VIDEO: Fresh From Florida – Here’s a Great Florida Strawberry Pop Pastry Recipe
By Fresh From Florida // February 5, 2018
GREAT FOR A SNACK OR DESSERT OPTION
ABOVE VIDEO: Florida farmers make it easy for everyone to eat fresh produce year-round. Here’s a great Florida Pop Pastry recipe.
FRESH FROM FLORIDA – Florida farmers make it easy for everyone to eat fresh produce year-round. Due to the milder climate in the Sunshine State, fruits and vegetables grown in Florida are generally available earlier than those produced in other states.
In fact, most of Florida’s produce is available between October and June.
This allows you to enjoy fresh Florida tomatoes, oranges, bell peppers, strawberries, snap beans and squash during the winter months, and fresh Florida blueberries, sweet corn, and watermelon in late spring.
Seafood and shellfish caught in Florida’s waters are available year-round.
So enjoy the bounty that Florida has to offer – and for delicious dishes, check out our “Fresh From Florida” recipes created by Chef Justin Timineri, Florida’s culinary ambassador.
Today’s recipe is Florida Strawberry / Blueberry Pop Pastry which makes a great dessert or a nice sweet start to the day.
Florida Strawberry / Blueberry Pop Pastry
• 2 ½ cups fresh Florida strawberries, diced
• 2 tablespoon Florida sugar
• 1 tablespoon cornstarch
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 egg
• 1 teaspoon water
• 1 cup confectioners’ sugar
• 1 box pie dough, store-bought
- In a small saucepot over medium-low heat, combine 2 cups sliced strawberries, cornstarch, lemon juice, sugar, and vanilla extract.
- Cook, while stirring, until a sauce has formed, about 5 minutes. Remove from heat and cool. Reserve ¼ cup of the strawberry mixture to make the glaze.
- Preheat the oven to 375 degrees F.
- Unroll the pie dough and cut out 4 matching rectangles.
- In a small bowl mix the egg and water to create an egg-wash. Place an even amount of the strawberry mixture to the center of half of the rectangles, and do not overfill. Leave a clean edge around the dough to seal properly.
- Place another piece of the cut pie dough on top of the mixture and use the tines of a fork to seal. Transfer the pastries to a parchment lined cookie sheet. Use a pastry brush to apply a thin layer of the egg-wash.
- Sprinkle each pastry with the remaining sugar. Bake for 7-10 minutes or until golden brown. Remove from oven and let cool to room temperature.
- In a small bowl mash the reserved berry mixture with a fork. in another bowl, add in 1 cup confectioners’ sugar and a small amount of the strawberry mixture, stir until completely combined.
- Adjust consistency with more confectioners’ sugar or strawberry sauce. Drizzle each tart with the glaze.
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