Paillard "les Terres Roses" Xix Recipe
ripe strawberry, bread dough, sweet roses
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Bread Dough
Rose Water Glaze
Method
Filling Preparation
- 1
Prepare the Strawberries
In a bowl, combine the ripe strawberries, granulated sugar, and lemon juice. Gently mash the strawberries with a fork to release their juices. Set aside to marinate for about 15 minutes.
Bread Dough Preparation
- 2
Activate the Yeast
In a small bowl, dissolve the active dry yeast and 2 tablespoons of granulated sugar in warm water. Let it sit for about 5-10 minutes until frothy.
- 3
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the yeast mixture, melted butter, and egg. Mix until a dough forms.
- 4
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Assembly and Baking
- 5
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 6
Shape the Dough
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick. Cut the dough into squares (about 4 inches each).
- 7
Fill the Dough
Place a spoonful of the marinated strawberry filling in the center of each square. Fold the corners of the dough over the filling to create a packet and pinch to seal.
- 8
Bake the Pailards
Place the filled packets on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.
