Hi, so yeah. I have a blog. Well, I started this blog YEARS ago, and then I started a different blog. So now I have two, but this one, OriginalCinn is my baby. The other blog was started after I had, well, an actual baby and felt the need to define myself in my new role. A few good recipes there, so take a look at Dinner with Bae if you'd like, but really, I'm glad to be home--back here at OriginalCinn for the time being.
See, what had happened was that we were all told to stay in our homes and not come out unless we were doing something essential. I won't bore you with the details, but it seems as though the whole world will have to do some more home cooking. With that, I've been asked for some recipes and as it turns out, I have a really cool place to share them.
Strawberry “Pop Tarts”
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Yield 8 pastries
Ingredients:
For the pastry
2 cups All Purpose Flour
2 Tbsp. Granulated Sugar
1/4 tsp. Baking Powder
1/4 tsp. Salt
1 stick Unsalted Butter, cold and cubed
2 Eggs
For the filling
2 cups Strawberries, diced
¼ cup + 2Tbsp Granulated Sugar
Juice of 1 lemon
½ vanilla bean scraped
1 ½ Tbsp. Cornstarch
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Method:
1. To make the
pastry, in a large bowl whisk together the dry ingredients and cut in the
butter with a pastry blender, or quickly with your fingers until the butter is almost
completely worked in and the mixture has pea-sized chunks of butter
incorporated throughout.
2. Beat the eggs
together until well combined and add to the flour mixture.
3. Knead gently
and quickly with your hands until a dough forms and just sticks together. Toss
some extra flour on it and knead a few times more times if it is too sticky,
then knead until a smooth dough forms. This can also be made in a stand mixer.
4. Shape the
dough into a disc and wrap in plastic and chill for at least an hour, or until cold
and firm, but soft enough to roll.
5. Roll the
dough into a large rectangle, about 1/8” thick. Cut out 3”x4” rectangles and
set each on a parchment paper lined baking sheet. Cover with plastic wrap or
foil. Refrigerate 2 hours or overnight.
1. To make the
filling, add all ingredients except the cornstarch to a medium saucepan. Stir
well and bring the mixture to a boil. Cook until the fruit has broken down
some, and has started to concentrate.
2. Mix the
cornstarch with 2 Tablespoons of cold water and add it to the strawberries.
Stir continuously until the mixture returns to a boil. Keep the mixture at a
boil for at least 1 minute, then pour it into a heat-safe container. Cool to
room temperature, cover and chill well, preferably overnight.
1. Preheat the
oven to 350°F. Make an egg wash with 1 egg and a Tablespoon
of water whisked together.
2. Remove the pastry
rectangles and filling from the refrigerator. Both should be very cold.
3. Line up 8
rectangles on a parchment-lined baking sheet and paint a thin layer of egg wash
along the border, about ¾ -inch all around, with either a pastry brush or your
finger.
4. Gently spread
about 2 Tablespoons of filling onto the pastry keeping a rectangular shape.
5. Place another
pastry rectangle over the filling and gently press all the way around to seal.
6. Using a sharp
paring knife, cut enough of the dough away on each side to make all sides even.
To make a decorative edge, press the tip of the knife firmly into the edge of
the dough, being careful not to puncture. This will also help keep the dough
from opening in the oven.
7. Brush the tops
of the filled rectangles with egg wash and sprinkle evenly with granulated or decorative
sugar. Cut vents on top with the paring knife.
8. Bake for
12-15 minutes or until the edges just begin to brown, and the filling has
started to bubble. Remove the baking sheet from the oven and cool to room
temperature to serve.
I'm not very good in the kitchen but my love for pastries and this recipe are more than enough to motivate me to give it a shot. Wish me luck and thanks for sharing!
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