Cherry Frangelico Filling
- ⅔ pound (302 grams) cherries, pitted
- ⅔ cup (147 grams) firmly packed light brown sugar
- ½ cup (64 grams) dried cherries
- 2 tablespoons (16 grams) cornstarch
- 1 tablespoon (2 grams) lemon zest
- 1 tablespoon (15 grams) fresh lemon juice
- 1 tablespoon (15 grams) Frangelico
- ½ teaspoon (1.5 grams) kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cinnamon
- In a medium saucepan, combine all ingredients. Cook over medium-low heat until cherries have released their juices, about 2 minutes. Increase heat to medium, and cook, stirring occasionally, until juices have thickened, 5 to 7 minutes. Remove from heat, and let cool completely. Refrigerate in an airtight container for up to 3 days.
Pro Tip: A maqqash, a pastry tong with serrated tips, is traditionally used to create the designs in the dough before baking. We used a fondant crimper, which can be found at most craft stores or large online retailers.
Recipe by Bake from Scratch at https://bakefromscratch.com/cherry-hazelnut-shekerburas/
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