Cooking, Desserts

Chaussons aux Fraises et à la Rhubarbe (Strawberry Rhubarb Hand Pies) by the 2016 Cooking Class

Makes 7 pies
For the Dough:

Our class used Puff Pastry.

For the Filling:

1 tbsp unsalted butter
6 oz. strawberries hulled and roughly chopped
3 oz. rhubarb, peeled and roughly chopped
3 tbsp sugar
1/2 tbsp rice wine vinegar
1/4 tsp freshly ground black pepper
1/4 tsp lemon juice
1 pinch salt

We loved this filling by adding a little bit more strawberries and rhubarbs

We loved this filling by adding a little bit more strawberries and rhubarbs

 Heat oven to 400 ᵒ F
 On a lightly floured surface, flatten the dough into 7 rectangles
 Transfer the rectangles to parchment paper lined baking sheets.
 Place filling in center of each rectangle

Chausson a la fraise et rhubarbe3

 Fold one side over the other
 Crimp edges using a fork
 Whisk 2 egg yolk in a bowl
 Glaze tops of pies

Ana and Gianna are glazing their chaussons

Ana and Gianna are glazing their chaussons

 Bake until golden, about 20 minutes

Chausson a la fraise et rhubarbe4

 Let cool

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