Strawberry Pastry Recipe
Make Strawberry Pastry Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pastry Dough
Strawberry Filling
Finishing
Method
Pastry Dough
- 1
Mix dry ingredients
In a large bowl, whisk together 2.25 cups all-purpose flour, 2 tablespoons granulated sugar, and 1/2 teaspoon salt until evenly combined.
- 2
Cut in butter
Add 12 tablespoons (1.5 sticks) of cold, cubed unsalted butter to the flour. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse peas with some pea-size butter bits remaining (about 6–8 minutes). Keep the mixture cold.
- 3
Add ice water
Drizzle in ice water, 1 tablespoon at a time, mixing gently with a fork after each addition until the dough just comes together when pinched. You will likely use about 6 tablespoons; do not overwork. The dough should be shaggy but hold when pressed.
- 4
Chill dough
Turn the dough out onto a lightly floured surface, gather into a disk about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 2 hours) to relax the gluten and firm the butter.
- 5
Preheat oven
About 20 minutes before baking, preheat the oven to 400°F (200°C). Position a rack in the middle of the oven.
Strawberry Filling
- 6
Prepare strawberries
While the dough chills, place 3 cups hulled, diced strawberries in a medium bowl. Add 1/2 cup granulated sugar, 2 teaspoons cornstarch, 1 tablespoon fresh lemon juice, 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt. Toss gently to combine and set aside for 10–15 minutes so strawberries release some juice and the sugar begins to dissolve.
- 7
Cook filling (optional for thicker filling)
For a thicker, less-runny filling: transfer the strawberry mixture to a small saucepan and cook over medium-low heat, stirring frequently, until the mixture thickens and becomes glossy, about 4–6 minutes. Remove from heat and let cool slightly. If you prefer a raw fruit filling, skip this step and use the mixture as-is (it will be juicier).
Assembly & Baking
- 8
Roll out dough
Lightly flour a work surface. Remove the chilled dough and let sit 3–5 minutes if very firm. Roll the dough into a rectangle roughly 12 x 10 inches and about 1/8–1/4 inch thick. If making individual pastries, cut into 8 rectangles (about 4.5 x 3.5 inches each). For a single large pastry, roll to fit a 9-inch tart or baking sheet as desired.
- 9
Fill pastries
If making individual pastries: Spoon about 2–3 tablespoons of the strawberry filling onto the center of each pastry rectangle, leaving a 1/2-inch border. Brush the border with a little beaten egg wash (1 beaten egg mixed with 1 tsp cold milk). Fold the dough over or place a second rectangle on top and crimp the edges to seal. For a large tart or galette: mound the filling in the center leaving a 1–1.5 inch border, then fold the edges up over the filling, pleating as needed.
- 10
Egg wash and vents
Brush the tops of each pastry with the beaten egg wash. Use a sharp knife to cut a few small slits or decorative vents in the tops so steam can escape. Sprinkle turbinado sugar (about 1 tablespoon total) over the tops for crunch and shine.
- 11
Bake
Place pastries on a parchment-lined baking sheet. Bake in the preheated 400°F (200°C) oven until the pastry is puffed and golden and the filling is bubbling, 18–25 minutes for individual pastries or 25–35 minutes for a larger galette/tart. Rotate the pan halfway through baking for even browning.
- 12
Cool
Remove from oven and transfer to a wire rack. Let cool 15–20 minutes so the filling sets slightly. If you cooked the filling beforehand, cool 10 minutes before serving; if raw, allow a bit longer so juices thicken.
Finishing
- 13
Dust and serve
If desired, dust the cooled pastries lightly with 1 teaspoon powdered sugar. Serve warm or at room temperature. Store any leftovers loosely covered in the refrigerator up to 2–3 days; reheat briefly in a 325°F (160°C) oven to refresh the pastry.