Arlene's Pie Squares

Instructions

• Preheat oven to 350°F.

Mix together in a bowl one cup Ostro Almond Oil, don't over pour and use just shy of a cup to avoid a dough that is too wet. Add the sugar, eggs, vanilla and flour and mix together until you have a smooth dough.

• The filling is best prepared the day before or at least give it some time to cool off before spreading on.
• In a pot, add fruit and sugar and bring to a simmer. Then stir in the cornstarch and stir until the mixture thickens. You want to have a jam-like consistency meaning it should not be too runny or liquid. The firmer the mixture, the better it will be to serve on a napkin at a BBQ, at the beach or on the boat!
• Start preparing the baking sheet by creasing it with some Almond Oil.
• Then add 3/4 of the dough and spread on the jelly role pan.
• Pour the cooled off fruit mixture onto the pastry and spread evenly.
• Dot the rest of the dough over top. Take a spoon with lots of flower and fold the dough over it, that way you can easily shape the dough in little bits maintaining a consistent thickness.
• Crack an egg and beat it with a fork. Brush the puff pastry with the egg, covering it all. 
• Sprinkle with the raw sugar.
• Bake for 30 minutes or until until cooked on the mid oven bracket.
• When done, remove from oven. and let the pastry sit for at least 25 minutes, allowing the sweet fruit juices to thicken slightly. 
• Once cooled off, whip the icing together and sprinkle it on top.
• We like to cut these pie squares into four-bite squares, that way there is enough for everyone and you can serve it without plates, which is extremely helpful when you're out side, at your summer or winter retreat.