Tex-Next Tastemakers: Strawberry Pop Pastry
By Chefs Anne Ng & Jeremy Mandrell of Bakery Lorraine
With a sweet, strawberry jam filling that will bring you back to childhood mornings at your mom’s kitchen table, this San Antonio take on the iconic PopTart®, the Pop Pastry will prep you to take on the day’s challenges.
YIELD: 10 Pop Pastries
INGREDIENTS
Dough:
1 ½ cup Butter
1 ¾ cup Sugar
2 ½ Eggs
5 ¾ cup All Purpose Flour
1 teaspoon Baking Powder
2/3 teaspoon Salt
Filling:
1 1/3 cup of the strawberry jam of your choice
Vanilla Icing:
2 cup of 10x Confectioners Sugar
¼ cup Heavy Cream
2 Vanilla Bean
Sprinkles
PREPARATION
Dough
Cream the butter and sugar in a mixing bowl, once complete add in eggs and paddle using a mixer. Add all dry ingredients and mix. Chill the dough until cold. Once dough is ready, roll out to 2 sheets, 3mm thick, measuring 10” x 17.5”. Chill the dough sheets until ready to use.
Vanilla Icing
Mix confectioners sugar, heavy cream and vanilla. Beat the mixture until it is smooth and spreadable.
ASSEMBLY
Have both sheets of dough on your work surface, one sheet will be the pastry bases and the other sheet will be the pastry tops. Cut both sheets into the shape of our choice (we suggest rectangles or hearts) that measures 5” x 3.5”.You will yield 10 per sheet.
Put strawberry jam in a piping bag with a plain tip and pipe about 2 tablespoons of jam on the middle of the pastry bases, leaving an inch clearance from the edges of the pastry bases, and going down the length of the base.
Lightly brush the perimeter of each base with water and place the pastry tops on the bases. Seal the pastry edges with a fork.
BAKE
Place pastries on a baking sheet and bake for 16 minutes at 325 degrees Fahrenheit, rotating the sheets halfway through.
FINISH & SERVE
When the pastries have cooled, frost with vanilla icing and top with the sprinkles of your choice. Serve to your loved ones, and share your finished product using #TexNext and tag @visitsanantonio!
