准备

做糕点

• Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together the flour, sugar, and salt for 10 to 15 seconds, or until combined. Scatter the butter over the top. Mix on low speed for 1 to 11/2 minutes, or just until the flour is no longer bright white and holds together when you clump it and lumps of butter the size of pecans are visible throughout.

  在一个小碗中，将蛋黄和牛奶搅拌均匀，直到混合。一次添加到面粉混合物中。低速混合约30秒钟，或者直到面团勉强融合在一起。它看起来真的很蓬松，更像是一团糟，而不是面团。

  Dump the dough out onto an unfloured work surface, then gather it together into a tight mound. Using your palm and starting on one side of the mound, smear the dough bit by bit, starting at the top of the mound and then sliding your palm down the side and along the work surface until most of the butter chunks are smeared into the dough and the dough comes together. Do this once or twice on each part of the dough, moving through the mound until the whole mess has been smeared into a cohesive dough with streaks of butter.

  收集面团，用保鲜膜紧密包裹，然后按向下扁平成1英寸厚的磁盘。使用前冷藏至少4小时。（该面团将在冰箱中保存长达4天或在冰箱中持续1个月）。

  准备好使用面团时，将架子放在烤箱的中心，然后将烤箱加热至350°F。

  将面团从冰箱中取出，然后将其分成一半。将每个一半压入矩形。在略微面粉的表面上，将每一半铺成14 x 11英寸的矩形。使用削皮刀，将1个矩形轻轻得分为八个3-1/2 x-5-1/2英寸矩形（大约是索引卡的尺寸）。

  Brush the top surface of the entire scored rectangle with the egg. Spoon 2 Tbs. of the jam in a mound in the center of each scored rectangle. Lay the second large dough rectangle directly on top of the first. Using fingertips, carefully press down all around each jam mound, so the pastry sheets adhere to each other.

  Using a knife, a pizza roller (easier), or a fluted roller (easier and prettier), and following the scored lines, cut the layered dough into 8 rectangles. Place the rectangles, well spaced, on a baking sheet.

  烘烤40至45分钟，或直到糕点的顶部均匀金黄色。在电线架上的烤盘上冷却约30分钟。

做釉

• While the pastries are cooling, in a small bowl, whisk together the confectioners’ sugar, vanilla, and enough of the water to make a smooth, pourable glaze. You should have about 1/2 cup.

  当糕点冷却30分钟后，用釉均匀地刷顶部，然后撒上彩虹洒（如果使用）。让静置10到15分钟，让釉料放在食用前。

  糕点可以在室温下在密封的容器中存储长达2天。

Make Ahead Tips

The glaze can be made ahead and stored in an airtight container at room temperature for up to 1 week.