Flaky Pastry with Mixed Berry Filling
Indulge in the irresistible charm of this homemade Flaky Pastry with Mixed Berry Filling! Featuring a buttery, melt-in-your-mouth pastry made from scratch and a vibrant filling of fresh strawberries, blueberries, and raspberries, this recipe perfectly balances sweetness and tanginess. A hint of lemon zest and vanilla adds depth to the filling, while an egg wash and a sprinkle of sugar create a golden, crisp top. Easy to make yet impressively elegant, these pastries come together in under an hour and are ideal for breakfast, brunch, or dessert. Serve them warm or at room temperature, and watch as the flaky layers and luscious berry center steal the show. Perfect for berry lovers and a surefire way to impress your guests!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Unsalted butter, chilled and cubed
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 60 milliliters Ice water
- 150 grams Fresh strawberries, hulled and quartered
- 100 grams Fresh blueberries
- 100 grams Fresh raspberries
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
- 1 large Egg, beaten (for egg wash)
- 1 tablespoon Granulated sugar (for sprinkling)
Instructions
In a large bowl, combine flour, granulated sugar, and salt. Add the chilled, cubed butter.
Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water to the flour mixture, stirring with a fork until the dough begins to come together.
Turn the dough onto a lightly floured surface. Knead gently to bring it together, then shape it into a disk. Wrap in plastic wrap and chill for at least 30 minutes.
While the dough chills, prepare the fruit filling. In a medium saucepan, combine strawberries, blueberries, raspberries, lemon zest, lemon juice, and cornstarch.
Cook over medium heat, stirring often, until the mixture begins to thicken and bubble. Remove from heat and stir in vanilla extract. Let cool.
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut into eight even rectangles.
Place a spoonful of the fruit filling onto one half of each rectangle, leaving a border around the edges.
Brush the edges with beaten egg, then fold the other half of the dough over to enclose the filling. Press the edges with a fork to seal.
Place the pastries on the prepared baking sheet. Brush the tops with the remaining beaten egg and sprinkle with granulated sugar.
Cut small slits on the top of each pastry for steam to escape.
Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and the filling is bubbly.
Remove from oven and let cool on a wire rack before serving.
Nutrition Facts
Calories |
2505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.4 g | 167% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 2460 mg | 107% | |
| Total Carbohydrate | 301.1 g | 109% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 86.3 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 156 mg | 12% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 858 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
