3 Sweet Strawberry Recipes From The Loaves & Fishes Farm Series Cookbook

INGREDIENTS
1 package high-quality frozen puff pastry
Almond Frangipane
Strawberry Filling
Egg Wash

ALMOND FRANGIPANE
1 cup sliced blanched almonds, plus more for garnish
1 tablespoon all-purpose flour
⅓ cup granulated sugar, more for garnish
6 tablespoons cold salted butter
1 large egg
1 teaspoon almond extract
1 teaspoon brandy

INSTRUCTIONS
In a food processor, combine almonds, flour and sugar and blitz until almonds are finely ground. Add in remaining ingredients and purée until a smooth paste forms. This can be made ahead of time and kept in the freezer for up to 2 weeks.

STRAWBERRY FILLING
1 quart strawberries, hulled
½ cup granulated sugar
3 tablespoons cornstarch
2 tablespoons lemon juice

INSTRUCTIONS
In a medium sauce pot, combine strawberries and sugar on medium-high heat. Stirring frequently, cook until the berries start to release their juices, about 8-10 minutes. Whisk cornstarch and lemon juice together in a small bowl to make a slurry. The slurry should be the consistency of heavy cream. If more liquid is needed, add in a little water. Pour slurry into strawberry mixture, stirring constantly to avoid lumps. Cook until the mixture comes to a boil and is thickened, stirring frequently. Cool in the fridge until completely chilled. Set aside.

EGG WASH
1 large egg yolk
2 tablespoons heavy cream

INSTRUCTIONS
Whisk together in a small bowl and set aside.

ASSEMBLY
Thaw puff pastry according to manufacturer's directions and cut out 6 discs about 4 inches in diameter. You can make smaller ones, which will yield more. Place discs onto parchment-lined sheet tray and place in refrigerator for 10 minutes to allow the pastry to firm up a bit. Remove puff pastry from fridge and place a large spoonful of almond frangipane in the center or the pastry. Spread the frangipane to the outer edges of the puff pastry leaving a ½-inch border around the edge. Add a large spoonful of the berry filling in the middle of the frangipane. Fold puff pastry around filling, masking five points with the dough. Place into the fridge or freezer for another 10 minutes until pastry is chilled. Preheat the oven to 375 degrees F. Remove from the fridge and brush the yolk wash on the outer edges of the pastry and sprinkle with sanding or granulated sugar and sliced almonds. Bake for 20 minutes, turn the pan 180 degrees, and bake for another 20 minutes until pastry is puffed and golden brown.