Strawberry "Pop Tarts"

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.