Strawberry Pastries

This recipe is actually a compilation between Purple Foodie’s
D.I.Y. Strawberry Pop Tarts and White on Rice Couple’s Homemade Strawberry Crossover Puff Pastries. I liked the simplicity of Purple Foodie’s tarts and the cute crossover technique White on Rice Couple employed.

The day I whipped these up began with blue skies and warm sunlight (yes sunlight!) miraculously leaking into my kitchen window. To truly appreciate how happy how happy I was, let me explain that my kitchen window – while actually fairly large in size – faces an alleyway. Across the alleyway is a giant  graffiti-spattered brick building at least twice as tall as the building I’m in. Conditions have to be absolutely perfect for unadulterated sunlight to find its way into my kitchen. This day, it did. 🙂

Strawberry Pastries (adapted from Purple Foodie & White on Rice Couple)


1   box frozen puff pastry dough, thawed

1   10 oz.   jar of seedless strawberry jam*

1    lb.  strawberries; washed, hulled, and sliced

1    egg yolk

flour to prevent sticking

*Note: I prefer Polaner All Fruit Seedless Strawberry sweetened only with juice.


  1. Roll one sheet of puff pastry dough out onto a floured surface and roll to 1/4″ thickness. Divide into four even squares and set all but one aside. Squares should be about 6″ on each side.
  2. Take the square of dough and gently fold it over a 3/4″ dowel if available – I used the handle of my rolling pin – and line up the edges. Using a small knife, cut 6 short lines through both edges, creating 7 little tabs. Carefully unfold the square.
  3. Fill the center of the square with 2 – 3 T of strawberry jam and a generous layer of sliced strawberries.
  4. Holding the top left tab in place, gently pull the top right tab out a bit to stretch and cross it over the center of the pastry. Repeat with the top left tab, crossing it over the first, while holding the right tab in place. Continue in this manner until all tabs have been criss-crossed, covering the center of the pastry. Press down gently on the top of the pastry to secure the tabs and wash lightly with egg.
  5. Preheat oven to 375°F.
  6. Repeat the process with the remaining 3 pastry squares and then, from Step 1, with the remaining sheet of pastry dough.
  7. Bake pastries for 30 minutes or until golden and puffed. See Beezer’s Notes below.
  8. Serve warm, recommended with vanilla ice cream (which I didn’t have at the time and sorely wished I did).

Beezer’s Notes:

These turned out to be pretty tasty, but were much softer than I expected. I think I could have left them in the oven for another 10 minutes or so if I had remembered White on Rice Couple’s recommendation. They suggested placing a layer of parchment paper on the pastries to keep the tops from burning as the bottoms finished cooking. Also, I didn’t bother to seal the tops which, while allowing a pretty view of the red interior, also allowed much of the jam to boil out during baking. Boo. Next time I will carefully seal both ends of the pastries, cook them for a bit longer, and make sure I have vanilla ice cream for serving!

Overall Enjoyment: ♥  ♥  ♥

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