When the week-end rolls around and it’s cold outside, what better than baking to keep the chill away…? As you all know by now, I am a big fan of Martha Stewart’s recipes. Not only do I subscribe to her beautiful magazine but when in search of a recipe, I usually go to her website first and have enjoyed many a delicious dish or dessert over the years. The following recipe for Graham-flour and Jam Pastry Squares was part of an article titled Better (for you) Bake Sale in a recent issue and once I got my hands on a bag of graham flour, I had to try it.
1 1/4 cups all-purpose flour
1 1/4 cups whole-wheat graham flour, such as Bob’s Red Mill
1 1/2 tsp coarse salt
1 stick cold unsalted butter, cut into cubes
4 oz cold cream cheese, cut into cubes
1/2 cup plus 1 TBsp ice water
1 cup raspberry jam (or other flavor, but not too chunky)
1 large egg, lightly beaten
1/2 cup confectioner’s sugar
1 to 2 TBsp whole milk
-Turn out dough (it should be crumbly) onto a clean work surface and divide in half.
-Spread jam on top, leaving a 1-inch border all around. Roll out 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, (here, I added water to egg yolk and produced a much too diluted egg wash, so my crust is not golden enough…) then use paring knife to cut a few vents in top crust. Refrigerate 30 minutes.
– Bake until golden and jam is bubbling through vents, about 35 minutes. Let cool completely on baking sheet on a wire rack. Pastry can be stores, covered in plastic, up to 1 day before glazing and cutting.
I did not use glaze, but it is definitely a nice decorative touch as well as a bit of added sweetness.
For glaze: whisk together confectioner’s sugar and 1 TBsp milk in a small bowl; if mixture is too thick to pour, add more milk, a drop at a time. Drizzle icing over to of pastry, then let them stand at least 10 minutes before cutting into 12 squares.