March 6, 2014
Author: Shirley Bemel
Came from Russia and enjoyed through the generations. They are known as “bricks”. Great to freeze them and bring them out for any occasion. Lovely with tea/coffee.
For the pastry:
¼ cup vegetable shortening
¾ cup unsalted butter
1 cup sugar
¼ cup milk or orange juice
1 ½ tsps pure vanilla
¼ tsp orange oil
½ tsp salt
2 ¼ tsps baking powder
3 ¼ cups all purpose flour
For the cornucopia filling:
6 cups peeled, shredded, and finely chopped apples
1 ½ cups cranberries, coarsely chopped
⅓ cup dried cherries
1 cup raisins
⅓ cup ground walnuts
⅓ cup apricot jam
¾ cup sugar
2 tablespoons fresh lemon juice
½ teaspoon cinnamon
2 tablespoons flour
For dough, in a medium bowl, cream the shortening and butter with sugar.
Blend in eggs, milk or juice, vanilla, and orange oil. Fold in flour, salt, and baking powder and stir to make a stiff dough. Pat dough out and knead gently on a lightly floured surface.
Wrap and chill for about an hour.
For filling, in a large bowl, combine the apples, cranberries, cherries, raisins, ground nuts, and apricot jam. Toss with sugar to combine and fold in remaining ingredients: lemon juice, cinnamon, and flour. Set aside.
Preheat oven to 350 degrees. Generously grease a 9-inch-by-13-inch pan.
Divide the dough into 3 portions. Roll out one portion, or simply pat and trim the dough to fit the pan bottom. Spoon on half the filling. Roll or pat another portion of dough on top of the fruit.
Cover with the remaining fruit mixture, then the last portion of dough.
Bake for 20 minutes at 350 degrees, then reduce heat to 325 degrees and bake for another 30 to 40 minutes, or until the top of the pastry is lightly golden.
Cool and cut into squares to serve. Cover the pastry well to store. (This ages well.)
Makes 25 to 35 squares, depending on size.