Flipping thru a recent issue of Bon Appetit magazine I found a recipe called "Strawberry 'Pop Tarts'" and thought, "Well, I can do that!" I did alter the recipe a little: 1) It calls for a dusting of powder sugar after baking. I'm sorry, but I believe a glaze is required. 2) The recipe used strawberry preserves - I made my own filling. 3) I didn't exactly follow the baking directions...
Strawberry Breakfast Pastries
- 2 cups + 2 Tb flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup chilled unsalted butter; cut into pats
- 3-4 Tb ice water
- 2 cups diced strawberries
- 2 tsp cornstarch
- 1 Tb sugar
- 1 tsp vanilla
To make pastry:
- Stir flour, salt and sugar in a large bowl with a whisk or fork.
- Add butter pats - blend in butter until texture resembles coarse corn meal. To do this you can use a fork, pastry blender or your hands. (I started with a pastry blender, but switched to my hands - worked much better.)
- Add ice water 1 Tb at a time, mixing with your hands between each time, until dough clumps together. You may not need all 4 Tb- it varies depending on the temperature of texture of your butter, moisture in the air, etc.
- Divide dough into two balls. Wrap them in plastic wrap and chill at least one hour.
To make filling:
- While pastry is chilling out, make your filling. Combine all filling ingredients in a medium saucepan. Cook on medium heat for 5 minutes; it may come to a soft boil - just be sure to stir often.
- Taste - if needed add another Tb sugar. Once strawberries are soft (and sufficiently sweet!) remove from heat and let cool completely. Before using, take a fork or potato masher and smooth strawberries until pulpy. Set aside.
To make pastries:
- Remove one ball of dough from fridge and remove wrapping. On a slightly floured surface, carefully roll dough. It is easier to work with if you keep thickness between 1/8 and 1/4 inch.
- Using a pizza cutter or knife, cut into strips. Then cut across to make rectangles - mine were approx 4 x 3 inches. (I contemplated breaking out my biscuit cutters and making round pastries! This will be my method next time as it would be faster!)
- Spoon 2 Tb filling in middle of pastry - lift a rectangle and place on top of filling, being careful not to split the dough or smoosh your filling out the sides!
- Press edges with fingers to seal, then press with a fork. Transfer to a baking sheet coated with non-stick spray.
- Bake pastries for 15 minutes at 375 degrees - until edges are slightly browned and pastry is crisp.
- Remove from oven and let cool in pan for 3-5 minutes before removing and placing on wire cooling rack.
- You can dust with powdered sugar once cooled. Or make a simple powder sugar glaze and drizzle on top... which is what I did!
Also, the directions said to prepare your pastries and place on a parchment paper lined baking sheet. Then freeze for at least 2 hours, or cover & freeze up to 1 week before baking. To bake you place frozen pastries (still on parchment in pan) directly in the oven. What can I say - I was impatient...
Conclusion: We liked them! I don't know if I will make a habit of making them, but the crust is buttery and crumbly, the filling sweet and fresh tasting... plus I really want to experiment with some variations! Cinnamon cream cheese filling.... some PB&J.... add orange juice to the strawberries.... lemon blueberry.... raspberry preserves with a few chocolate chips.... and we haven't even approached how to flavor and play with the dough!