Yummeezers!!!! This recipe has everything, flaky pastry, delectable filling, gorgeous presentation and even a bit of heartwarming nostalgia thrown in for good measure.


   For the pastry:

  • 2 cups of unbleached all-purpose flour
  • ½ teaspoon of baking powder
  • 1 teaspoon of granulated sugar
  • ½ teaspoon of salt
  • zest of 1 lemon (about 1 tablespoon)
  • 2 sticks of butter (or 1 cup)
  • ½ cup of sour cream

   For the filling:

  • 2 cups of fresh strawberries, hulled and finely chopped
  • 1/3 cup of granulated sugar
  • 1 teaspoon of pure vanilla extract
  • juice of half a lemon
  • 2 tablespoons of cornstarch


  • ½ cup of crumbled goat’s cheese
  • For the egg wash:
  • 1 extra-large egg, room temperature
  • 1 tablespoon of whole milk
  • Garnish:
  • a sprinkle of granulated or cane sugar
  • a dusting of icing sugar


  1. Prepare the pastry: Place dry ingredients and lemon zest into a medium-sized bowl and whisk together. Add the butter, rubbing it into the dry ingredients to form small, pea-sized clumps. Add in sour cream and bring the mixture together by hand to form a dough. Place dough onto a floured surface and roll it out into a rectangular shape. Fold the dough over onto itself in thirds, rotate by 90° and roll out into a rectangular shape again. Repeat, two additional times. Cover dough with plastic wrap and refrigerate for at least one hour.
  2. Prepare the filling: Place the strawberries, sugar, lemon juice and vanilla extract into a bowl and stir together. Sprinkle with cornstarch and stir gently until all of the ingredients are well combined. Set aside until use.
  3. Prepare the egg wash: Place egg and milk into a small bowl and lightly beat with a fork.
  4. Get full instructons weekendatthecottage.com


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