Graham-Flour Jam Pastry Squares
1¼ cups all-purpose flour, plus more for dusting
1¼ cups whole-wheat graham flour
1½ teaspoons coarse salt
1 stick (½ cup) cold unsalted butter, cut into cubes
4 ounces cold cream cheese (from one 8-ounce package), cut into cubes
½ cup plus 1 tablespoon ice water
1 cup raspberry jam
1 large egg, lightly beaten
½ cup confectioners’ sugar
1 to 2 tablespoons whole milk
½ recipe drizzly glaze (see below)
1. In a food processor, pulse both flours and salt to combine. Add butter and cream cheese, and pulse until small pieces remain. Add ice water, and pulse until dough just starts to clump together.
2. Turn out dough (it will be crumbly) onto a clean surface, and divide in half. Wrap each half in plastic wrap and press to form a flat rectangle. Refrigerate dough until firm, at least 20 minutes and up to 1 day.
3. On floured piece of parchment, roll out each piece of dough to a 10-by-14½-inch rectangle. Transfer one rectangle to a baking sheet. Spread jam on top, leaving a 1-inch border. Roll up remaining rectangle on rolling pin, then unroll on top of first rectangle. Press edges together, then use a crimped pastry wheel to trim all around. Brush beaten egg over top, then use a paring knife to cut a few vents in top crust. Refrigerate 30 minutes.
4. Preheat oven to 375˚F. Bake, rotating sheet halfway through, until pastry is golden and jam is bubbling 35 minutes. Transfer baking sheet to a wire rack and let pastry cool completely.
5. Drizzle glaze over pastry, then let set at least 10 minutes before cutting into 12 squares. (Unglazed pastry can be stored at room temperature covered in plastic, up to 1 day.)
DRIZZLY GLAZE (HALF RECIPE)
1. In a small bowl, whisk together ½ cup confectioners’ sugar with 2 teaspoons milk until smooth. Add more milk, a drop at a time, to loosen the glaze, up to 1 more teaspoon. Use a spoon to drizzle glaze over cookies and scones, or dip cupcakes directly in the glaze. Let set for at least 10 minutes.