|Strawberry Cobbler Squares
Our recent Apple Cobbler Squares were quite popular on Pinterest last month so with Strawberry season about to start locally and on full swing n many locales, here’s a really good way to put them to delicious use. I find that these are actually best after being cut and stored in an airtight container overnight. They will easily keep for several days when stored in the fridge in a plastic container, making them an ideal make ahead dessert for the weekend too.
This is a great idea for summer picnics or make a terrific brunch item. If you are feeding a large crowd, a double batch of these will fill a cookie sheet and provide up to 2 dozen servings. These can also be served warm with ice cream as a delicious summer dessert.
Makes 1 dozen (but they can be cut smaller of you prefer)
- 2 pounds fresh or frozen strawberries
- 1/2 cup sugar
- 1/2 cup apple juice
- 3 rounded tablespoons corn starch
- 1/4 cup cold water
Add the slurry slowly stirring constantly. Allow the filling to boil slowly for one minute after all of the slurry has been added, continuing to stir. Remove from heat and cool completely. NOTE: The water content of strawberries can vary, so the amount of thickening slurry can also vary. Use enough of it to bring the filling to the consistency of lemon curd or pudding. If you need to make a little more thickening slurry or use a little less, that is fine.
In a food processor pulse together:
- 2 1/2 cups flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup cold butter cut in small cubes
Process until the mixture resembles fine crumbs. A pastry blender can be used instead of a food processor or cut the butter in with a couple of knives or even just rub it in with your fingers. If using your fingers, chill the crumbs before adding the wet ingredients.
- 1/2 cup milk
- 1 tsp vanilla
- 1 egg
Pour onto the dry ingredients and mix together until a soft dough forms. If you need to add a little extra milk or flour that’s fine. Lightly grease a 9×13 inch baking pan (or half sized cookie sheet). Roll half of the dough to about 11 x15 inches and place in the bottom and about an inch up the sides of the pan. Fill the bottom crust with the prepared cooled strawberry filling.
Roll out the other half of the dough to just larger than 9×13 inches and place on top of the filling. I find the best way to add the pastry layers is to rolled the rolled out dough into a log and then unroll it in the bottom of the pan or on top of the filling.
Pinch the edges of the bottom and top pastries together to seal and tuck the edges down.
- 1 egg
- 2 tbsp water
Brush the top of the pastry with a thin layer of the egg wash (you will not need all of it). With a small sharp knife, cut a few slits int he surface of the top pastry. Bake in a preheated 350 degree F oven for 35 – 40 minutes or until the top is evenly golden brown. Cool completely before cutting into large squares.