My Recipe Box

Source: Better Home & Gardens - February 2019

1. Stir flour, sugar, salt in large bowl
2. Use pastry blender, cut in butter until mixture resembles fine crumbs
3. Stir in egg
4. Sprinkle 1 tbsp milk at a time over flour mixture, gently toss with fork, push to side of bowl, repeat until mixture comes together
5. Gather in ball, kneading gently
6. Preheat oven to 375 F
7. On lightly floured surface, flatten one pastry ball. Roll into 9x8 inch rectangle.
8. Cut 9x8 rectangle in half lengthwise to form two 9x4
9. Cut each 9x4 into thirds crosswides, forming 6 total 3x4 rectangles
10. Repeat kneading-rectangle process with remaining pastry balls
11. Spread 1 Tbsp. jam each onto six of the rectangles
12. Moisten edges of jammed-rectangles with milk, then take non-jam rectangles and lay them on top
13. Press edges with fork to seal
14. With floured spatula, transfer pastries to baking sheet
15. Brush tops of pastries with additional milk
16. Bake 17 to 20 minutes until golden, let cool on wire rack for 5 minutes
17. Drizzle with glaze