Sour Cream Pastry Squares

* Exported from MasterCook *
 
 Sour Cream Pastry Squares
 
 Recipe By :
 Serving Size : 16 Preparation Time :0:00
 Categories : Breads Cakes
 Desserts Fleischmann's Yeast
 Pastries
 
 Amount Measure Ingredient -- Preparation Method
 -------- ------------ --------------------------------
 1/2 cup of dairy sour cream
 one 3-ounce package of cream cheese, softened
 one 8-ounce package of chopped dates or pitted dates, snipped
 1/2 cup of warm water (105º to 115ºF)
 1 package of Fleischmann's® Active Dry Yeast,  * see note
 1/2 cup of warm milk (105º to 115ºF)
 1 cup of butter or margarine, softened
 1 tablespoon of sugar
 5 cups of all-purpose flour
 2 eggs,  at room temperature
 Confectioners' sugar glaze
 Pecan halves

Instructions:

CONFECTIONERS' SUGAR GLAZE
 1 cup of powdered sugar, sifted
 1 teaspoon of butter or margarine, softened
 1 tablespoon of water (1 to 2 tablespoons), hot
 1/2 teaspoon of 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.
 ++++++++++++++++++++
 
 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.
 
 Source:
 "Fleischmann's Yeast"
 S(Internet address):
 "http://www.breadworld.com/index.html"
 Yield:
 "16 squares"
 - - - - - - - - - - - - - - - - - - -
 
 Per Serving (excluding unknown items): 366 Calories; 16g Fat (39.8% calories from fat); 6g Protein; 50g Carbohydrate; 2g Dietary Fiber; 65mg Cholesterol; 151mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates.
 
 NOTES : *To save up to 50% rising time use Fleischmann's® Rapid Rise Yeast. Follow Quick Mix steps on package back.
 
 Nutr. Assoc. : 1394 0 2662 5472 26366 4138 0 0 0 0 0 0 0 0 0 0 1582 0

---