The pastry is quick and easy to make and the homemade strawberry and vanilla filling is so much healthier than shop-bought jam.
12 MONTHS +
Makes 8 large or 16 small pillows
- 250g spelt flour, plus extra for dusting
- 150g unsalted butter, grated straight from the fridge
- 3 tbsp honey or rice syrup
- Zest of 1 lemon
- 50ml ice-cold water
- 8 tsp Strawberry &
Vanilla Chia Jam
- 1 free-range egg, lightly whisked with a fork, to seal and glaze
gluten-free - Use gluten-free flour and baking powder.
dairy-free - Use dairy-free spread instead of butter.
egg-free - Use milk instead of egg.
Strawberry & Vanilla Chia Jam
- 90g strawberries, hulled
- 1 tsp maple syrup
- 1⁄2 tsp vanilla extract
- 1 tsp chia seeds
- Preheat the oven to 180°C/160°C fan/gas mark 4.
- Place the flour and butter in a bowl and rub together until they resemble breadcrumbs. Stir in the honey or syrup and the lemon zest, then slowly add the ice-cold water and mix with a knife until the pastry starts to bind.
- Turn out on to a lightly floured surface and gently work until you have a smooth dough. Try not to overwork it – visible spots of butter are fine. Wrap the pastry in a beeswax wrap or clingfilm and chill in the fridge for 30 minutes.
- On a lightly floured surface, roll out the pastry to a thickness of 2–3mm. Cut into 16 large or 32 small squares. Transfer half the squares to the prepared tray and blind-bake in the oven for 10 minutes. These will be the bottoms of the pillows.
- Remove them from the oven and dollop 1⁄2–1 teaspoon jam on each square, then brush the edges of the pastry with a little egg. Place a second layer of pastry on top of each one, sealing the edges with a fork. Prick the tops with a fork, then glaze with the remaining egg. Bake in the oven for 20 minutes, or until the pastry is evenly browned.
- Remove from the oven and leave to cool on the tray for a few minutes, before transferring to a wire rack.
- Storage - Can be stored in an airtight container for 3 days, or in the freezer for up to 2 months. Defrost at room temperature.
Strawberry & Vanilla Chia Jam
- Place a saucepan over a low heat. Add all the ingredients and cook gently for 5 minutes, or until the strawberries have broken down into a pulp and the jam has start to thicken.
- Pour the jam into a warm glass jar and leave to thicken for up to 10 minutes.
RESOURCES
READ I Can’t Believe it’s Baby Food by Lucinda Miller Octopus Publishing
FOLLOW Lucinda on Instagram @naturedockids
This recipe can be found in Issue 102 of The Green Parent magazine, buy a copy here