pastry recipe

Buttery, tender triple berry scones made with the freshest fruits of summer.

Triple Berry Scones

all purpose flour

sugar

baking powder

salt

unsalted butter ((frozen is better))

heavy cream

vanilla extract

berries

½ Tbsp lemon juice

½ tsp water

Poppyseeds (, for sprinkling (optional))

Preheat oven to 375 F and line a cookie sheet with parchment paper. Set aside.

In a large bowl, combine flour, sugar, baking powder and salt. Thoroughly cut in butter*

Measure out heavy cream into a measuring cup and add in the vanilla extract. Stir gently to combine. Carefully stir heavy cream/vanilla mixture into flour mixture. You do not want to over-mix, but due to the amount of dry ingredients it may be tricky to well incorporate the liquid and the dry mixes. You may briefly use an electric mixer on a low setting to help coax the dough to cling together.

Once dough is just beginning to cling together but is still somewhat shaggy, transfer to a lightly-floured surface.

Sprinkle the berries over the dough, and lightly work the dough and berries together until combined.

Divide the dough into 2 even pieces, and round each into a disk about 8" wide. Cut each into 8 wedges and transfer wedges to cookie sheet. Bake on 375F for 18-20 minutes.

While the scones cool, prepare your glaze by whisking together sugar, lemon juice, water, and vanilla extract.

Once scones are cooled, drizzle glaze lightly over the top of each scone. Allow it to sit and harden before serving.

Lemon Glaze

Skip the box and try out these homemade strawberry pop tarts, instead!

Homemade Strawberry Pop Tarts

(stems-removed strawberries)

cornstarch

lemon juice

tsp vanilla extract (optional)

all-purpose flour

Tbsp sugar

tsp salt

Tbsp unsalted sweet cream butter

sour cream

egg (lightly beaten)

water

tsp vanilla extract

Sprinkles (if desired)

In a medium-sized saucepan, combine strawberries, sugar, cornstarch, and lemon juice over medium-low heat.

Stir frequently until strawberries release their juices.

Use a potato masher to crush the strawberries until mostly liquid (it's fine if small pieces are remaining).

Increase heat to medium-high and bring to a boil, stirring constantly.

Boil (still stirring constantly) for 3 minutes and remove from heat.

Stir in vanilla extract. Continue to occasionally stir the mixture so that it doesn't burn to the bottom of the pan.

Pour into a canning jar and place in the refrigerator until you are ready to use.

Filling

In a food processor, pulse together flour, sugar, and salt.

Sprinkle in chopped, cold butter and pulse until coarse crumbs begin to form.

Add the sour cream and pulse until the dough begins to clump together.

Deposit the dough out onto clean, well-floured surface and lightly dust with more flour.

Knead dough, adding flour as needed, until it is cohesive and no longer sticky

Using your palm, flatten the dough on the clean surface.

Fold the dough into itself twice and repeat the flattening process (this helps encourage flaky layers in the crust).

Repeat the folding and flattening process once more.

Divide the pastry dough into two pieces and form each into a smooth ball. Slightly flatten into a disk, wrap tightly with clear wrap and place in fridge to chill for at least 30 minutes.

After the dough has chilled, remove from refrigerator.

Remove clear wrap from dough (working with one disk at a time) and turn dough out onto a clean, lightly floured surface.

Use a rolling pin to roll each disk into a roughly 9x12 rectangle (I always make it larger and then trim the edges, I use a pizza cutter for even cuts).

Cut into 3x4 pieces (I'm a stickler so I use a ruler to make sure they're even, but this isn't necessary and even still my pop tarts end up with slightly varied sizes).

Place two 3x4 piece of crust on a parchment paper lined cookie sheet.

Prepare your egg wash by stirring together your egg and 2 tsp of water with a fork until well-combined.

Brush the surfaces of both pastry pieces with egg wash using a pastry brush (do not discard the egg wash, you will use it again before putting the pop tarts in the oven).

Place 1 heaping Tbsp of filling in the center of one piece of crust, and then place the second piece of pastry on top (the egg-washed side should be facing the filling).

Crimp the edges with a fork to seal, and then use a sharp knife to pierce small holes throughout the pastry.

Repeat until all of your dough has been used.

Chill pop tarts on cookie sheet in refrigerator for 20 minutes.

Once pop tarts have finished chilling, brush with remaining egg wash and transfer to oven.

Bake on 400 for 25 minutes or until edges are beginning to turn golden-brown.

Allow to cool completely before frosting.

Pastry Crust

Prepare glaze by whisking together powdered sugar, heavy cream, and vanilla extract.

Spread over each pop tart and decorate with sprinkles, if desired.

Allow the pop tarts to sit at least 10-15 minutes for the frosting to set.

Enjoy!

Glaze

These easy Chess Squares are a simple and comforting Southern dessert! Flaky and buttery, this sweet treat goes perfectly with tea or coffee.

Chess Squares

yellow cake mix

eggs

oz cream cheese, softened

(1 stick) butter, melted

(1 lb) powdered sugar

Preheat oven to 300 and spray a 9&#215;13 dish with cooking spray.

Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan.

Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 mins. Pour on top of crust.

Bake at 300 for 40-50 minutes until top is golden brown.

This is my Go-To easy dessert recipe. I've even tried to vary the cake mixes. I cannot recommend this recipe enough. AMAZING. Melt in your mouth fantastic flavor.

