Raspberry Jam Pastry Squares

Yield 1 dozen

Recipe from Martha Stewart Living, August 2014 issue



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

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

  3. Preheat your 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 of it, leaving a 1-inch border all around.

  4. Roll up the remaining rectangle on a rolling pin, then unroll it on top of the first rectangle. Press the edges together, then use a crimped pastry wheel to trim all around.  Brush the beaten egg over the top, then use a paring knife to cut a few vents in the top of the crust. Refrigerate it all for 30 minutes.

  5. Bake the pastry until it’s golden and the jam is bubbling up through its vents, about 35 minutes.  Let the pastry cool completely on a baking sheet on a wire rack.  {The pastry can be stored, covered in plastic, up to 1 day before glazing and cutting it.}

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

Recipe by Unruly Bliss at