What a name for a recipe, huh? My MaMa's friend Michelle let us borrow her new kids cookbook Sticky, Chewy, Messy Gooey Treats for Kids and this was one of the recipes we decided to try with our whole wheat flour (coming soon - meanwhile, see here to learn how to grind your own flour with your blender). It was a hit. We took it to an event where we knew there were going to be hungry kids and it was devoured...only 2nd in popularity to the sweedish fish that someone else brought.
2 c Joseph's Grainery Soft White Whole Wheat Flour
2 tsp baking powder
1/4 tsp salt
2 Tbsp granulated sugar, more for sprinkling
10 Tbsp (1 1/4 sticks) unsalted butter, frozen
2/3 c ice water
1/4 c strawberry jam (or raspberry)
1 Tbsp whole milk for brushing
Directions: Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a medium bowl, sift together the flour, baking powder, salt and 2 Tbsp sugar. Set aside. Using the large holes of a box grater, grate the frozen butter into the flour mixture. Using your hands, lightly toss the flour and butter together. If the butter starts to soften, pop the mixture into the freezer for about 5 minutes to allow the butter to harden. Stir enough water into the flour and butter misture to form a soft, shaggy dough that comes together to form a loose ball. If dough is too dry, add more ice water by tablespoons. Transfer the doug onto a lightly floured board, gently kneading it just to combine (5 or 6 turns), but not allowing the butter to melt.
Rub a rolling pin wiht flour and on a flat surface lightly sprinkled with flour, roll the dough quckly into an approximately 9x13 inch rectangle. Spread 4 or 5 tablespoons of jam over the surface of the dough, leaving a 1-inch border on all sides. Starting from one long end, roll up the pastry like a jelly, roll, brushing excess flour off the pastry as you go. Seal the end seam with a little water and tightly pinch the ends to prevent the jam from seeping out. Place the pastry, seam side downb, on the preoared baking sheet. Brush lightly with milk and sprinkle liberally with granulated sugar. Bake until the pastry is puffed and golden brown, about 30 minutes. Let cool briefly and slice using a serrated knife.