Rubied Honey Toaster Pastries

Ingredients

Filling

• 1 Lbs organic strawberries
• 1 Tablespoon lime juice
• 1 Tablespoon brandy
• 1/4 Cup baker's sugar
• 2 Cups amber honey

Pastry

• 1 Cup all-purpose flour
• 1 Cup pastry flour
• 6 oz cold butter
• 2 Tablespoons bakers Sugar
• Pinch cardamom (optional)
• Pinch salt
• 1/2 Cup ice-cold water
• Egg Wash
• Special Tools: Blender/Food Processor

Pastry Brush

Directions

1. Begin by making pastry dough. Sift together flours, sugar, spices, salt then cut in 4 oz butter with a pastry cutter or grate in using large-size cheese grater. Work into the flour by pressing it between your palms or thumb and fingers until it resembles crumbly meal. Cut in remaining flour. Add water gradually, tossing flour mixture with a silicone spatula to ensure even moistening, until it passes the Wall Test. Transfer to a floured working surface and knead once if needed to bring dough together. Divide in half and form into 1" thick disks then wrap tightly and place into the refrigerator for at least 2 hours. This dough can be stored for up to 8 weeks in the refrigerator.
2. Now for the filling. Wash, clean, and de-stem your strawberries then place them into the bowl of a food processor or large capacity blender. Add lime juice, brandy, and sugar and chop thoroughly but do not puree completely. Place your fruit into a medium sauce pot and bring to a moderate simmer over medium heat for 10 minutes. Remove from heat and cool over an ice bath. Makes about 1 3/4 - 2 cups.
3. In another pot over medium heat, bring honey to a simmer for 30 seconds then add your fruit sauce. Return to a simmer and cook until it darkens slightly. Cool over an ice bath This recipe can also be reduced directly to make smaller amounts.
4. Preheat oven to 350f.
5. To make the pastries roll out dough in a rectangle to just under 1/8" thickness then cut into 8 - 10 equal sized rectangles. To assemble, place about a tablespoon of filling in the center of each rectangle and spread to 1/2" from the edges. Egg wash the edges with a pastry brush and place another rectangle on top. Seal by forking the edges then make 5 vent holes in the top with a sharp knife. Bake for 18 minutes until the edges are golden brown. Can be stored up to 10 days air tight in the fridge. Reheat in toaster and serve warm.