Total Time

Prep: 45 min. + chilling Bake: 15 min. + cooling


8 servings

Updated: Jul. 26, 2023


2 cups all-purpose flour2 tablespoons sugarDash salt1 cup cold unsalted butter, cubed1 large egg2 to 4 tablespoons 2% milk1/2 teaspoon vanilla extractFILLING:1/2 cup seedless strawberry jam1 tablespoon cornstarch1/4 teaspoon vanilla extract1 large eggFROSTING:1-1/4 cups confectioners’ sugar2 tablespoons 2% milk Nonpareils, optional


Place flour, sugar and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. In a small bowl, whisk egg, 2 tablespoons milk and vanilla. While pulsing, add egg mixture to form moist crumbs. If needed, add more of the remaining milk, 1 teaspoon at a time, to form moist crumbs. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight. For the filling, in a small bowl, combine jam, cornstarch and vanilla extract. Preheat oven to 375°. On a lightly floured surface, roll half the dough into a 12×8-in. rectangle. Cut into eight 4×3-in. rectangles. Transfer to a parchment-lined baking sheet. Whisk egg; brush over rectangles all the way to edges. Spoon about 1 tablespoon filling over each pastry to within 1/2 in. of edges. Roll remaining dough into a 12×8-in. rectangle; cut into eight 4×3-in. rectangles and place over filling. Press edges with a fork to seal. Bake until edges are golden brown and filling is bubbly, 15-18 minutes. Remove from baking sheet to a wire rack to cool. For frosting, mix confectioners’ sugar and milk until smooth. Spread on pastries. If desired, sprinkle with nonpareils. Let stand until set.

Nutrition Facts

1 pastry: 475 calories, 24g fat (15g saturated fat), 97mg cholesterol, 40mg sodium, 60g carbohydrate (34g sugars, 1g fiber), 5g protein.