Instructions for butter square:

Soften butter slightly but you still want it a little firm then form into roughly a 8 x 8 inch and ~1/2 inch thick butter square. Placed in between 2 sheets of parchment paper them refrigerated until firm.

In a mixing bowl, add warm water, dry active yeast and sugar.

Stir and let sit for 2 minutes.

Add salt and stir again.

Add melted butter, egg and milk and stir.

Slowly add flour, one cup at a time until a non-sticky dough forms.

Knead for 3 minutes if using an electric mixer knead for 2 minutes.

Cover and let dough rest at room temperature for 10 minutes.

Roll dough out on a floured and non stick surface. Form dough into a square roughly 12 x 12 inches.

Remove butter from the refrigerator and parchment paper then place butter square in the center of your dough, so it looks like a diamond in the middle of your dough square.

Fold in the corners to form a box.

Roll dough out to a rectangle roughly 14 by 16, then fold into 3 layers, each side folded in towards the center, like you would fold a towel.

Wrap in plastic wrap and refrigerate for 30 minutes.

Remove plastic wrap and roll out again into roughly a 14 X 16 inch rectangle. Fold into thirds again, wrap in plastic wrap and refrigerate for 30 minutes again. This is turn two.

Repeat the same steps of rolling out and folding one more time, this is your third turn.

Refrigerate dough again for 10 minutes.

Roll out dough into a 14 x 20 inch rectangle.

Cut dough in half So it’s two squares that are about 8 x 10 inches each.

place dough on a parchment paper lined cookie sheet.

Mix together the cream cheese and jam and add to the middle of the dough rectangle, careful not to let it run off the sides or ends.

Slice the sides of the rectangle about 2 inches towards the center on each side and every inch of dough. Fold the dough strips over towards the middle over the cream cheese and raspberry mixture.

Lightly cover your dough with plastic wrap and allow to rise for 45 minutes.

Preheat oven to 375 F.

Mix together the egg wash and brush it over the dough.

Gently press raspberries into the dough.

Bake it for 20 minutes, keep an eye on it so it doesn’t burn.

when dough looks golden, remove from oven.

Allow to cool then mix together the glaze ingredients and drizzle over pastry.

Enjoy!

If you are freezing the dough, on the third turn after folding into thirds, wrap in plastic wrap and place in a zip lock bag and freeze dough.

When you want to use the dough, let dough defrost in the refrigerator for a day or until dough is defrosted. Roll out and follow steps to make pastry.