Quick-Fold Strawberry & Almond Slab Chausson

Instructions

1. 1

   Using a box grater, grate 1 cup cultured unsalted butter, frozen directly into a large bowl with 2 1/2 cups all-purpose flour and 1 tsp kosher salt. Toss gently to coat the butter shards in flour. Drizzle in 1/2 cup ice water and use your hands to quickly squeeze the mixture into a shaggy, cohesive dough. Don't overwork it; we don't want a crumb tight like a bad alibi.

   5 min

   Tip: Grating the butter skips the pastry blender entirely and ensures perfectly uniform flakes.

2. 2

   Turn the dough onto a lightly floured surface and pat into a rough 10x15-inch rectangle. We are going to do two quick letter folds: fold it into thirds like a business letter, rotate it 90 degrees, roll it out slightly, and fold it into thirds again. This quick-folding technique builds massive flaky layers without an all-day lamination project.

   5 min

   Tip: Use a bench scraper to help lift the dough if it sticks.

3. 3

   Wrap the folded dough tightly in plastic and throw it in the freezer to relax the gluten and deeply chill the butter. Preheat your oven to 400°F. The fridge (or freezer) is your friend here; warm butter equals sad, flat pastry.

   20 min

   Tip: If your kitchen is very hot, leave it in for 25 minutes.

4. 4

   While the dough chills, place 1 lb fresh strawberries, hulled and quartered in a bowl and toss them with 1/4 cup toasted sugar (or regular granulated) and 1 tsp vanilla bean paste. Let them sit so the sugar pulls out the excess water.

   5 min

   Tip: Macerating early concentrates the strawberry flavor and prevents a soggy bake.

5. 5

   Drain the liquid from the strawberries (save that syrup for a cocktail later). In a small bowl, lightly whisk 1 large egg with a splash of water to make an egg wash.

   5 min

   Tip: Fruit should look glossy but not be sitting in a puddle.

6. 6

   Remove the dough from the freezer and cut it directly in half. Roll each half into a 9x12-inch rectangle. Transfer the bottom rectangle to a parchment-lined baking sheet. Scatter 1/3 cup almond flour evenly over the dough, leaving a clean 1-inch border.

   5 min

   Tip: The almond flour is our sponge—it absorbs any rogue fruit juice so the bottom crust stays shatteringly crisp.

7. 7

   Pile the drained strawberries over the almond flour. Drape the second dough sheet on top. Crimp the edges fiercely with a fork to seal the chausson (turnover). Brush the entire surface with the egg wash, sprinkle aggressively with 2 tbsp turbinado sugar, and score three large vents in the top so steam can escape.

   5 min

   Tip: Don't skip the steam vents, or your pastry will burst at the seams.

8. 8

   Bake until deeply bronzed and puffed, about 35-40 minutes. You want to see the pastry layers fully separated and the strawberry juices bubbling thick through the vents. Let time do the work. Cool for at least 15 minutes before slicing into giant squares. We're not suffering for brunch.

   40 min

   Tip: If the edges brown too quickly, tent loosely with foil at the 25-minute mark.