Sbriciolata Di Millefoglie With Sour Cherry Preserves Recipes

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SBRICIOLATA DI MILLEFOGLIE WITH SOUR-CHERRY PRESERVES



Sbriciolata di Millefoglie with Sour-Cherry Preserves image

It might be hard to say but it's not hard to eat. Millefoglie is Italian for "a thousand leaves;" sbriciolata means "crumbled." Both refer to the puff pastry in this treat. Layered between spoonfuls of preserved sour cherries and pastry cream, the light, flaky bites complete a delicious but not-too-heavy dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 10

1/2 cup sugar
1/4 cup cornstarch
Pinch of kosher salt
2 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
1 tablespoon grated lemon zest
Unbleached all-purpose flour, for dusting
1 sheet all-butter puff pastry (from a 14-ounce package)
3/4 cup cold heavy cream

Steps:

  • Lemon Pastry Cream: Whisk together sugar, corn-starch, and salt in a saucepan. Whisk together milk and egg yolks; add to pan along with butter. Bring to a boil over medium heat. Let boil 1 minute, whisking constantly; remove from heat.
  • Strain mixture through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using, add lemon zest; whisk until smooth. Makes 2 cups.
  • Sbriciolata: Preheat oven to 425 degrees. On a lightly floured surface, roll out dough to a 15-by-10-inch rectangle. Using a sharp knife, cut into 12 rectangles, each approximately 5 by 2 1/2 inches. Place on a baking sheet and bake until puffed, about 8 minutes. Reduce oven temperature to 375 degrees and bake until golden and very crisp, 20 to 22 minutes more. Transfer to a wire rack; let cool completely, about 30 minutes (do not cover, or pastry will lose its crispness).
  • Whisk heavy cream to soft peaks; fold 1 cup into pastry cream. Cut 8 cooled pastries crosswise into quarters; break remaining 4 pastries into loose shards.
  • Spoon about 2 tablespoons pastry-cream mixture into the bottom of each of 8 parfait glasses. Add 2 pieces of pastry, a sprinkling of pastry shards, and 1 teaspoon preserves to each. Repeat twice, for a total of 3 layers. Finish each with a broken piece of pastry and a dollop of remaining plain whipped cream.

SOUR-CHERRY PRESERVES



Sour-Cherry Preserves image

Simmering sour cherries with just enough sugar to balance their tartness is a simple way to make the fruit last. Store preserves in the refrigerator and stir them into yogurt or vanilla ice cream for a splash of summer.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Time 9h40m

Yield Makes about 5 cups

Number Of Ingredients 4

3 pounds fresh sour cherries, rinsed, drained, and pitted (7 1/2 cups)
3 1/2 cups sugar
1/4 cup fresh lemon juice
1/4 teaspoon kosher salt

Steps:

  • In a nonreactive bowl, combine all ingredients. Let stand, stirring often, until fruit has begun to macerate, 1 hour. Place a parchment round directly over surface and refrigerate, at least 8 hours and up to 1 day.
  • Remove from refrigerator and let stand, stirring occasionally, 30 minutes. Strain mixture through a medium-mesh sieve, reserving solids. Place juices in a pot and bring to a boil over medium-high heat. Skim any impurities from surface, reduce heat to medium, and cook, skimming occasionally, until reduced by half and very syrupy, 16 to 18 minutes. Stir in reserved cherry solids. Return to a simmer and cook, gently stirring occasionally, until fruit is plump and just beginning to soften, about 3 minutes more. Let cool slightly, then transfer to jars. Let cool completely, then cover and refrigerate up to 1 month or try canning with our helpful instructions.

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THE BEST SOUR CHERRY RECIPES - MARTHA STEWART
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From marthastewart.com
  • Garden Salad With Herbs and Sour Cherry Dressing. Tart cherries are swiftly marinated in an easy sherry vinaigrette then placed atop this salad full of greens and fennel.
  • Sour-Cherry Cobbler. Easy enough to cook over a camp stove, this cobbler recipe blends tangy sour cherries with a warm, buttery cake. The fruit drops down as the cake rises, creating a mix of sweet and tart flavors.
  • Roasted Rhubarb-and-Sour-Cherry Compote. This sweet-tart condiment can be used as a topping for a bowl of yogurt, as a cocktail mixer, and beyond. Sour cherries sweeten as they cook, while rhubarb imparts a tangy flavor—but both fruits keep their signature red color as they roast.
  • Sbriciolata di Millefoglie With Sour Cherry Preserves. Layered between spoonfuls of preserved sour cherries and pastry cream, the light, flaky pastry completes a delicious summertime dessert.
  • Homemade Cocktail Cherries. Soak sour cherries in a mixture of tart cherry juice, sugar, and maraschino liqueur, then add a vanilla bean and a bay leaf and let the flavors meld in the fridge for at least one week.


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