Raisin Squares Italian Bakery Style
Immerse yourself in the nostalgic flavors of Italy with these Raisin Squares, crafted bakery-style for a melt-in-your-mouth experience. This recipe features a buttery, flaky pastry crust enveloping a luscious raisin filling spiced with cinnamon and brightened with a hint of lemon zest. The filling, thickened with a cornstarch slurry, creates a velvety texture perfectly balanced between sweetness and warmth. A golden egg wash atop the crust adds an irresistible shine, while a dusting of powdered sugar elevates this classic treat to elegant dessert territory. Perfect for tea-time gatherings, cozy family dinners, or as a decadent snack, these Italian-inspired Raisin Squares are easy to prepare yet undeniably indulgent, capturing the essence of traditional European baking.
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Recipe Information
Ingredients
- 340 grams All-purpose flour
- 100 grams Sugar
- 1 teaspoon Salt
- 170 grams Unsalted butter, cold and cubed
- 4 tablespoons Cold water
- 300 grams Raisins
- 500 milliliters Water
- 100 grams Brown sugar, packed
- 1 teaspoon Ground cinnamon
- 2 tablespoons Cornstarch
- 1 teaspoon Lemon zest
- 1 large Egg yolk
- 2 tablespoons Milk
- 2 tablespoons Powdered sugar (optional, for topping)
Instructions
In a large mixing bowl, whisk together the flour, sugar, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, mixing gently until the dough comes together. Form the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
To make the raisin filling, combine the raisins and water in a medium saucepan over medium heat. Bring to a gentle boil and simmer for 10 minutes until the raisins are plump.
Add the brown sugar and cinnamon to the saucepan, stirring until dissolved.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry, then add it to the raisin mixture. Cook for 2-3 minutes, stirring constantly, until thickened. Remove from heat and stir in the lemon zest. Let cool completely.
Preheat the oven to 375°F (190°C). Line a 9x13-inch baking pan with parchment paper, letting the edges hang over for easy removal.
Roll out one disc of dough on a lightly floured surface to fit the bottom of the pan. Gently press it into the prepared pan.
Spread the cooled raisin mixture evenly over the crust.
Roll out the second disc of dough and place it over the raisin filling. Trim any excess dough and pinch the edges to seal. Use a fork to poke small holes across the top crust to allow steam to escape.
In a small bowl, whisk the egg yolk and milk together. Brush this egg wash over the top crust for a golden finish.
Bake in the preheated oven for 35-40 minutes or until the crust is golden brown.
Allow the raisin squares to cool completely in the pan. Use the parchment paper to lift them out and transfer them to a cutting board.
Cut into 16 squares and dust with powdered sugar, if desired. Serve and enjoy!
Nutrition Facts
Calories |
4335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.5 g | 189% | |
| Saturated Fat | 90.1 g | 450% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2535 mg | 110% | |
| Total Carbohydrate | 729.6 g | 265% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 410.3 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 475 mg | 37% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2850 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
