These little pastries filled with sticky strawberry jam and finished with a light dusting of icing sugar are gorgeous
Posted: 16 September 2011
Ready Steady Party by Lucy Broadhurst (Murdoch Books, £12.99) is jam-packed with ideas for different party themes, as well as a variety of great party food and drink recipes, including these scrumptious Strawberry Pillows.
155g (51/2oz) plain flour
90g (3 1/4oz) unsalted butter, cubed
90g (3 1/4oz) sour cream
2 tsp finely grated lemon zest
80g (23/4oz) strawberry jam
1 egg, lightly beaten
1 tbsp icing sugar, to dust
Line two baking trays with baking paper. Place the flour and butter in a food processor and whizz until the mixture resembles coarse breadcrumbs. Add the sour cream and lemon zest and mix until a dough forms. Turn out onto a lightly floured surface and press into a flat, round disc. Cover with cling film and refrigerate for 30 minutes. Preheat the oven to 200°C/ 400°F/Gas Mark 6. Roll out the dough on a lightly floured work surface to 3mm (1/8inch) thick and cut the dough into 6cm (21/2inch) squares. Place three-quarters of a teaspoon of the jam into the middle of each pastry square. Wet the edges with water and fold the pastry in half, pressing to seal with a fork. Brush each pillow with a little of the beaten egg. Place on the trays and bake for 13 minutes or until lightly golden. Allow to cool on the trays for a few minutes, then transfer to a wire rack. Once cool, lightly dust with icing sugar and serve.
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