- a package of puff pastry sheets
- a jar of sour cherry "preserves" in heavy syrup that Molly brought me from a trip
- mini semi-sweet chocolate chips
- broken walnuts
I got out the sheets and opened the jar of sour cherry preserves. They are really dried sour cherries that were then doused in heavy cherry syrup. Delicious! Glad I didn't have my heart set on putting them on toast, though!
Way too much syrup! |
They should have been rolled from either end towards the center. I tried. I really did. Not gonna happen!
Much more manageable amount of syrup. |
The interesting thing about that is that when making hard candy, the temperature goal is 300F! So as I watched the heavy syrup pool around the pastry on the cookie sheet, several thoughts were going through my head simultaneously. 1 - This could be very good! 2 - This could be very, very bad, and we'll all lose a tooth or two.
It was immediately clear that the roll-ups needed to be removed from the baking pan immediately. The pan is soaking happily, and should be clean almost just from that.
The flavor is very intense. Half as much filling would have been fine - but they are delish.
I think I will get some groceries soon, though.
In the interest of full disclosure, I think these would have been better without the cherries. Certainly the sheet that had a lot of syrup was overkill, because the syrup tasted burned and sort of ruined them. Just the chocolate chips with walnuts - maybe a little butter and sugar - perfection.
No comments:
Post a Comment