“This is a classic recipe for the simplest jam tart pastry with an almost cake-like crumb. It’s usually made with a blackberry or apricot jam. This tart can be made in a pinch with 250g of your favourite ready-made jam and by simply following the recipe for the pastry crust,” says Emiko Davies. This is an edited extract from Torta della Nonna by Emiko Davies (Hardie Grant Books, $34.99).

Crostata di marmellata (apricot jam tart) recipe

ripe apricots

cold unsalted butter

(250 grams) plain (all purpose) flour

whole egg, plus 1 egg, beaten (save the white to brush the pastry)

lemon

Going gluten-free doesn't mean you have to miss out on the good stuff. Perfect for dessert and even better the next day, this is one the whole family will love.

Passionfruit and lime tart

eggs, lightly beaten

caster sugar

double cream

limes

Pulp of 8-10 large passionfruit

tbs icing sugar,

plain gluten-free flour

tbs caster sugar

tsp xanthan gum (thickener from health food stores)

unsalted butter, chopped

egg, lightly beaten with 2 tbs water

This ricotta cheesecake is zesty from the lemon and yet sweet from the strawberries.

Baked ricotta cheesecake with wild strawberries

(45 grams) sultanas

(60 milliliters) sweet marsala

ricotta

tbs finely grated lemon zest and 1/4 cup (60 milliliters) lemon juice

(220 grams) caster sugar

wild strawberries

Orange blossom honey

unsalted butter, softened

(55 grams) caster sugar

(185 grams) plain flour

(35 grams) self-raising flour

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981857416001&=domain=del

5348771529001-5981857416001

A combination of mushrooms, ham hock, sausages and cider make up the filling for this robust pie. Serve alongside a seasonal slaw for lunch.

Ham hock, sausage and cider raised pie

For the filling

Olive oil

shallots, sliced

leeks, finely sliced

small button mushrooms

garlic cloves, finely chopped

British free-range sausages,

tbsp plain flour

dry cider

chicken stock

British shredded ham hock

single cream

½ lemon

parsley

For the hot water crust pastry

unsalted butter

lard

plain flour

egg,

You’ll also need…

In a large, flameproof casserole, heat a glug of oil over a medium heat. Gently fry the shallots and leeks for 10 minutes, stirring occasionally. Add the mushrooms and garlic, then cook for a further 5 minutes and lightly season. Transfer the vegetables to a bowl and set aside. 

Add another glug of oil to the casserole and turn up the heat. Add the sausages and fry for 5-10 minutes, shaking often, until they start to colour. Return the veg to the pan along with the flour and stir to combine. Fry for 1-2 minutes. Add the cider, bubble to reduce for 2 minutes, then add the stock, ham hock and cream. Simmer for 10 minutes or until the sauce thickens. Season, then stir in the lemon juice and chopped herbs. 

For the pastry, put the butter and lard in a medium saucepan with 200ml cold water and bring to the boil. Meanwhile, put the flour and salt in a large heatproof bowl and make a well in the centre. Crack in the egg, then cover with the flour mixture. Pour the hot water mixture onto the flour, mixing with a table knife to bring the dough together. When it’s cool enough to handle, use your hands to knead the dough until smooth. Leave to cool, covered with a tea towel, until just warm or at room temperature.

Wrap a third of the pastry in cling film. Roll out the rest of the pastry into a circle 30cm in diameter. Lift into a deep, 23cm diameter, loose- bottomed cake tin. Press the pastry up the sides and over the rim, making sure it’s even – it should overhang a little and have sharp corners at the bottom. Chill, uncovered, for 30 minutes. Heat the oven to 200°C/180°C fan/gas 6.

Pour the filling into the chilled pie case. Tear off a fifth of the reserved pastry and shape into a ring big enough to fit around the top edge of the cake tin (you can do it in 2 pieces if it’s easier). Brush the lip of the pie case with beaten egg, then press the pastry ring on top. This will create a secure seal for the lid. Roll out the remaining pastry to a circle about 24-25cm in diameter. Brush the lip of the pie case with more beaten egg, then place the pastry circle on top. Crimp the edges together using your forefinger and thumb to seal the pie, then snip off any excess pastry with scissors. 

Brush the top of the pie with beaten egg and pierce a hole in the middle to let out steam as it cooks. Use the trimmings to decorate the pie, if you like – don’t forget to glaze them as well.

Bake the pie for 20 minutes. Turn down the oven to 180°C/160°C fan/ gas 4, then continue to bake for 40 minutes. Cover with foil if the pie starts to brown too much. Wait at least 30 minutes before slicing into the pie – that way it will hold its shape better. You can also serve it at room temperature. 

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Triple Berry Scones

Homemade Strawberry Pop Tarts

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Crostata di marmellata (apricot jam...

Passionfruit and lime tart

Baked ricotta cheesecake with wild ...

Ham hock, sausage and cider raised ...

Top 7 pastry recipe recipes from across the web

The most viewed pastry recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Triple Berry Scones

Homemade Strawberry Pop Tarts

Chess Squares

Crostata di marmellata (apricot jam...

Passionfruit and lime tart

Baked ricotta cheesecake with wild ...

Ham hock, sausage and cider raised ...

The most viewed pastry recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine