Cherry Cheese Squares

By LoriCaputo

Ingredients

• 4-1/4 to 4-1/2 cups all-purpose flour
• 1 / 4 cup sugar
• 1 envelope FLEISCHMANN'S RapidRise Yeast
• 1 teaspoon salt
• 1/2 cup water
• 1/2 cup milk
• 1 cup butter
• 4 egg yolks
• 1 (21-ounce) can cherry pie filling
• (coarsely cut cherries with scissors)
• Cream Cheese Filling: In a small bowl, beat 2 (3-ounce) packages softened cream cheese at medium speed of electric mixer until light and fluffy, about 3 minutes. Add 2 eggs, 1/2 cup sugar; and 1 teaspoon vanilla extract. Beat until smooth.
• Powdered Sugar Glaze: In a small bowl, combine 2 cups powdered sugar, sifted; and 3 to 4 tablespoons milk. Stir until smooth.

Preparation

Step 1

In a large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg yolks and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough.

Divide dough in half; roll half of the dough on lightly floured surface to fit the bottom of lightly greased 15-1/2 x 10-1/2 x 1-inch jelly roll pan. Spread evenly with cherry pie filling. Spread Cream Cheese Filling over cherries. Roll remaining dough large enough to cover filling. Seal edges together. Snip surface of dough with scissors to let steam escape. Cover tightly with plastic wrap; refrigerate 8 to 24 hours.*

Remove from refrigerator; uncover dough and let stand 10 minutes. Bake at 375°F for 25 minutes or until evenly browned. Drizzle with Powdered Sugar Glaze. Let cool in pan on wire rack. Cut into squares.

* To bake immediately: Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake as directed.