Double Decker Pastry Squares

Double Decker Pastry Squares were my mother-in-law Erika’s specialty.  She brought them with pride to all our gatherings and especially at Christmas.  Erika is now in a retirement home and we are thinking of her even more during these trying times.  Today I look at the worn out old recipe card that she gave me when we first got married and thinking of her fondly.

Years ago the world was a simpler place.  The women gathered at the holidays to bake together.  Recipes were shared at these gatherings and lasting friendships made.  Then everyone took home the goodies with smiles on their faces.  Today we just don’t make the effort anymore to do this.  I know sometimes there are cookie exchanges, but you haven’t lived until you hear the laughter of 10 women baking in a kitchen.

This is a beautiful and forgiving crust to work with.  Make sure that use cold butter and shortening.

Don’t forget to check out my jam crostata https://recipesatmytable.com/jam-pie-crostata/

Ingredients

Dough

• 5 cups of flour
• 4 tsp baking powder
• 2 tsp baking soda
• 1/4 tsp slat
• 3/4 cup sugar
• 1/2 cup unsalted butter
• 2 Tbsp vegetable shortening
• 4 egg yolks
• 1 cup full fat sour cream
• 1 tsp vanilla extract

Filling

• 1 1/2 cups ground walnuts
• 1/4 cup sugar
• 2 cups strawberry jam ( I used triple berry)

Process

Sift the flour, baking powder and baking soda.  Add in the salt and sugar. Place in a mixing bowl with the cold butter and shortening.

 

Cut the butter and shortening in with your paddle mixer until it looks like small peas. Beat the egg yolks and the sour cream. Add to the flour mixture.

Mix the egg yolks and sour cream into the dry ingredients until it comes together into a soft dough.

Turn the dough onto the counter and gently bring it into a roll.

Divide into three equal pieces.

Roll out one piece to fit into a 9 X 13 cookie sheet.

Spread with half the jam.

 

Sprinkle on half the walnuts and sugar. Repeat the steps again.

Now take the third piece of dough and cut some strips to place criss-cross onto the last layer.

Brush with egg white and bake at 350F oven for 30- 40 minutes.

Oven view

Cool and cut into small squares.  This stores well in the freezer.

Look at the layers of nuts and jam.