Orchard squares from terri st. louis
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Orchard squares from terri st. louis
  Squares  
Last updated 6/12/2012 12:45:49 AM. Recipe ID 5799. Report a problem with this recipe.
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      Title: Orchard squares from terri st. louis
 Categories: Desserts, Fruits, Kooknet, Cyberealm
      Yield: 15 Servings
 
MMMMM-------------------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

MMMMM--------------------------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.
 




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Recipe ID 5799 (Apr 03, 2005)

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