Strawberry Pastry

God bless the person who decided pastries were an ideal breakfast food! Can I get an “AMEN”??? That sweet, carb loaded goodness might not actually be part of a healthy, balanced diet but it certainly does give me motivation to actually eat breakfast. My eyes don’t exactly light up the same way when presented with a bowl of plain oatmeal.

Homemade pastry is particularly delicious but it is also time consuming. I don’t have a lot of spare time these days so I fully embrace the pre-made puff pastry sheets found in my local grocer’s freezer section. Slice it, shape it, fill it and you’ll have beautiful little delights that fit in the palm of your hand. Whether you want to share these treats with friends is totally optional – I’ll admit I ate most of these myself.

 

Tips:

• Be sure to pull the pastry sheets out of the freezer ahead of time. It takes about 30-40 minutes to thaw out.
• The strawberry mixture will end up with some juice in the bowl. Try to avoid scooping the juice onto your pastries as it will leak out and get a bit messy.

 

Strawberry Pastry

Ingredients:

16oz strawberries, sliced

¼ cup sugar

1 teaspoon corn starch

1 tablespoon orange zest

17.3oz package puff pastry sheets, thawed

Glaze:

2 tablespoons fresh squeezed orange juice

1 cup powdered sugar

1 tablespoon milk

 

Directions:

Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper.

In a bowl, combine strawberry slices, orange zest, sugar and corn starch.

Cut each sheet of puff pastry into 9 squares. For each square, gently fold diagonally in half to form a triangle. With a sharp knife, slice dough ¼ inch from each edge – slices should not quite meet at the corner. Unfold triangle, you will have two L shapes framing an inner square. Fold the corner of one L over to the opposite corner of the square. Do the same with the other L. Dough will now have a diamond shape. Fill inside of diamond with strawberry mixture. Repeat folding and filling process for each square of dough.

Place each filled pastry on lined cookie sheet. Back for 15 minutes or until pastry begins to turn light golden brown. Let cool completely.

For the glaze, whisk orange juice and powdered sugar with a fork. Gradually add milk until glaze has reached desired consistency. Drizzle glaze over pastries.