Ingredients
Method
Instructions
- Make the strawberry preserves by cooking strawberries, sugar, and lemon juice over medium heat until sugar dissolves.
- Turn heat to high and boil for 1 to 2 minutes, then reduce heat and simmer for about 10 minutes until thickened.
- Allow the mixture to cool and store any extra in the fridge.
- Prepare dough by mixing softened butter, both sugars, and vanilla extract until combined.
- Mix sourdough discard with egg yolk in a separate bowl.
- Add flour to butter mixture, then combine egg yolk mixture on top. Mix until crumbly, adding water as necessary.
- Roll out the dough into a 14-inch square, trimming to a 12-inch rectangle and cut out twelve 4 by 3-inch rectangles.
- Place six rectangles on a baking sheet.
- Mix strawberry preserves and cornstarch for filling and spoon onto each rectangle, then top with another rectangle.
- Crimp edges with a fork, poke holes in the top, then bake at 350°F for 20 to 25 minutes until golden brown.
- Cool completely and frost with powder sugar and milk glaze, then sprinkle with decorating sugars.
- Store in an airtight container for up to three days.