Frosted Peach Squares
Makes 48 Squares
3-3/4 to 4-1/4 cups all-purpose flour
1 teaspoon sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1/2 cup milk
1/2 cup water
1 cup butter or margarine
4 egg yolks
Peach Filling (recipe follows)
Powdered Sugar Glaze (recipe follows)
In large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120° to 130°F). Add to flour mixture and beat 2 minutes at medium speed of electric mixer. Add egg yolks and 1/2 cup flour. Beat at high speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half. Roll out each half on a floured surface to fit an ungreased 15-1/2 x 10-1/2 x 1-inch jelly roll pan. Transfer one layer to the pan. Spread with cooled Peach Filling. Top with remaining dough layer. Seal edges together. Snip surface of dough with scissors to let steam escape. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375°F for 35 to 40 minutes or until done. Let cool in pan. Frost while warm with Powdered Sugar Glaze. Cut into squares to serve.
Peach Filling: Combine 1 / 2 cup sugar, 3 tablespoons cornstarch, and 1 / 4 teaspoon salt in a saucepan. Stir in 1 slightly beaten egg yolk and 1 (1-pound 13-ounces) can undrained peach slices in syrup. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cool.
Powdered Sugar Glaze: In small bowl, combine 1 cup powdered sugar, sifted; and 1 to 2 tablespoons milk. Stir until smooth.
Serving size: 1 slice; 1 / 24 of recipe
Serving weight: 3.1 ounces
Calories 210; Total fat 9 g; Saturated fat 5 g;
Cholesterol 65 mg; Sodium 210 mg; Carbohydrates 29 g; Dietary fiber less than 1 g; Sugars 12 g; Protein 3 g