Description
These homemade Strawberry Newtons feature a soft, cake-like crust filled with a concentrated, sweet strawberry reduction. This scientifically-balanced recipe ensures a perfect moisture equilibrium for a tender bite that surpasses commercial versions.
Ingredients
- 226g Unsalted Butter, softened
- 200g Granulated Sugar
- 1 tsp Orange or Lemon Zest
- 60g Egg Whites (approx. 2 large)
- 5ml Vanilla Extract
- 375g All-Purpose Flour
- 900g Fresh Strawberries, hulled and halved
- 75g Filling Sugar
- 8g Cornstarch
- 15-30ml Lemon or Orange Juice
Instructions
- In a stand mixer, cream the softened butter, sugar, and citrus zest on medium speed for 2-3 minutes until pale and fluffy.
- Add the egg whites and vanilla extract, beating until fully incorporated into the butter mixture.
- Reduce speed to low and gradually add the flour, mixing only until the dough just comes together into a cohesive mass.
- Wrap the dough tightly in plastic and refrigerate for at least 2 hours or overnight to hydrate the flour.
- Combine strawberries, filling sugar, juice, and cornstarch in a saucepan; mash the fruit and simmer for about 35 minutes until reduced and thickened to 220°F (104°C).
- Preheat oven to 350°F (177°C) and roll the chilled dough into a 12×16 inch rectangle on a lightly floured surface.
- Cut the dough into four 12×4 inch strips, spoon the cooled strawberry jam down the centers, and fold the dough over to seal.
- Slice the logs into individual cookies and bake for 12-15 minutes until edges are golden and the internal temperature reaches 195°F (90°C).
Notes
For the most accurate results, use a kitchen scale to measure the ingredients by weight. To prevent the dough from melting during assembly, ensure the strawberry reduction is completely cooled to room temperature before spreading it onto the crust strips.
- Prep Time: 2 hours 20 mins
- Cook Time: 50 mins
- Category: Snack
- Method: Baking
- Cuisine: American