Modified from last weeks Freeman newspaper.
25-30' at 350F until lightly browned. Parchment lined cookie sheet.
Filling
Wisk together
- 1 T water
- 1 T cornstarch
Combine with
- 3/4 c Jam
Heat in 30" bursts in microwave to thicken, about 2 minutes total till it bubbles good, then let cool
Pastry Crust
Wisk together
- 2 c flour
- 1 T sugar
- 1 t salt
Cut in until it is the size of peas and holds together
- 2 c butter (cold and cubed)
Wisk together, then add to dough and mix until it combines. Knead briefly if needed.
- 1 egg
- 2T milk
Split dough in half. Turn out onto floured pastry mat or flexible cutting board. Roll out to a rectangle about 9.5 x 12.5 or so. Then cut in 4 rectangles. Take rectangles and put on parchment lined cookie sheet.
Egg Wash
Combine the following and brush onto dough rectangles
- 1 egg
- 1 T milk
Then put about a tablespoon of filling on half of rectangle. Fold the other half over the filling. Press the edges with first your finger and then gently with a fork.
Repeat with other half of dough.
Put in refridgerator for about 30' and preheat oven. Then put in oven and bake 25-30' at 350F until lightly browned.
Might want to brush tops with egg wash to help them brown.
Icing (optional) Spread once pastries cool. Glaze will harden in about an hour.
Wisk together until it reaches easy spreading consistency of a somewhat thick glaze.
- 3/4 c powdered sugar
- 1 T milk (or so to get right thickness)
- 1/4 t. vanilla extract
