Cherry
Crackle Pop
Chef Sue McCown of Earth & Ocean at The Hotel
W - Seattle, WA
Adapted by StarChefs
Yield: 12 Servings
Ingredients:
Filling
- 3 cups apple juice
- 2/3 cup lime juice
- 1 ¼ cup brown sugar
- 1 vanilla bean, split and scraped
- 1 pound dried sweet-tart cherries
- 8 ounces yellow raisins
- 6 ounces dried figs, quartered, stems removed
- 4 ounces prunes
- ¾ cup brown sugar
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- ½ teaspoon cinnamon
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1 egg yolk
Egg Wash
- 1 egg
- 2 Tablespoons milk
Sugar Dough
- 12 ounces butter
- 4 ounces sugar
- 1 pound flour
- ½ teaspoon salt
- 2¼ ounces cornstarch
- Granulated sugar, for dusting
Method:
For Filling:
Combine apple juice, lime juice, brown sugar and vanilla bean in
large pot. Bring to boil, then turn down heat to low and add cherries,
raisins, figs and prunes. Simmer 45 minutes. Cool overnight to room
temperature. Drain fruit and discard liquid.
Combine fruit with brown sugar, spices and egg yolk. Mix well and
puree in batches in food processor. Refrigerate until assembly.
Filling will keep one week in refrigerator.
For Egg Wash:
Whisk egg and milk together and set aside until assembly.
For Sugar Dough:
In electric mixer, combine butter and sugar and whisk until light
and fluffy. Sift flour, salt and cornstarch into creamed mixture.
Mix on low speed until just combined. Divide dough in equal parts
and wrap in plastic. Refrigerate 24 hours.
On lightly floured work surface, roll both pieces of dough out
to 1/8 – inch thick squares. Make squares identical in size.
With one square, use tip of knife to score four equal strips dough.
Score each strip into three squares. End result should be twelve
squares, each 3 ½ inches by 3 ½ inches. Brush Egg
Wash on score marks. Place 2 Tablespoons filling in center of each
square. Use back of spoon to spread filling out leaving ¼
- inch border all around.
Roll remaining half of dough out to 1/8 – inch thick, identical
in size and shape to first half. Poke holes all over with fork to
release steam when baking. Score into twelve squares and lay on
top of squares with filling. Gently press edges to seal. Refrigerate
½ hour.
Remove filled dough from refrigerator. Using fluted pastry wheel,
pizza cutter or knife, cut along edges where dough is sealed. Cherry
Crackle Pop can now be stored and frozen for up to 3 months, or
continue with recipe.
Preheat oven to 325°F. Place on sheet pan lined with parchment.
Brush lightly with egg wash. Sprinkle granulated sugar on top. Bake
22-25 minutes or until golden brown.
When cool, individually wrap. When ready for service reheat at
325°F 10 minutes.
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