Side Pannel
Orchard Squares From Terri St. Louis
Orchard Squares From Terri St. Louis
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Fruit
Ingredients List
- ---------------------------TOASTED ALMOND PASTRY---------------------------
- 1 1/4 c Shortening
- 3 1/2 c All-purpose flour
- 1/4 c Ground toasted almonds
- 1 ts Salt
- 8 tb Cold water, up to ...
- 9 tb Cold water
Directions
FILLING
2/3 c Granulated sugar
1/3 c Flour
1/2 ts Ground nutmeg
1 ds Salt
3 c Sliced fresh peaches
3 c Sliced fresh pears
2 c Thinly sliced peeled tart
Cooking apples
2 tb Lemon juice
2 tb Butter
3/4 c Powdered sugar
1 tb Milk (about)
Pastry: Cut shortening into flour, almonds and salt in large bowl until
particles are size of small peas. Sprinkle in water, 1 T at a time, tossing
with fork until all flour is moistened and pastry almost cleans side of
bowl (add 1 to 2 t additional water if necessary). Gather dough into a
ball; cut in half. Shape each half into flattened round on lightly floured
cloth-covered surface. Roll 1 round into a rectangle 18 x 13 inches, with
floured cloth-covered rolling pin. Fold pastry into fourths; unfold and
ease into ungreased jelly roll pan (15.5 x 10.5 x 1 inch). Filling: Heat
oven to 425 degrees. Mix granulated sugar, flour, nutmeg and salt in large
bowl. Stir in peaches, pears and apples. Turn into pastry-lined pan.
Drizzle with lemon juice. Dot with butter. Roll other round of pastry into
rectangle 17 x 12 inches. Fold into fourths; cut slits so steam can escape.
Place over filling and unfold; seal and flute. Bake 35 to 40 minutes or
until crust is brown and juice begins to bubble through slits in crust;
cool slightly. Mix powdered sugar and milk until smooth; drizzle over
crust. Cut into about 3 inch squares. Serve warm or cold and if desired
with ice cream.
2/3 c Granulated sugar
1/3 c Flour
1/2 ts Ground nutmeg
1 ds Salt
3 c Sliced fresh peaches
3 c Sliced fresh pears
2 c Thinly sliced peeled tart
Cooking apples
2 tb Lemon juice
2 tb Butter
3/4 c Powdered sugar
1 tb Milk (about)
Pastry: Cut shortening into flour, almonds and salt in large bowl until
particles are size of small peas. Sprinkle in water, 1 T at a time, tossing
with fork until all flour is moistened and pastry almost cleans side of
bowl (add 1 to 2 t additional water if necessary). Gather dough into a
ball; cut in half. Shape each half into flattened round on lightly floured
cloth-covered surface. Roll 1 round into a rectangle 18 x 13 inches, with
floured cloth-covered rolling pin. Fold pastry into fourths; unfold and
ease into ungreased jelly roll pan (15.5 x 10.5 x 1 inch). Filling: Heat
oven to 425 degrees. Mix granulated sugar, flour, nutmeg and salt in large
bowl. Stir in peaches, pears and apples. Turn into pastry-lined pan.
Drizzle with lemon juice. Dot with butter. Roll other round of pastry into
rectangle 17 x 12 inches. Fold into fourths; cut slits so steam can escape.
Place over filling and unfold; seal and flute. Bake 35 to 40 minutes or
until crust is brown and juice begins to bubble through slits in crust;
cool slightly. Mix powdered sugar and milk until smooth; drizzle over
crust. Cut into about 3 inch squares. Serve warm or cold and if desired
with ice cream.
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