Strawberry Ricotta Breakfast Pastries
I can’t believe it’s already the end of August! This year is so strange. It’s like time is passing, but it’s all a haze and I’m not sure what day it is or what I’m supposed to be doing. My daily baking is keeping me going and these grown-up strawberry lemon ricotta breakfast pastries are certainly getting us through our move this week! These Driscoll’s summer strawberries are delicious. I am excited for you all to try this recipe and berrrrry excited to share our new house next week! EEK!
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My baby helping me cook 👩🍳
Strawberry Lemon Ricotta Breakfast Pastries
Ingredients for Dough
2 1/2 cups all purpose flour
2 sticks (1 cup) cold salted butter
1 egg, beaten (for brushing on dough)
Ingredients for Pastry Filling
4 cups roughly chopped Driscoll’s strawberries
1 cup granulated sugar
1 tbs lemon juice
Pinch of salt
1 tbs lemon zest
1 cup ricotta
Ingredients for Glaze
2 cups powdered sugar
2 teaspoons lemon juice
1 teaspoon vanilla extract
Directions
1. In a medium pot, bring the strawberries, granulated sugar, and lemon juice to a boil. Boil 8-10 minutes while occasionally stirring or until the mixture has thickened and becomes jam-like. Stir in the lemon zest and a pinch of salt. Let Cool.
2. To make the dough. In a food processor, combine flour and butter. Pulse until the mix clumps together to form small balls. Add cold water, 1 tablespoon at a time until the dough comes together and forms a ball.
3. Line a baking sheet with parchment paper and set aside. Place dough on a floured surface and divide in half. Roll each half out into a 1/4-inch thick rectangle, about 8x16 inches. Cut each sheet into 6 or 8 rectangles. If desired, use a metal straw to cut tiny holes over the top rectangular pieces (not the bottom pieces). Place the rectangles on the prepared baking sheet and spread the ricotta cheese over the dough, leaving a 1/2 inch border around the edge of the dough. Layer the strawberry jam over the cheese. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Cover the baking sheet and place in the fridge for 30 minutes to 1 hour to chill.
4. Preheat the oven to 400 degrees F. Brush the pastries with a beaten egg and bake for 20-25 minutes, until the crust is golden brown. Let cool slightly.
5. Meanwhile, in a medium bowl, whisk together the powder sugar, lemon juice, vanilla and 2 tablespoons water. You may add water to thin the glaze if desired. Drizzle the glaze over the pastry and top with more lemon zest. Serve or store in an airtight container for up to 3 days in the fridge.
#Berrytogether #ad
Strawberry Lemon Ricotta Breakfast Pastries
Ingredients:
- 2 1/2 cups all purpose flour
- 2 sticks (1 cup) cold salted butter
- 1 egg, beaten (for brushing on dough)
- 4 cups roughly chopped Driscoll’s Strawberries
- 1 cup granulated sugar
- 1 tbs lemon juice
- Pinch of salt
- 1 tbs lemon zest
- 1 cup ricotta
- 2 cups powdered sugar
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
Instructions:
- In a medium pot, bring the strawberries, granulated sugar, and lemon juice to a boil. Boil 8-10 minutes while occasionally stirring or until the mixture has thickened and becomes jam-like. Stir in the lemon zest and a pinch of salt. Let Cool.
- To make the dough. In a food processor, combine flour and butter. Pulse until the mix clumps together to form small balls. Add cold water, 1 tablespoon at a time until the dough comes together and forms a ball.
- Line a baking sheet with parchment paper and set aside. Place dough on a floured surface and divide in half. Roll each half out into a 1/4-inch thick rectangle, about 8x16 inches. Cut each sheet into 6 or 8 rectangles. If desired, use a metal straw to cut tiny holes over the top rectangular pieces (not the bottom pieces). Place the rectangles on the prepared baking sheet and spread the ricotta cheese over the dough, leaving a 1/2 inch border around the edge of the dough. Layer the strawberry jam over the cheese. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Cover the baking sheet and place in the fridge for 30 minutes to 1 hour to chill.
- Preheat the oven to 400 degrees F. Brush the pastries with a beaten egg and bake for 20-25 minutes, until the crust is golden brown. Let cool slightly.
- Meanwhile, in a medium bowl, whisk together the powder sugar, lemon juice, vanilla and 2 tablespoons water. You may add water to thin the glaze if desired. Drizzle the glaze over the pastry and top with more lemon zest. Serve or store in an airtight container for up to 3 days in the fridge.
