The photos of this crisp, flaky, heavenly goodness alone have us yearning for a Sunday morning and a New York Times crossword -- stat! Yum!
Yield: 9 pastries
Prep Time: 1 hour | Bake Time: 25 minutes
For the pastry crust:
2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (2 sticks, or 8 ounces) unsalted butter, cold and cubed
2 tablespoons milk
For the cinnamon-sugar filling:
½ cup light brown sugar
1½ teaspoon ground cinnamon
4 teaspoons all-purpose flour
For the strawberry filling:
¾ cup strawberry jam (or whatever flavor you'd like)
1 tablespoon cornstarch
1 tablespoon water
1 egg, lightly beaten (to brush on pastry)
1) Prepare the cinnamon-sugar filling by whisking the ingredients together.
2) If using the strawberry filling, whisk together the cornstarch and water, then combine it with the jam in a small saucepan. Bring to a boil and simmer for 2 minutes, stirring frequently. Remove from heat and let cool.
3) To make the crust, whisk together the flour, sugar and salt. Using your fingers or a pastry blender, work in the butter until it is the size of peas and the mixture holds together when you squeeze it. Whisk together the egg and milk and add to the dough. Mix together with a fork until everything is evenly moistened. Knead briefly on a floured surface, if necessary, until the dough comes together.
For the full recipe, go to BrownEyedBaker.com.