Rich Date Pastry Squares

Recipe Ingredients

1/2 cup	118ml	Dairy sour cream
1		Cream cheese - softened
1		Dates - pitted, chopped
1 teaspoon	5ml	Ground cinnamon
1/2 cup	118ml	Warm water (105 to 115F)
1		Active dry yeast
1 cup	198g / 7oz	Butter or margarine - softened
1/2 cup	118ml	Warm milk (105 to 115F)
2		Eggs
1 tablespoon	15ml	Sugar
5 cups	312g / 11oz	All-purpose flour
		Frosting
		Frosting
1 cup	198g / 7oz	Powdered sugar - sifted
1 tablespoon	15ml	Milk (1 to 2 tablespoons)
1/2 teaspoon	2.5ml	Vanilla extract

Recipe Instructions

In small bowl, beat sour cream and cream cheese until smooth. Stir in dates and cinnamon; reserve.

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

Punch dough down; turn out onto lightly floured surface. Divide dough in half, roll one half to fit greased 15- x 10-inch baking pan. Place dough in pan. Spread evenly with date mixture to within 1/2-inch of edges. Roll remaining half to 15- x 10- inches; place on filling.

Press edges to seal. With scissors, snip surface of dough through to filling to allow steam to escape. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375F for 30 to 35 minutes or until done. Cool cake in pan on wire rack. Drizzle with Frosting. Cut into 24 squares.

Frosting: Combine 1 cup sifted powdered sugar, 1 to 2 tablespoons milk and 1/2 teaspoon vanilla extract. Beat until smooth.

Yield: 24 Squares

Source:
Emeril Lagasse

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