Springtime is here, so it’s the perfect time for some fruity bakes. We’ll kick off the season with these delicious little flaky strawberry & rhubarb pastries. It’s not the first time that we’re making such a treat. Previously, I posted a spiced apple pie recipe using the same pastry and method. Rough puff pastry is so simple and versatile that it deserves to be used more often.
You can fill these bad boys with any fruit that you like. This recipe makes 6 pastries. To make more simply multiply all the ingredients. Saying that, you’ll have plenty of filling from the base recipe to easily make 12 pastries. I made extra because I had to use up my rhubarb & strawberries. I used the extra filling to top up the pastries after baking. There’s only so much filling they can accommodate before it becomes impossible to seal them up.
Watch the video down below for detailed instructions.
Ingredients
For the pastry –
250g (8.8oz) white bread flour
200g (7oz) cold butter, cut into cubes
3g (0.1oz) salt
80g (2.8oz) cold water
For the filling –
200g (7oz) rhubarb
200g (7oz) strawberries
50g (1.75oz) sugar
15g (0.53oz) cornstarch
To top –
1 egg for glazing
sugar to sprinkle
Method
- Make the filling. Cook the rhubarb for around 2 minutes on medium-high heat until softened. Add the strawberries and cook for 2 minutes. Add the cornstarch-sugar mix and cook for 2 more minutes. Transfer to a bowl and leave to cool down completely.
- Make the dough. In a large bowl combine the flour, salt, and butter cubes and coat them with flour. Break each butter cube into 4 – 5 pieces. Do not break the butter up too much.
- Add the water and mix until there is no dry flour left. Do not work the dough too much. Press it together slowly and do not knead it.
- Wrap the dough in clingfilm and refrigerate for 40 minutes.
- To turn the dough into pastry we must create layers. Dust the dough and the table with flour generously. Roll the dough out to three times its length. Straighten the edges and fold it in three layers.
- Roll it out again and fold it into three layers once more. Wrap it up and chill it for 40 minutes.
- Repeat the same steps as before. Roll out. Fold in 3. Roll out again and fold into 3 once more. Wrap up and refrigerate for 40 minutes. Now it is ready to be used for any project you decide to use it for.
- Roll the pastry to slightly larger than 40cm x 30cm (16in x 12in). Trim the edges and cut into 10cm x 10cm (4in x 4in) squares.
- Brush the edges of 6 squares with egg. Place a large tablespoon worth of filling on each of the 6 squares.
- Cover each square with another piece of pastry and seal up the edges. Crimp the edges with a fork and finally trim any excess to make them nice and neat.
- Place the pastries on a non-stick paper lined baking tray. Brush with egg and sprinkle with sugar.
- Bake at 180C (355F) fan on for 25 minutes.
Leave to cool down and enjoy!
