Cherry Long Johns
My dad always liked these filled with cream filling- mom always some of each.
1 call purpose flour,sifted
3/4 ctraverse city cherries(black cherries,pitted and mashed
8 mediumegg yolks
1 3/4 cwater
14 ozcan sweetened condensed milk
How to Make Cherry Long Johns
- Long Johns:
In a large saucepan, combine the water,butter, and salt; bring to a boil and then immediately add the flour.(this is just like making cream puff dough). Stir mixture constantly over medium heat for 5 minutes to get a thick dough.
- Pour dough into a mixer bowl with a paddle; gradually add the eggs while mixing until the mixture becomes smooth.
Place mixture into a piping bag with a round nozzle and make 4 to 5 inch long -Long Johns..or just drop batter elongated on a parchment covered baking pan. Brush Long Johns with a beaten egg and bake in a preheated oven at 450^ for 15 minutes then turn oven to 325^ for and bake for another 25 minutes; or until they get a crispy texture and light brown in color.
- Cherry Custard Filling:
Put the cherry puree in a saucepan over medium heat for 10-15 minutes, reduce mixture to half and then set aside to cool.
- In a bowl, whisk the egg yolks and cornstarch. Boil the water and sweetened condensed milk in a saucepan and then add the egg yolk mixture. Cook over low heat until a firm thick texture appears; add the cherry puree, mix and set aside for 10 minutes, then cool in the refrigerator for 15 minutes.
- Slice the baked Long Johns in half lengthwise and fill them with the cherry custard. Try your best not to overfill them. Enjoy!