Cherry Folditup

3 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    2 h 50 m
Chef John
Recipe by  Chef John

“Why am I calling this a cherry folditup, and not a cherry galette, its correct culinary name? Because one sounds like something that's easy to make, and one doesn't.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Whisk together flour, sugar, and salt in a bowl. Cut in cold butter with a pastry blender until the mixture resembles coarse crumbs. Make a well in the flour mixture and pour in water and vodka, if using. Toss with a fork until flour mixture is moistened, then use your hands to bring dough together into a ball. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours.
  2. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  3. Roll dough into a large disk about 13 inches wide and 1/8-inch thick. Transfer dough to the prepared baking sheet.
  4. Pour cherry filling into the middle of the dough, leaving a 3-inch border. Fold the outside edge of the dough over the fruit, making occasional pleats.
  5. Brush milk over dough; generously sprinkle with sugar. Bake in the preheated oven until crust is golden and the fruit is bubbling, 35 minutes.

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Reviews (3)

Rate This Recipe
Pie84
6

Pie84

This recipe was delicious! Instead of cherry pie filling - I used fresh picked cherries (pitted), tossed with cinnamon, corn starch, and sugar. For dough, I didn't have white whole wheat flout, so I used all purpose. With intentions to share with the girls at work, my husband and I gobbled all of it that night! Thank you Chef John for such a great recipe!

suziloo
2

suziloo

This was a great recipe to make using leftover pie crust. I needed a recipe that only used one can of pie filling since I forgot to by enough for a traditional pie. It was a hit and a nice change, too.

hertzen
1

hertzen

Made this recipe as instructed and it was easy and delicious. Needed a quick dessert for Christmas Day so made again using what ingredients I had on hand. Frozen pie crust dough and canned blueberry pie filling. Did not have course sugar, so sprinkled the top with colored red sugar for Christmas. Was light, tasty, and not too sweet. Be careful as most canned pie filing contains High Fructose Corn Syrup. ShurFine brand does not contain High Fructose Corn Syrup.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 275 cal
  • 14%
  • Fat
  • 12.1 g
  • 19%
  • Carbs
  • 38.1 g
  • 12%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

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