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Prep 20 mins
Cook 25 mins
This recipe comes from a local Italian bakery shop. They are made with raisin filling or canned apple pie filling also. Give them a try.
- 1 cup lard, room temperature
- 3 1⁄2 cups all-purpose flour
- 1⁄2 cup granulated sugar
- 1 teaspoon salt
- 3 teaspoons baking powder
- 1 large whole egg
- 1 teaspoon vanilla
- flour, for rolling dough
- 3 cups boiling water
- 3 1⁄2 cups raisins, washed
- 1 cup granulated sugar
- 4 tablespoons flour
- 1⁄2 teaspoon salt
- 1⁄4 cup fresh lemon juice
- Wash raisins.
- Add to the boiling water on low heat in saucepot.
- Add remaining filling ingredients, salt, sugar, flour, juice, and cook just until thick.
- Remove from heat and let cool well.
- Mix egg with vanilla and add enough cream or whole milk to make one cup of liquid.
- Combine remaining ingredients flour, sugar, salt, and lard and lifting to air and rub to make a coarse pea size crumb.
- Add in liquid and just combine to make a ball of pastry.
- Divide pastry into two .
- Dust a board with the flour for rolling and roll one section to fit a 17 x 14 sided ungreased cookie sheet.
- Spread on cooled raisin filling, or canned apple filling.
- Roll second half of dough, and place nicely on the top, sealing edges.
- Prick all over top with a fork and brush with more cream.
- Sprinkle with granulated fine or coarse sugar over evenly.
- Bake 350° for 25 minutes until golden.
Although I'm a dedicated raisin fan, I don't know how close what I made with this recipe comes to the original raisin squares, but I can tell you this ~ These dessert squares are VERY TASTY! I did use vegetable shortening instead of lard, but other than that, the recipe was followed! Definitely a keeper & worth making again & again! [Tagged, made & reviewed in Zaar Chef Alphabet Soup cooking game]