Sour Cherry and Pistachio Dan­ish

MAKES 30

SAVEUR - - Contents -

Ac­tive: 2 hr. • To­tal: 13 hr. 50 min. Lay­ers of but­tery, flaky lam­i­nated pas­try are swirled around a lightly spiced, pleas­antly gooey cherry com­pote, then brushed with or­ange liqueur and sprin­kled with pul­ver­ized pis­ta­chios af­ter bak­ing. For an al­co­hol-free al­ter­na­tive, swap out the liqueur for a mix­ture of honey and fresh or­ange juice.

1¾ cups (225 g) dried sour cher­ries 1½ cups (350 ml) or­ange liqueur such as Coin­treau or Grand Marnier 5 star anise 2 cin­na­mon sticks 1 dried chile de ár­bol, stemmed Juice and finely grated zest of 1½ or­anges (about ⅓ cup juice) Kosher salt 2 large egg yolks 1 Tbsp. plus 1 tsp. heavy cream 1 batch Tar­tine’s Crois­sants dough (pg. 28), prepared through Step 7 Bread flour, for dust­ing ¼ cup lightly toasted pis­ta­chios, cooled and crushed to a coarse pow­der in a food pro­ces­sor

1 Make the cherry com­pote: In a small pot, com­bine the cher­ries, or­ange liqueur, star anise, cin­na­mon, chile, or­ange juice and zest, and a pinch of salt. Bring to a boil over medium heat, then im­me­di­ately re­move. Set aside to cool com­pletely.

2 Drain the cher­ries, re­serv­ing soaking liq­uid. Dis­card the star anise and cin­na­mon, and trans­fer the cher­ries and chile to a food pro­ces­sor. Pulse to make a coarse paste, then trans­fer to a small bowl and set aside. 3 In a sep­a­rate small bowl, beat the egg yolks and heavy cream; set aside. Three hours be­fore you are ready to serve, re­move the thawed dough from the re­frig­er­a­tor. Place the dough on a lightly floured work sur­face and use a rolling pin to flat­ten it to a 13x34-inch rec­tan­gle about ⅛ inch thick. Use a straight edge and a par­ing knife or pizza cut­ter to trim about ½ inch from all 4 sides so that you have an even, 12x33-inch piece of dough. With one of the long sides fac­ing you, lightly brush a 1-inch strip along the long side far­thest from you with the egg wash. Then use an off­set spat­ula or the back of a spoon to spread the com­pote evenly over the rest of the dough. Roll the dough up away from you like a jelly roll to make a log about 4 inches in di­am­e­ter. Press gently on the seam to seal. Cut the log in half, wrap in plas­tic, and trans­fer to the freezer to chill be­fore slic­ing, 15–20 min­utes. (Or, you can freeze one or both logs for up to a week. Thaw in the re­frig­er­a­tor be­fore us­ing.)

4 Line 4 bak­ing sheets with parch­ment pa­per and set aside. Place 2 racks at least 3 inches apart in the cen­ter of the oven, then pre­heat to 400°. Set a large, wide bak­ing dish filled with wa­ter on the floor of the oven. Re­move the rolls of dough from the freezer and slice into twenty-eight to thirty 1¼-inch-thick disks. Space the disks evenly apart on the prepared bak­ing sheets, then place in a warm, prefer­ably hu­mid spot. Let rise un­til they are puffed, very gassy, and the lay­ers of dough are be­gin­ning to sep­a­rate, 35–45 min­utes.

5 Once risen, brush the pas­tries evenly with the egg wash. Bake un­til evenly golden brown, 24–28 min­utes. Re­move and brush each with some of the re­served cherry soaking liq­uid, then sprin­kle with crushed pis­ta­chios. Serve im­me­di­ately.

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