Wow! Can you believe it’s 2017? Did you set your new year’s resolutions for 2017?
Can I get a show of hands from those of you who said they are going to eat better this year? Yup, that’s what I thought. A whole bunch of you.
I kinda figured there would be a few of you out there who want to make better health choices. So, that’s why I’m going to share this recipe with you for these delicious, graham flour and jam pastry squares.
Now I know what you’re thinking. Baked goods? Not really what you had in mind when you were thinking about a healthier diet, right? But remember everything in moderation. Studies have shown that when we deprive ourselves of things we enjoy, like dessert it can lead to binging and overeating. Which will totally sabotage your healthier living goals.
Besides, life’s too short to go without dessert. Can I get an Amen?
One way to still “have your cake and eat it too” (pun intended) is to make sweet treats a bit healthier by using better-for-you ingredients and also limiting yourself to small portions. It’s ok to have a few bites of a dessert. It’s sitting down with a fork and a cake that there might be a problem.
These pastry squares are great for a sweet, healthy-ish after school snack or lunchbox treat for the kids, or for a nibble to have with a cup of tea or coffee. Not quite a pop-tart, the light, hearty, flaky dough filled with sweet, raspberry jam, will really hit the spot and curb your sweet tooth, without going overboard.
I wish you a very healthy, happy and blessed new year full of sweet moments and sweet treats.
- 1¼ c. whole grain Graham flour
- 1¼ c. all-purpose flour
- 1½ tsp. coarse salt
- 1 stick unsalted butter, cubed and chilled
- 4 oz. cream cheese, cubed and chilled
- ½ c. plus 1 Tbls. ice water
- 1 c. raspberry jam (would be delicious with any flavor if raspberry isn't your thing)
- 1 large egg, lightly beaten
- ½ c. confectioners sugar
- 1-2 Tbls. whole milk
- 1 tsp. Vanilla
- Pulse flours and salt together in a food processor to combine
- Add butter and cream cheese and pulse until little pieces are formed. Pour water slowly through spout and pulse until dough clumps together
- Turn dough out onto a clean, lightly floured surface (dough will be pretty crumbly) and divide into 2 equal pieces and wrap each in plastic wrap
- Flatten each piece into a rectangle and refrigerate until firm, at least 20 minutes
- Roll out each piece of dough on a piece of parchment to a 10x14 inch rectangle (it doesn't have to be exact) and place one rectangle along with the parchment to a baking sheet
- spread jam on top of that dough leaving an inch border
- Transfer the other piece of dough by rolling onto a rolling pin and unrolling onto the jam covered dough
- Press edges together to seal and using a pastry wheel or pizza cutter or sharp knife, trim the edges
- Use the tines of a fork to crimp the edges a bit
- Using a sharp knife, cut several slits to vent then brush entire top with egg
- Place in the refrigerator to chill at least 30 minutes
- While dough is chilling, preheat oven to 375F
- When chilled, bake for 30-35 minutes until golden and jam is bubbling through the vents a little
- Let cool completely on the baking sheet on a wire rack. Pastry can be stored in plastic wrap for a day before glazing and cutting
- Whisk confectioners sugar, milk and vanilla together adding more milk if needed to be thin enough to drizzle.
- Drizzle icing with a spoon over the top of the pastry and let sit 10-15 minutes before cutting.
- Cut into 12 pieces, 3 across the shorter side and 4 down the longer side.
Recipe from Martha Stewart
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