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Hand holding single strawberry letters pastry with heart cutout and sugar crunch

Strawberry Letters

5 from 1 vote
Aliana Recipes
Flaky, golden pastry envelopes filled with homemade jam create these charming Strawberry Letters. The buttery crust balances perfectly with the sweet, tart filling for a festive treat.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings:12 pies
Course:Dessert
Cuisine:American
Calories:320kcal
Cost:$8
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 cups fresh or frozen strawberries Hull and slice if fresh
  • 1 cup granulated sugar Plus 2-3 tablespoon for topping
  • 1 cup honey Adds floral sweetness
  • 1 tablespoon fresh lemon juice Brightens the fruit flavor
  • 1 tablespoon cornstarch mixed with 1 tablespoon water Thickens the jam
  • 2 ½ cups all-purpose flour Sifted for best results
  • 1 teaspoon fine sea salt Balances the sweetness
  • 1 cup unsalted butter, cubed and cold Essential for flaky layers
  • ½ cup ice water Add slowly as needed
  • 1 large egg mixed with 2 tablespoon water For the egg wash

Equipment

  • 1 Food processor For cutting in butter
  • 1 Saucepan For cooking jam
  • 1 Rolling Pin To flatten dough
  • 1 Baking sheet Lined with parchment
  • 1 Pastry brush For egg wash

Method
 

  1. Simmer strawberries, sugar, honey, and lemon juice in a saucepan over medium heat until slightly thickened. Mash the fruit gently and watch for large bubbles to ensure it reduces.
  2. Stir in the cornstarch slurry and cook for five more minutes on low heat. Remove from heat when the mixture coats the back of a spoon.
  3. Pulse flour, sugar, salt, and cold butter in a food processor until crumbly. Add ice water gradually until the dough holds together when pressed.
  4. Roll the chilled dough into a square, cut into diamond shapes, and place a spoonful of cooled jam in the center. Fold the points to resemble an envelope so the filling stays inside.
  5. Brush with egg wash, top with a dough heart, and bake at 375°F (190°C) for 15 minutes. Remove when the pastry turns a light golden brown.

Nutrition

Serving: 100g (1 pie)Calories: 320kcalCarbohydrates: 48gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 45mgSodium: 200mgPotassium: 110mgFiber: 2gSugar: 28gVitamin A: 10IUVitamin C: 30mgCalcium: 15mgIron: 1.5mg

Notes

Keep the dough cold while working to ensure flaky layers; if the kitchen is warm, chill the cut shapes before baking. Use a fork to crimp edges if they won't seal.