Raisin Squares Italian Bakery Style
- Reviews 2
Ready In: 45 mins
Serves: 20
Ingredients
- 1 cup lard, room temperature
- 3 1⁄2 cups all-purpose flour
- 1⁄2 cup granulated sugar
- 1 teaspoon salt
- 3 teaspoons baking powder
- 1 large whole egg
- 1 teaspoon vanilla
- milk
- flour, for rolling dough
Filling
- 3 cups boiling water
- 3 1⁄2 cups raisins, washed
- 1 cup granulated sugar
- 4 tablespoons flour
- 1⁄2 teaspoon salt
- 1⁄4 cup fresh lemon juice
Directions
- Wash raisins.
- Add to the boiling water on low heat in saucepot.
- Add remaining filling ingredients, salt, sugar, flour, juice, and cook just until thick.
- Remove from heat and let cool well.
- Crust:
- Mix egg with vanilla and add enough cream or whole milk to make one cup of liquid.
- Combine remaining ingredients flour, sugar, salt, and lard and lifting to air and rub to make a coarse pea size crumb.
- Add in liquid and just combine to make a ball of pastry.
- Divide pastry into two .
- Dust a board with the flour for rolling and roll one section to fit a 17 x 14 sided ungreased cookie sheet.
- Spread on cooled raisin filling, or canned apple filling.
- Roll second half of dough, and place nicely on the top, sealing edges.
- Prick all over top with a fork and brush with more cream.
- Sprinkle with granulated fine or coarse sugar over evenly.
- Bake 350° for 25 minutes until golden.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off