Sour Cream Pastry Squares

Sour Cream Pastry Squares

 1/2           cup  dairy sour cream

1 3-ounce package cream cheese – softened
1 8-ounce package chopped dates or pitted dates – snipped
1/2 cup warm water (105º to 115ºF)
1 package Fleischmann’s® Active Dry Yeast – * see note
1/2 cup warm milk (105º to 115ºF)
1 cup butter or margarine – softened
1 tablespoon sugar
5 cups all-purpose flour
2 eggs – at room temperature
Confectioners’ sugar glaze
Pecan halves

                    CONFECTIONERS' SUGAR GLAZE

1 cup powdered sugar – sifted
1 teaspoon butter or margarine – softened
1 tablespoon water (1 to 2 tablespoons) – hot
1/2 teaspoon vanilla

In small bowl, blend together sour cream and cream cheese. Stir in dates; set aside.

Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in warm milk, butter, sugar, and 2 cups flour. Mix in eggs and enough additional flour to make soft dough. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Divide dough in half. On lightly floured surface, roll each half to 15 × 10-inch rectangle. Place one piece on bottom of greased 15 1/2 × 10 1/2 × 1-inch baking pan. Spread with sour cream mixture to within 1/2-inch of edges. Top with remaining dough; press edges to seal. Snip surface of dough to allow steam to escape. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375ºF for 30 to 35 minutes or until done. Cool cake in pan on wire rack. Drizzle with confectioners’ sugar glaze; top with pecan halves. Cut into squares to serve.
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Confectioners’ Sugar Glaze: Blend 1 cup sifted powdered sugar, 1 teaspoon softened butter or margarine, 1 to 2 tablespoons hot water and 1/2 teaspoon vanilla until smooth.

Yield:
“16 squares”

NOTES : *To save up to 50% rising time use Fleischmann’s® Rapid Rise Yeast. Follow Quick Mix steps on package back.