Jam Pastry Squares: home-baked breakfast

January 10, 2015 § Leave a comment

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, IMG_8869I had to try it.

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You’ll need:

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

Directions:

-Pulse flours and salt in a food processor to combine.IMG_8870 Add butter and cream cheese and pulse until small pieces remain.IMG_8871 IMG_8872 – Add ice water and pulse until dough just starts to clump together.

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Note: here, I mixed too much and the dough is not crumbly but starts to from a ball. This will result in a less flaky crust at time of tasting. Still good but not perfect: Don’t make my mistake

 

-Turn out dough (it should be crumbly) onto a clean work surface and divide in half.

Again, here you can see that my dough is not crumbly enough...

Again, here you can see that my dough is not crumbly enough…

Wrap each piece in a piece of plastic wrap and press to form a flat rectangle.IMG_8875 Refrigerate dough until firm, at least 20 minutes and up to a day.

– Preheat oven to 375F. Roll out each rectangle on a lightly floured piece of parchment to a 10 x 14 1/2-inch rectangle. Transfer one rectangle (with parchment) to a baking sheet.IMG_8909

-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. IMG_8910 IMG_8911

– 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…) IMG_8912then 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.

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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.

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