Receta Apricot Squares (with vegan substitutions)
Start this pastry the evening before!
A soft tender pastryThe vegan version, still a nice tender pastry
This is another recipe from the 612 TFS cookbook - recipes compiled by the squadron wives to raise funds for baby gifts, etc. You know that if someone is putting their name on a recipe and giving it to their friends, it's a good one. Although the book doesn't have photos, I was lucky enough to sample many of these recipes at potluck dinners and morning coffees.
This pastry is one that you make the evening and bake the next morning. What could be better? You have time to clean up the kitchen and still have fresh from the oven homemade pastry in the morning. You guests will think you're a miracle worker.
I made a double batch for Christmas morning - one as written, one with the vegan substitutions. Rather than baking in two 9 x 13 pans (or in this case, 4 pans), I put each recipe into a cookie sheet and spread with preserves, half apricot and half strawberry - both versions and both flavors were delicious!
1/3 of the dough becomes a lattice topIngredients
- 4 cup sifted flour
- 3/4 pound butter (unrefined coconut oil)
- 1/2 teaspoon salt
- 2 tablespoon sugar
- 4 egg yolks (1/4 teaspoon xantham gum)
- 1 packet yeast
- 1 cup sour cream (vegan sour cream, I used Tofutti)
- apricot (or other fruit) preserves
Directions
Mix flour, butter, salt and sugar as for pie dough
Beat yolks lightly (If using xantham gum, just sprinkle over the flour mixture)
Prepare yeast in 1 tablespoon warm water and 1 cup sour cream
Add eggs and sour cream mixture
to dough
Mix well, but don't knead too much--makes a soft,
pliable dough
Divide dough into thirds. Use 2/3 for bottom crusts in 2
greased 9x13 pans; you can just pat it to cover the bottom of the pan
Spread crusts with apricot preserves. (I microwave the preserves for 30 seconds to make them easier to spread on the very soft dough. You can also
use cherry or blueberry pie filling.)
Top with lattice made from
remaining 1/3 of dough, the dough is so soft that I don't bother trying to weave the lattice strips over and under - just crisscross
Make in the evening, cover, DO NOT
REFRIGERATE
In the morning bake 20-25 minutes at 350. Keeps well