Jam and candied cherries flowers, the return of vintage desserts

I must admit that the day in which I saw these jam and candied cherries flowers I was fascinated by them, they look incredibly vintage. It was as I was looking a recipe book from forties or fifties, very classical, but simple and elegant. Decorated with icing sugar and jam… I couldn´t resist!

I think this kind os desserts are charming, but not like aspic fruits… This is different, can make you to fall in love. Perfect to have with a cup of tea.

Today I share with you this song from Glenn Miller called “Moonlight Serenade” (the name link is wrong) to enjoy a perfect Monday 🙂

Roll and chill to work better with it. The way to cook them is the same to ancient sweets recipes from Spain: rosquillas, tortas, buñuelos… we have to fry them. I recommend to use a high saucepan, like this, or a pot. It is important to pour enough oil so they can fry in one go, without flip them.

Notice, they are fragile when they are still warm. When you remove them from the oil, be careful. They turn hard when cool.

If you think they are greasy to eat them, they don´t. Texture is quiet similar to a cookie, it melts in the mouth and aroma is superb!

Icing sugar is inexcusable, you must dust with it! Filling can be at your choice. The original recipe from this book “El gran libro de la Repostería” (this was the first pastry book that my husband gave me some years ago…) use gooseberries jam. In Spain it´s difficult find it so I changed it, orange and whisky jam and candied cherries.

Nothing modern or magic will disappear 😉

JAM AND CANDIED CHERRIES FLOWERS:

15-16 pieces

FOR THE SHORT PASTRY:

•  17.6 oz (500 g) pastry flour
• 5.3 oz (150 g) unsalted butter at room temperature
• 4.4 oz (125 g) crème fraîche
• 1 large egg
• 3.52 oz (100 g) sugar
• 1.76 oz (50 g) ground almond
• 1 y 1/2 tsp cinnamon powder
• a pinch of salt
• 28.2 fl oz (800 g) vegetable oil

FOR DECORATE:

• orange and whisky jam*
• red candied cherries
• icing sugar

* You can use your favorite jam.

INSTRUCTIONS:

Make the short pastry.

1. In a medium bowl sift the flour, set aside.
2. In the bowl from a stand mixer add butter and sugar, mix with the flat beater until looks fluffy.
3. Pour large egg and mix again.
4. Add ground almond with cinnamon, crème fraîche, salt and one third from the flour. Mix until combined.
5. Continue adding the remaining flour little by little and mixing.
6. Transfer the dough to a counter and knead making fraisage technique. It will be useful to get an homogenous dough but without gluten developed.
7. Put the heel of the hand over the dough and push to the front little by little to get a merged dough but without being elastic. We can see how to make it in this video.
8. Once the dough is homogenous, divide in two pieces. Roll it between two teflon sheets into 0,11 inches (3 mm). Diameter dough must be bigger than iron skillet.
9. Let sit between two sheets over a baking tray in the fridge for 2 hours or overnight.

Cut the flowers.

1. You will need a 2.5 inches fluted round cookie cutter. Cut cookies and join the remaining batter. Roll and chill for 20 minutes before cut again.
2. With a sharp knife cut the cookie to look like flower petals.
3. Pile three cookies and push with your fingertip in the middle. Remove to a baking tray and repeat with the rest of cookies.
   
   
   
   

Fry the flowers.

1. Preheat a high saucepan with the vegetable oil over medium heat until reaches 350ºF. It could be great if you can use a digital thermometer.
2. Line a tray with kitchen roll, set aside.
3. Once oil is hot, fry flowers in three batches. Fry them for 4-5 minutes, not less time or batter will be uncooked in the middle.
4. When they are golden brown, remove from the saucepan and let drain over the tray. You must be careful when you remove them from the saucepan because they are very tender when they are still warm.
5. Repeat with the remaining flowers.

Decorate the flowers.

1. Once they are cool, process to decorate them.
2. Dust generously with icing sugar and set half candied cherry or a teaspoon of jam.
3. Serve with a warm cup of coffee.

PRESERVATION: Keep them in a airtight container or a glass bell jar for up 10-15 days.

These jam and candied cherries flowers have remembered me ancient sweets. In fact, they are flavors which I associate with my childhood and when we visited my grandparents. May be this reason makes them lovely, so I decided to share with you.

I know it is a traditional dessert but I think it could be perfect to join us in Christmas 😉

Have a nice week!
Eva