Graham Flour And Jam Pastry Squares Recipes

GRAHAM-FLOUR AND JAM PASTRY SQUARES

Steps:

• Pulse flours and salt in a food processor to combine. Add butter and cream cheese and pulse until small pieces remain. Add ice water and pulse until dough just starts to clump together.
• Turn out dough (it will be crumbly) onto a clean work surface and divide in half. Wrap each in a piece of plastic wrap and press to form a flat rectangle. Refrigerate dough until firm, at least 20 minutes and up to 1 day.
• Preheat oven to 375 degrees. Roll out each rectangle on a lightly floured piece of parchment to a 10-by-14 1/2-inch rectangle. Transfer one rectangle (with parchment) to a baking sheet. Spread jam on top, leaving a 1-inch border all around. Roll up remaining rectangle on rolling pin, then unroll on top of first rectangle. Press edges together, then use a crimped pastry wheel to trim all around. Brush beaten egg over top, then use a paring knife to cut a few vents in top crust. Refrigerate 30 minutes.
• Bake until golden and jam is bubbling up through vents, about 35 minutes. Let cool completely on baking sheet on a wire rack. Pastry can be stored, covered in plastic, up to 1 day before glazing and cutting.
• Whisk together confectioners' sugar and 1 tablespoon milk in a small bowl; if mixture is too thick to pour, add more milk, a drop at a time. Drizzle icing over top of pastry, then let set at least 10 minutes before cutting into 12 squares, 3 across short side, 4 down long side.

CREAM CHEESE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
• Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

GRAHAM AND FRUIT BARS

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, cereal, brown sugar and cinnamon. Stir in butter until well blended. Reserve 3/4 cup of the cereal mixture. Press remaining cereal mixture in bottom of 8-inch square pan.
• Spread jam over cereal mixture in pan. Sprinkle with reserved cereal mixture.
• Bake 23 to 25 minutes or until top is light golden brown and jam is bubbling. Cool 15 minutes before cutting. For bars, cut into 6 rows by 4 rows.

SYLTKOKOSRUTOR (FINNISH JAM AND COCONUT SQUARES)

Steps:

• Preheat oven to 400°F.
• Mix the ingredients for the pastry and press it into a 13 X 9 inch, greased, pyrex baking dish. Bake for 20 minutes until almost done.
• Stir together the ingredients for the coconut topping in a saucepan. Simmer while stirring until thick but still runny. The batter must not boil!
• Remove pastry from oven after 20 minutes, and spread jam or jelly of your choice over the warm pastry. Drop the coconut mixture on top and level it with a spatula. Sprinkle with sliced almonds. Return to oven and bake another 10 minutes (the coconut mixture should set slightly and become golden brown).
• Cut into squares while still warm and cool completely in pan.