🍴 Instructions
1. Make the Dough
- In a bowl, whisk flour, sugar, baking powder, and salt.
- Add cold butter and rub into flour until crumbly.
- Add eggs, sour cream, and vanilla; mix until a soft dough forms.
- Divide dough in half.
2. Roll Out
- Preheat oven to 180°C (350°F).
- Roll each half into a rectangle about 1/4 inch thick.
- Place one sheet on a lined baking tray.
3. Add the Filling
- Spread jam evenly over the dough, leaving a small border.
- Place the second dough sheet on top.
- Press gently around the edges to seal slightly.
4. Bake
- Bake for 22–28 minutes, or until lightly golden on top.
5. Cool and Cut
- Let cool completely.
- Dust generously with powdered sugar.
- Cut into squares or bars.
💡 Tips for Best Results
- Apricot and plum jams are the most traditional
- Don’t use runny jam — it will leak
- Chill dough briefly if too soft to roll
- Dust while warm so sugar sticks better
🧊 Storage
- Keeps 4–5 days at room temperature
- Freezes up to 3 months
🍽️ Serving Ideas
Best with:
- Tea or coffee
- Hot chocolate
- A scoop of vanilla ice cream
📝 Variations
- Add chopped walnuts under the jam
- Use lemon jam for a bright, tangy version
- Add cinnamon to plum jam for authentic flavor
💬 Engage Your Readers
Ask them:
“What jam would you choose for these squares — apricot, plum, or raspberry?”
If you’d like, I can also add:
✔ SEO title + meta description
✔ Pinterest caption
✔ Facebook/Reel script
✔ Darija intro
Just tell me, Ashley!
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