Strawberry Pastries Recipes

Steps:

• In a large bowl, dissolve yeast in warm water. Add 1 teaspoon sugar; let stand for 5 minutes. Add the milk, shortening, salt, egg, remaining sugar and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate for 8 hours or overnight., For filling, combine sugar and tapioca in a small saucepan; add strawberries. Let stand for 5 minutes. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the lemon juice. Cool., Punch down dough; divide in half. On a lightly floured surface, roll each portion to 1/4-in. thickness. Cut into 2-in. squares. Spoon about 1/2 teaspoon of filling into the center of each square. Bring two opposite corners together over center of filling; pinch to seal. Place 2 in. apart on greased baking sheets. Cover and let rest for 15 minutes., Bake at 425° for 8-10 minutes or until golden brown. Remove to wire racks. Brush with melted butter; cool. For icing, in a small bowl, cream shortening and butter until light and fluffy. Gradually beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over pastries.

Steps:

• Preheat oven to 400°F (200°C).
• Unroll pie crusts and cut in half. Cut out a 5-inch-wide (12-cm) square in each half. Rotate the squares to resemble diamond shapes.
• Use leftover pie crust to cut out 4 small hearts with a heart-shaped cookie cutter. Set aside.
• Fold four sheets of aluminum foil into small rectangles. Using your finger, slightly open the inside of each rectangle.
• Place the foil packets in the center of each pie crust diamond.
• Dip your finger with water and wet the edges of the left, bottom, and right flaps.
• Apply cooking spray to the tops of the aluminum foil packets.
• Following the folds of a real envelope, close the flaps over the foil, leaving the upper flap open.
• Wet one side of the pastry hearts and arrange them wet side down onto the folded edges of the pastry envelopes.
• Place pastries onto parchment paper-lined baking sheet.
• Brush with egg wash and sprinkle with sparkling sugar.
• Bake for 20-25 minutes, or until golden brown. Place a piece of aluminum foil over the top flaps of the envelopes if they begin to brown before the rest of the envelope.
• Cool completely before stuffing with strawberry slices.
• Enjoy!

Steps:

• In a food processor or blender, puree the strawberries until smooth.
• Pour the strawberry puree through a sieve into a medium bowl to remove any seeds and clumps. Chill for 15 minutes, until the puree is cold.
• In a separate large bowl, beat the cream cheese and ½ cup (80 g) of powdered sugar together with an electric hand mixer. Mix in the milk and strawberry puree. Set aside.
• In a small bowl, whisk the beaten egg and water together. Set aside.
• Preheat the oven to 400˚F (200˚C).
• Roll a foot-long (30 cm) piece of aluminum foil into a tube. Repeat with 3 more pieces of foil to make 4 tubes total.
• On a cutting board, roll the puff pastry out to 13 inches (33 cm) by 13 inches (33 cm). Slice the puff pastry lengthwise into 1½ inch-wide (4 cm) strips.
• Wrap 2 of the strips around a foil tube, brushing the edges with egg wash and gently pressing together to adhere. Repeat with the remaining pastry strips and foil tubes.
• Balance the ends of the foil tubes over the edges of a roasting pan or baking sheet so the pastry isn't touching the surface of the pan. Brush egg wash all over the pastry spirals.
• Bake for 25 minutes, until golden brown.
• Let the pastry tubes rest at room temperature for 5 minutes. Gently remove the foil tubes. Transfer the pastry tubes to a baking sheet lined with parchment paper and bake for 5 more minutes. Let cool to room temperature.
• Fill a piping bag or zip-top bag fitted with a round tip with the cream cheese mixture. Pipe the cream cheese filling into the pastry tubes.
• Dust with powdered sugar and drizzle with chocolate syrup.
• Enjoy!