Drop Dead Delicious Strawberry Pastries
Have you ever wanted to just have a doughnut for breakfast? Still, it may seem a bit low-brow to walk into the office with a glazed beauty, a chocolate-covered cake variety, or, better yet, a maple-glazed with a long strip of bacon right on top. In those instances, opt for the pastry.
Pastries have a sense about them that they're better than doughnuts. Clearly more sophisticated, with their flaky layers, their delicate glaze just so, and when they're stuffed with freshly picked strawberries – that you pick yourself, of course – well, they're downright diva-licious.
Homemade Strawberry-Stuffed Pastries
1 box puff pastry sheets, thawed
1 lb fresh strawberries, cleaned, hulled, and sliced
¼ cup raw sugar
1 egg white
For the glaze:
2 cups powdered sugar
3 tablespoons lemon juice or water
Preheat oven to 375º F. If using unrolled puff pastry, roll to 1/8" thick. If using pre-rolled sheets, there is no need to roll first. Cut the pastry sheets into approximately 5x3.5" rectangles and arrange on a parchment-lined baking sheet. Lay the strawberries the long way in the center of the rectangle. Sprinkle with raw sugar. Fold the two sides over to seal in the center.
Mix egg white and 1 tablespoon of water. Brush the tops of the pastries with egg wash lightly and place in the oven. Bake for 25-30 minutes or until golden brown. Remove from oven and set aside to cool slightly.
Sift powdered sugar to remove lumps. Slowly stir in water or juice until desired consistency is reached. Spread or drizzle glaze over warm pastries and wait for it to set.
Makes 6 pastries.
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