|A soft tender pastry|
|The 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, such as these make ahead apricot squares, at potluck dinners and morning coffees.
This pastry is one that you make in 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!
Happy baking. Smacznego!
|1/3 of the dough becomes a lattice top|
Assemble the evening before for a freshly baked pastry in the morning!
- 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
- 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 9×13 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