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 (105Âº to 115ÂºF)
1 package Fleischmann’sÂ® Active Dry Yeast – * see note
1/2 cup warm milk (105Âº to 115ÂºF)
1 cup butter or margarine – softened
1 tablespoon sugar
5 cups all-purpose flour
2 eggs – at room temperature
Confectioners’ sugar glaze
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 Ã— 10-inch rectangle. Place one piece on bottom of greased 15 1/2 Ã— 10 1/2 Ã— 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 375ÂºF 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.
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.
NOTES : *To save up to 50% rising time use Fleischmann’sÂ® Rapid Rise Yeast. Follow Quick Mix steps on package back.