ingredient
KG
Bakbel Dark Cherry Fruit Filling
0.500
-
Total Group: 1
Total Weight: 0.500

Method

Cherry Bakewell Turnover

1. Prepare puff pastry using usual recipe and method.
2. Cut the pastry into 20 x 20cm squares.
3. On one side of the pastry, deposit 35g of frangipane.
4. On top of the frangipane, deposit 60g of Bakbel Dark Cherry Fruit Filling.
5. Fold the pastry over to form a triangle shape and seal the edges.
6. Brush the turnovers with egg wash, sprinkle with sugar and cut a few vent holes.
7. Bake in oven at 205℃ (400℉) for 25 minutes..
8. Once cooled, decorate with white icing and toasted flaked almonds.

Ingredients

Group 1
Ingredient
KG
Bakbel Dark Cherry Fruit Filling
0.500
-
Total Group: 1
Total Weight: 0.500

Method

Cherry Bakewell Turnover

1. Prepare puff pastry using usual recipe and method.
2. Cut the pastry into 20 x 20cm squares.
3. On one side of the pastry, deposit 35g of frangipane.
4. On top of the frangipane, deposit 60g of Bakbel Dark Cherry Fruit Filling.
5. Fold the pastry over to form a triangle shape and seal the edges.
6. Brush the turnovers with egg wash, sprinkle with sugar and cut a few vent holes.
7. Bake in oven at 205℃ (400℉) for 25 minutes..
8. Once cooled, decorate with white icing and toasted flaked almonds.

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Occasion

Occasion

Summer

Finished Product

Finished Product

Chilled Dough, Danish, Dessert, Sweet Good

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