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Huckleberry Jam & Marscapone Pastry

April 27, 2010

This easy pastry dough makes it into all the cookie baskets and continental breakfasts I serve.  Made from little more than homemade biscuit mix, these crisp, fruity slices will look like they took all day. It’s easy–just make the dough in your mixer, pat it out flat, spread with jam, roll and bake.

Preheat oven to 350 degrees. Line baking sheet with parchment paper

In Mixer:
2 1/3 c. flour
2 Tbl sugar
1 Tbl Baking Powder

Mix together.

5 oz butter cut into small cubes and frozen
3 oz. mascapone or cream cheese cut and frozen

Add to flour mixture and blend until small pieces are very tiny flakes. The colder the fats are when they are cut into the flour mixture, the flakier the layers are. If this all gets warm, it won’t work so don’t mix near your stove.

1/2 c. milk

Quickly stir in until just mixed.

1 c. Huckleberry (or other) Jam

Dust your counter with a thin layer of flour. Dump the sticky dough out on to the counter. Gently pat into a rectangle. Spread with jam. Fold the left side over 1/2 of the dough, then fold the right side over to make a parcel.

Using a pancake turner, lift or slide the dough onto the parchment paper lined pan.

Bake 20-25 minutes until browned. If you made a thick roll, it may take longer.

Cool 5 minutes, drizzle with glare and slice.

Huckleberry Glaze
1/2 confectioner’s sugar
1-2 Tbl milk
2 Tbl raspberry jam

Thin sugar until about the consistency of mayonnaise. Add jam. Thin with additional milk if needed. Pour or spread over hot pastry.

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