Name: Strawberry-Vanilla Bean Pastry Pockets with Cream Cheese Glaze
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT3H30M0.000S
Yield: 8 tarts
Ingredients: 10 ounces (266 grams) fresh or frozen (and thawed) strawberries, cut into 1/2-inch pieces; 3/4 cup (150 grams) granulated sugar; Juice of 1 small lemon; 1 vanilla bean; 1 tablespoon unsalted butter; 1 teaspoon rosewater; 1 large egg; All-purpose flour, for dusting work surface; One 17.3-ounce (490-gram) box frozen puff pastry, thawed; 4 ounces (114 grams) cream cheese, softened; 2 cups (260 grams) powdered sugar; Pinch kosher salt; 2/3 cup (60 grams) heavy cream; 1/2 cup rainbow nonpareil sprinkles

To make the jam: In a medium, heavy-bottomed pot, toss the strawberries with the granulated sugar and lemon juice. Split and scrape the vanilla bean and add the innards and the scraped bean to infuse the jam with vanilla flavor. Bring the fruit mixture to a boil over high heat. Boil, stirring and scraping the bottom of the pot continuously with a heat-safe spatula or wooden spoon so that the jam doesn't burn, until the strawberries are broken down and the jam is dark and thick, 5 to 10 minutes. Remove from the heat. Add the butter and rosewater and stir, allowing the butter to melt. Transfer to a heat-safe container and allow to cool to room temperature. Cover and refrigerate until completely cooled, about 1 hour.

The jam can be made up to 2 weeks in advance and kept in an airtight container in the refrigerator.

Line two baking sheets with parchment paper and set aside.

To make the pastry pockets: In a small mixing bowl, beat the egg with 1 tablespoon of water to make an egg wash. Set aside.

Lightly dust a work surface with flour. Roll one package of pastry dough into a 12-by-16-inch rectangle. Cut the dough in half lengthwise and then quarter crosswise, creating eight 4-by-6-inch rectangles.

Gently place 4 rectangles on one of the prepared baking sheets. Dollop 1 heaping tablespoon of the jam onto the center of each rectangle, then brush the border with egg wash. Place the other half of the rectangles on top of the jam, then crimp the edges with a fork. Trim off any excess or uneven parts for crisp lines. Brush each sealed tart with the egg wash. Using the tines of a fork, dock the dough to create holes for the steam to escape. Chill in the refrigerator while you repeat with the remaining sheet of puff pastry. For perfect shapes, chill both sets of tarts at least 30 minutes before baking and up to 2 hours.

Place one oven rack in the middle position and one rack above it. Preheat the oven to 425 degrees F.

Bake on the arranged oven racks, rotating halfway, until the tarts are puffed and deep golden brown; begin checking at 18 minutes. Place on a cooling rack to cool.

For the toppings: In a medium mixing bowl, add the cream cheese, powdered sugar and salt. Using a hand mixer, beat until fully incorporated and smooth. Slowly beat in the heavy cream a few tablespoons at a time, until the mixture is creamy and smooth. Divide the frosting among 8 sandwich baggies and seal with a tie, rubber band or piece of tape, about 2 tablespoons per bag. Divide the sprinkles among 8 sandwich baggies and seal similar to the frosting.

Serve the pastries with the bags of frosting and nonpareil sprinkles on the side to glaze and decorate as desired.

Serve warm or at room temperature. The tarts can be frozen for up to 6 weeks. Reheat in a toaster on a low setting–just make sure there are no jam leaks–or in the oven at 350 degrees F for 10 minutes.

Strawberry-Vanilla Bean Pastry Pockets with Cream Cheese Glaze

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