Fruit Pastry Recipe

What you'll need:

For the pastry:

• 2 1/2 cups all-purpose flour

• 4 teaspoons granulated sugar

• 2 teaspoons salt

• 1 cup butter - cold and grated

• 1/2 - 3/4 cup cold water

• 2 eggs- one to seal the pastries and one to use as an egg-wash for the top of the pastries

For the Preserves:

• 2 cups of berries

• 1 tablespoon lemon juice

• 1 tablespoon lemon zest

• 1/3 cup granulated sugar

• 1/2 teaspoon vanilla

For the glaze:

• 2/3 cup powdered sugar

• 2 tablespoons milk

• 1 teaspoon vanilla

• 1-2 tablespoons preserves

What you'll do:

For the preserves:

You'll want to make the preserves first so they can cool in the fridge for a few hours. You don't want to put hot preserves onto cool pastry pieces.

1. In a saucepot, add the berries, lemon juice and zest, and the sugar. Bring it to a light boil and stir occasionally to keep it from sticking to the pot.

2. Once the fruit starts to release water, macerate the berries as best as possible. Simmer on the stove for about 20-30 minutes, stirring occasionally.

3. Remove from the heat and cool for a couple of minutes.

4. Stir in the vanilla, pour into a bowl, and cover with plastic wrap. Be sure to press the plastic wrap to the top of the preserves. Otherwise, it'll form a crust on the top.

5. Place the bowl in the fridge to set for at least an hour and a half. The amount of preserves will depend on how long it needs to cool and set up.

For the pastry:

1. Pre-measure all ingredients.

2. Take butter straight from the fridge and grate it into a bowl. (You can cube if you like, but I had better results with grated butter)

3. Sift flour into a mixing bowl. Add granulated sugar and salt.

4. Add the grated butter and, with the dough hook, mix the dough.

5. Scrape the sides of the bowl and reduce the speed to low.

6. Slowly pour in the cold water. Start with 1/2 cup and add 1/2 cup at a time if needed.

7. Turn the dough onto a lightly floured surface and gently knead for a minute to combine the dough.

8. Wrap the dough in plastic wrap and chill for 30 minutes to an hour.

9. Take the dough out of the fridge and roll it out to 1/8-1/4 inch thick- whichever you prefer.

10. To cut the dough into perfect rectangles, I made a 3x4-inch guide to ensure they were all the same size. I got 24 rectangles total, making a dozen pastries in total.

11. Spoon the preserves onto the bottom pastry, brush egg around the border, and top with another pastry. Use a fork to crimp the pastry pieces together.

12. Poke vent holes in the top of the pastry, brush with an egg wash, and bake at 300 degrees Fahrenheit for 20-30 minutes, or until golden brown.

13. Let them cool for at least an hour before glazing.

For the glaze:

1. Add powdered sugar, milk, and vanilla into a bowl. Whisk until smooth.

2. Add 1/4 cup of preserves to the bowl and mix until incorporated.

3. If the glaze is at the desired consistency, start glazing the cooled pastries.

4. Let the glaze set for half an hour, or enjoy them as soon as they're glazed! Regardless, enjoy!

And there's the recipe! When I made these, I made strawberry and blueberry preserves, and I mixed part of the two to make a mixed berry. In the end, I didn't make enough strawberry preserves. I wish I had washed and quartered more strawberries. I had more than enough blueberry preserves, though! The strawberry glaze didn't have enough strawberry preserves, in my opinion. However, the blueberry and the mixed berry came out beautifully! So, next time I make these, I will probably double the strawberry preserves. I don't have many other takeaways from this recipe. Definitely grate the butter and make a rectangle guide to ensure all the pastries are the same size! And I would have made my glaze a tiny bit thicker. Some of the pastries had glaze running down the sides after they were dipped. And I wish I had gotten better pictures of the process of these. To be fair, I was up until about 3 or 4 that night, so I try to give myself some grace. I made sure to take note of these things in my notebook for the next time I make these. If you try these, let me know how they turned out, and if you did anything different! Subscribe and let me know! I have more flavors in the works, so keep an eye out for that! As always, thank you so much for being here and allowing me to share my recipes and stories with you! Read the fruit pastry story here! Take care of yourself, and happy baking!