It would look better if these were all the same size and the jam didn’t spill out the sides, but I wasn’t going for looks. If you want a homemade style pop tart, then do like I did and pack them full with strawberry filling.
- 1 tablesppon apple cider vinegar
- 2 cups all-purpose flour, plus more for rolling
- 1 tablespoon granulated sugar
- 1/8 teaspoon fine sea salt
- 10 tablespoons (1 1/4 sticks) unsalted butter, cut into small pieces, cold
- 2 cups quartered fresh strawberries
- 2 to 4 tablespoons granulated sugar, depending on sweetness of berries
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch
- 2 tablespoons strawberry jam
- 1 large egg, beaten with 1 tablespoon water
- 1/2 cup milk
- Confectioners’ sugar
- Make the dough. Mix together 5 tablespoons cold water and the vinegar in a measuring cup and keep cold.
- Combine the flour, granulated sugar and salt in the bowl of a food processor and pulse a few times to combine. Scatter the cold butter over the top and then pulse a few times until the mixture resembles coarse meal. Add the vinegar mixture a few tablespoons at a time and pulse until the dough just comes together. Transfer to a lightly floured surface and knead gently until the dough just comes together. Form into a disk, cover with plastic wrap and refrigerate for at least an hour and up to 48 hours.
- While the dough is chilling, cook the fruit. Combine the berries and granulated sugar in a small saucepan and cook over high heat until the mixture comes to a boil, the fruit starts to breakdown, and the juices start to release, about 8 minutes. Stir together the lemon juice and cornstarch until combined, add to the boiling fruit, and cook until the mixture begins to thicken, about 1 minute. Stir in the jam. Transfer to a bowl and refrigerate until cold.
- Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
- On a lightly floured work surface, roll half of the dough out into a large rectangle that’s just larger than 9 x 8 inches and is 1/8 inch thick. If the dough is dry and not sticking together, add water until you can roll it out. Trim the sides with a knife so that you have a 9 x 8 inch rectangle with straight edges.
- Cut the rectangles into thirds lengthwise so that you have three 3-inch strips. Then cut the strips into fourths so that you have 12 small 3 x 2-inch rectangles total. Carefully transfer these rectangles to one of the prepared baking sheets. Repeat with the other half of the dough. Gather the scraps of both halves and re-roll to create more rectangles. You will get 4-6 more.
- Spoon a heaping teaspoon of fruit filling in the center of half of the rectangles so that it is slightly heaped, but do not spread out. Make sure not to overfill them, although it might happen by accident. Ideally leave about 1/4-inch boarder all around. Brush the boarder with the egg wash. Lay another rectangle of dough over each fruit filled piece and press gently around the edges to seal slightly. Use the tines of a fork to press the two layers of dough together. Put the baking sheet in the fridge until the pastries are chilled, about 20 minutes.
- Lightly brush the tops of the pastries with the milk. Use a toothpick to poke 8 holes over the top surface of each pastry to allow the steam to escape during baking. Bake until golden brown around the edges, 15-20 minutes. Transfer to a wire rack to cool. Sprinkle with confectioner’s sugar or lightly frost before serving.
Note: Recipe from Bobby Flay’s cookbook Brunch at Bobby’s.