Graham-Flour and Jam Pastry Squares

By courtneyepowell

Ingredients

• 1 1/4 cups all-purpose flour, plus more for dusting
• 1 1/4 cups whole-wheat graham flour, such as Bob's Red Mill
• 1 1/2 teaspoons coarse salt
• 1 stick cold unsalted butter, cut into cubes
• 4 ounces cold cream cheese, cut into cubes
• 1/2 cup plus 1 tablespoon ice water
• 1 cup raspberry jam
• 1 large egg, lightly beaten
• 1/2 cup confectioners' sugar
• 1 to 2 tablespoons whole milk

Details

Servings 12
Adapted from marthastewart.com

Preparation

Step 1

STEP 1
Pulse flours and salt in a food processor to combine. Add butter and cream cheese and pulse until small pieces remain. Add ice water and pulse until dough just starts to clump together.

STEP 2
Turn out dough (it will be crumbly) onto a clean work surface and divide in half. Wrap each in a piece of plastic wrap and press to form a flat rectangle. Refrigerate dough until firm, at least 20 minutes and up to 1 day.

STEP 3
Preheat oven to 375 degrees. Roll out each rectangle on a lightly floured piece of parchment to a 10-by-14 1/2-inch rectangle. Transfer one rectangle (with parchment) to a baking sheet. Spread jam on top, leaving a 1-inch border all around. Roll up 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, then use a paring knife to cut a few vents in top crust. Refrigerate 30 minutes.

STEP 4
Bake until golden and jam is bubbling up through vents, about 35 minutes. Let cool completely on baking sheet on a wire rack. Pastry can be stored, covered in plastic, up to 1 day before glazing and cutting.

STEP 5
Whisk together confectioners' sugar and 1 tablespoon milk in a small bowl; if mixture is too thick to pour, add more milk, a drop at a time. Drizzle icing over top of pastry, then let set at least 10 minutes before cutting into 12 squares, 3 across short side, 4 down long side.