gooseberry "turnover" filling very thick

Joris
  • gooseberry "turnover" filling very thick Joris

    We got a lot of gooseberries from the garden, so I decided to make some gooseberry turnovers. I found a simple recipe online: puree the berries, add bread-crumbs, cornstarch and sugar. Mix it, and fill some puff pastry. In the over, done!

    But, the filling is so thick! I know gooseberries contain a certain amount of pectin, but even after removing the cornstarch and reduce the amount of bread-crumbs, it still ends up as a very thick, "solidified" substance. Another problem is that the stuffing is quite liquid, which makes it difficult to fill the puff pastry. (that's why the bread-crumbs are added)

    What can I do to thicken the stuffing, but prevent the filling from becoming solid?

  • I can't find any resources on what to do when you have food with too much pectin in it, but you could combine the goose berries with something which has a low amount of pectin, check out group II or III in this pdf. Don't puree your other ingredient totally and you'll get a thicker filling, as well.

Tags
thickening texture stuffing
Related questions and answers
  • I've made Bread Stuffing with Fresh Herbs from Cooks Illustrated this year for Thanksgiving, and I'm going to need to reheat it to serve. It cooked for seventy minutes at 375 the first time around, but I'm not sure how hot to set the oven or for how long to give it to get it hot without drying it out terribly the second time. Also, is there a standard amount of chicken broth people add to stuffing on reheating?

  • A cookie recipe asks for: 14 ounces good-quality thawed frozen puff pastry, such as Dufour So, does puff pastry mean this? http://nishamadhulika.com/baking/homemade-puff-pastry-recipe.html Secondly, how long do I have to freeze that stuff? Thirdly, Google says that "thawed" means "Become liquid or soft as a result of warming". So, what is the way to make it soft? Do I have to add warm water and crush it? Or do I have to heat it in an oven?

  • A mille-feuille (or tompouce) is a pastry, consisting of layers of puff pastry with pastry cream in-between (see this if you don't know it). If you buy it in a pastry store, I find that the glazed top is unique for this pastry. Recipes online tell me that it's confectioner sugar and egg whites, but I think it's something else. It's solid, yet soft. You can see your tooth print in it. It's white and sweet. I can't exactly explain how it differs from regular egg white/sugar icing, but in my opinion it does. Does anybody have a clue what I'm talking about? Do you know what's

  • Last night I made a goats cheese tart using pesto, puff pastry, finely chopped onions, peppers and courgettes. (Spread pastry with pesto, put veg on, break up goats cheese and bake in a 200 degree oven for about 30 mins). It was very nice but not filling enough for a main course. What can be added to bulk up the tart but that does not need (significant) cooking before hand and doesnt alter the cooking of the tart too much. Ideas include - small cubes of potato (not sure if it would cook enough), and eggs (creates more a quiche rather than a tart). Anyone else have any ideas?

  • I want to experiment with a cream pie with a nonbaked filling (containing whipped cream, thickened with gelatine - basically a flavored diplomat cream). But for aesthetical reasons, as well as a better crust-to-filling ratio, I want to try it with a lattice. But I don't have much experience with double-crust pies, so I am not sure how to make it. My first idea is to blindbake the double crust, then remove the "weights" and get the filling somehow into the pie. I normally use white beans as weights. But I am not sure how I can get them out without breaking the lattice, as they are quite

  • , then confectioner's sugar is sifted over them. The turkish delight filling resolidifies somewhat after cooling, but not to its completely dry state from before baking. They are not supposed to cook hard and dry and brown, they are more like Russian tea cakes in texture. The problem with this recipe is that more often than not, the pastry is underbaked in the middle. I think that the combination of a thick roll and getting soggy from the melted filling is responsible for the problem. However, I don't have a solution. Using less crust isn't an option - not only would the ratio of crust to filling

  • I have a recipe that calls for me to roll up turkey in puff pastry. What can I use as a substitute for the puff pastry, preferably that is lower in saturated fat?

  • I'm planning on making a quiche (Lorraine with leek to be exact) and I was looking up recipes for quiches. Most recipes call for blind-baking the crust in advance (or at least partly), but some skip this step and pour the filling in the raw dough and bake it like that. I think blind-baking would prevent the dough from getting soggy since the filling is quite liquid. The other recipes look nice... for a quiche? Or does it mainly depend on the type of dough (puff, shortcrust...)? Or on the amount of liquid or type of veggie/meat (precooked)? Any other factors that I don't think of?

  • Sometimes, a sheet of puff pastry that I'm working on will tear or rip. Sometimes this happens when I'm unfolding the sheet of puff pastry, and sometimes it happens when I'm shaping the pastry around the other ingredients. How can I fix rips in puff pastry to best preserve the height expansion of the pastry?

Data information