Homemade Strawberry Jam Pastries
Indulge in the delightful experience of creating your own pastries inspired by the beloved Pop-Tarts. This recipe, derived from the celebrated Flour Bakery, guides you through the process of making a flaky, buttery dough from scratch. Despite its gourmet touch, this recipe is manageable, akin to crafting delicious ravioli. You’ll start with a rich dough that is rolled into a perfect sheet before being cut into rectangles. Each piece is filled with luscious raspberry jam, topped with another sheet of pastry, and pressed to form charming pockets of flavor. Bake until golden brown, then glaze with a sweet icing and add a sprinkle of colorful candy for a playful finish. Perfect for breakfast, a sweet snack, or a delightful dessert, these pastries are sure to impress everyone in your family or at your next gathering.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
unbleached all-purpose flour
1 3/4 cups (measured)
sugar
1 tablespoon (measured)
kosher salt
1 teaspoon (measured)
cold unsalted butter
1 cup (cut into 12 pieces) (chilled)
egg yolks
2 (lightly beaten)
cold milk
3 tablespoons (measured)
lightly beaten egg
1 (for brushing)
raspberry jam
1 cup (measured)
confectioners' sugar
1 cup (measured)
vanilla extract
1/4 teaspoon (measured)
water
2-3 tablespoons (for glazing)
rainbow candy sprinkles
to taste (for decoration (optional))
Instructions
1
Begin by preparing the pate brisee. In a stand mixer fitted with the paddle attachment (or using a handheld mixer), combine the unbleached all-purpose flour, sugar, and kosher salt for 10-15 seconds until mixed thoroughly.
2
Add the cold, cubed unsalted butter to the flour mixture. Mix on low speed for 1 to 1.5 minutes until the flour takes on a slightly creamy appearance and you can see visible lumps of butter about the size of pecans.
3
In a separate small bowl, whisk together the egg yolks and cold milk. Pour this mixture into the flour and butter mixture all at once, mixing on low speed for about 30 seconds. The dough will appear shaggy at first.
4
Transfer the dough onto an unfloured surface and gather it into a mound. Use your palm to smear the dough, ensuring that the butter is incorporated, until it forms a cohesive dough with streaks of butter visible. Wrap tightly in plastic wrap and flatten into a disk about 1 inch thick.
5
Refrigerate the dough for a minimum of 4 hours, or up to 4 days, or freeze for up to 1 month. This will yield about 18 oz of dough, suitable for 8 pastries.
6
Preheat your oven to 350°F (175°C), and adjust the rack to the center. Divide the refrigerated dough in half, pressing each half into a rectangle. On a lightly floured surface, roll out each piece into a 14-by-11-inch rectangle.
7
Using a paring knife, lightly score one rectangle into eight 3.5-by-5.5-inch sections. Brush the entire surface of the scored rectangle with the lightly beaten egg, then place two tablespoons of raspberry jam in the center of each rectangle.
8
Carefully lay the second dough rectangle over the jam-filled one. With your fingertips, gently press around each mound of jam to seal the edges. Using a knife or a pizza cutter, cut through the scored lines to create 8 individual pastries.
9
Arrange the cut pastries on a baking sheet, leaving plenty of space between them. Bake for 40-45 minutes or until the tops are golden brown. Allow to cool for about 30 minutes on a wire rack.
10
While the pastries cool, prepare the glaze. In a small bowl, combine the confectioners' sugar, vanilla extract, and enough water to create a smooth, pourable consistency. You should end up with about ½ cup of glaze.
11
Once the pastries have cooled, brush them with the glaze and sprinkle with rainbow candy sprinkles, if desired. Let the glaze set for 10-15 minutes before serving. Store in an airtight container at room temperature for up to 2 days.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Homemade Strawberry Jam Pastries?
They are flaky, buttery pastries inspired by Pop-Tarts, filled with jam and topped with a sweet glaze and sprinkles.
What is the inspiration for this recipe?
This recipe is derived from the celebrated Flour Bakery and designed to be a manageable gourmet treat similar to making ravioli.
What type of dough is used for these pastries?
The recipe uses a pate brisee, which is a rich, flaky, and buttery dough made from scratch.
What ingredients are needed for the dough?
You will need unbleached all-purpose flour, sugar, kosher salt, cold unsalted butter, egg yolks, and cold milk.
How do I prepare the flour mixture for the dough?
Combine the flour, sugar, and kosher salt in a mixer for 10-15 seconds until thoroughly mixed.
Why should the butter be cold when making the dough?
Cold butter ensures that visible lumps remain in the dough, which creates a flaky texture when the pastries bake.
How long should I mix the butter into the flour?
Mix on low speed for 1 to 1.5 minutes until the flour looks creamy and butter lumps the size of pecans are visible.
What size should the butter lumps be in the pastry dough?
The butter lumps should be approximately the size of pecans for the best flaky texture.
What liquid mixture is added to the dough?
A whisked combination of 2 egg yolks and 3 tablespoons of cold milk is poured into the flour and butter mixture.
How long should I mix the dough after adding the liquids?
Mix on low speed for about 30 seconds until the dough begins to appear shaggy.
What technique is used to finish the dough?
Transfer the dough to an unfloured surface and use your palm to smear it until it forms a cohesive dough with visible butter streaks.
How should the dough be shaped before refrigerating?
Flatten the dough into a disk about 1 inch thick and wrap it tightly in plastic wrap.
How long does the pastry dough need to chill?
The dough must be refrigerated for a minimum of 4 hours, though it can stay in the fridge for up to 4 days.
Can I freeze the pastry dough for later use?
Yes, the dough can be frozen for up to 1 month.
How many pastries does this recipe yield?
This recipe yields approximately 18 oz of dough, which is sufficient to make 8 pastries.
What is the required oven temperature for baking?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) with the rack in the center position.
How do I roll out the dough for the pastries?
Divide the dough in half and roll each piece into a 14-by-11-inch rectangle on a lightly floured surface.
What size should the individual pastry sections be?
The dough should be scored into eight 3.5-by-5.5-inch sections.
How much jam is used in each pastry?
Place two tablespoons of jam in the center of each scored rectangle.
What kind of jam is recommended for the filling?
The recipe calls for 1 cup of raspberry jam as the filling for the pastries.
How do I seal the jam-filled pastries?
Brush the dough with a beaten egg, lay the second rectangle on top, and press your fingertips around the jam mounds to seal.
What tool is used to cut the pastries?
You can use a paring knife or a pizza cutter to cut through the scored lines to create individual pastries.
How long should the pastries bake?
Bake the pastries on a baking sheet for 40 to 45 minutes.
How do I know when the pastries are finished baking?
The pastries are done when the tops have turned a beautiful golden brown.
How long should the pastries cool before glazing?
Allow the pastries to cool on a wire rack for about 30 minutes before applying the icing.
What ingredients are in the pastry glaze?
The glaze consists of confectioners' sugar, vanilla extract, and 2-3 tablespoons of water.
How much glaze does the recipe produce?
The icing recipe yields approximately 1/2 cup of smooth, pourable glaze.
What optional toppings can be added?
You can sprinkle the glazed pastries with rainbow candy sprinkles for a playful finish.
How long does the glaze take to set?
Let the glaze set for 10 to 15 minutes before you serve the pastries.
How should leftovers be stored?
Store the pastries in an airtight container at room temperature for up to 2 days.