Ingredients: |
Ingredients: Crust:
1/2 C. whole milk
2 large eggs, separated, whites lightly beaten
2 1/2 C. all purpose flour
2 Tbsp. granulated sugar
1/2 tsp. salt
11 Tbsp. vegetable shortening, chilled
5 Tbsp. unsalted butter
Filling:
3/4 C. dried sour cherries
4 Tbsp. water
4 Granny smith apples, peeled, cored and thinly sliced
2 Golden Delicious apples, peeled, cored and thinly sliced
3/4 C. granulated sugar
1/2 tsp. cinnamon
1/8 tsp. salt
4 ozs. almond paste, cut into 1/4inch pieces
Glaze:
1 1/2 C. confectioner’s sugar
3 Tbsp. whole milk
1/4 tsp. almond extract
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Directions: |
Directions:For the crust: Whisk milk and egg yolks together in a bowl. Process flour, granulated sugar and the salt in a food processor until combined. Scatter bits of shortening over top and process until mixture resembles coarse cornmeal, about 10 seconds. Scatter butter pieces over top and pulse until mixture resembles coarse crumbs, about 10 seconds. Transfer to a large bowl. Sprinkle milk mixture over flour mixture. Stir and press dough together, using stiff rubber spatula, until dough sticks together. Transfer dough to counter and divide into two equal pieces. Flatten each piece into 4-inch square, wrap each in plastic wrap, refrigerate for 1 hour.
For the Filling: Heat oven to 400 degrees. Microwave cherries and water in a covered bowl about 1 minute. Let stand until cherries are softened and cooled to room temperature. Combine cherries and water with apples, granulated sugar, cinnamon, and salt in a large bowl; set aside. Let the dough squares soften to room temperature for 10 minutes. Roll one square between two large pieces of parchment paper into 19x14-inch rectangle. Remove top piece of parchment. Loosely roll dough around rolling pin, and then unroll in over an 18x13-inch non-stick rimmed baking sheet. Fit dough into the sheet and sprinkle with almond paste. Drain apple mixture, and then spread over dough-lined sheet. Cover with plastic wrap and refrigerate. Roll remaining dough and proceed as before. Unroll dough onto top of filling. Trim, fold and crimp edges of dough together using a fork. Cut 1-inch long vents in top crust at 2 inch intervals, and then brush with beaten egg whites. Bake 10 minutes, then reduce oven temperature to 350 degrees and continue to bake about 40-45 minutes, rotating sheet halfway through baking. Let cool in the sheet for 30 minutes.
For the Glaze: Whisk confectioner’s sugar, milk and almond extract together in a bowl until smooth, and then drizzle over bars. Let bars cool until filling is set, about 2 hours, and then cut and serve. Makes 24 bars. |
This recipe for Chapel Squares is from