Prep Time: 5 minutes
Baking Time: 15 minutes
Ready in: 20 minutes
Ingredients:
2 T Strawberry Preserves
2 T Sour Cream
1 T Lemon Juice
Phyllo Dough
Egg wash
Powdered sugar for serving, if desired
Directions:
Step one:
Preheat the oven to 350°F.
Step two:
Combine the strawberry preserves, sour cream, and lemon juice.
Step three:
Place phyllo onto a nonstick sprayed surface. I used a plate, but you could also use the baking pan.
Step four:
Brush the phyllo with the egg wash to act as a glue when you fold the pastry together.
Step five:
Place half of the strawberry mixture on the center of the phyllo dough.
Step six:
Fold the corners of the dough towards the center, making a square. It is okay if it leaks a little of the filling, as you can see mine did as well.
Step seven:
Brush the top of the pastry with egg wash to help it brown in the over.
Step eight:
Repeat steps three through seven to create the second pastry.
Step nine:
Place both pastries in the oven and bake until golden brown, 12-15 minutes.
Step ten:
Let cool completely and sprinkle with powdered sugar to serve.
Jam, Jelly, Marmalade, and Preserves:
Jelly, jam, and preserves are all made from fruit mixed with sugar and pectin. Pectin is in the cell walls of most fruit. When heated with sugar and water, pectin gels, giving jam, jelly and preserves their thickness. In jelly, the fruit comes in the form of fruit juice. Jelly has the smoothest consistency and is usually clear. In jam, the fruit comes in the form of fruit pulp or crushed fruit. This makes jam less stiff than jelly. In preserves, the fruit comes in the form of chunks in a gel or syrup. Preserves will have more pieces of fruit in them than jam will. Marmalade is a type of preserve with citrus fruits in it.
You could definitely substitute preserves with jam, jelly or marmalade. If you are using marmalade however, I would cut back on the amount of lemon juice as to not make it too acidic. If using jelly, beware of making the mixture too thin, I would just add a little more sour cream to thicken it up.
Pros:
This recipe results in a delicious pastry that looks like it took you a while to make, but it is quite simple. Using premade preserves is a simple hack for making quick pastries, while still maintaining a fresh taste.
Cons:
This pastry does not store well; it is best to eat the same day you make it. Even the day after, the pastry starts to lose its crispiness resulting in a mushy mess.
Let me know if you’ve tried to make this yourself, and be sure to tag me in the photos @kneadingpatience on Instagram.