Make Ahead Apricot Squares (with vegan substitutions)

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!

Lois

1/3 of the dough becomes a lattice top

Make Ahead Apricot Squares (with vegan substitutions)

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• Category: Pastry
• Cuisine: American

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Description

Assemble the evening before for a freshly baked pastry in the morning!

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Ingredients

• 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

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Instructions

1. Mix flour, butter, salt and sugar as for pie dough
2. Beat yolks lightly (If using xantham gum, just sprinkle over the flour mixture)
3. Prepare yeast in 1 tablespoon warm water and 1 cup sour cream
4. Add eggs and sour cream mixture to dough
5. Mix well, but don’t knead too much–makes a soft, pliable dough
6. 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
7. 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.)
8. 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
9. Make in the evening, cover, DO NOT REFRIGERATE
10. In the morning bake 20-25 minutes at 350. Keeps well

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Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.