Raisin Squares: A Taste of Old-World Italian Bakery Charm

The scent of warm, spiced raisins mingling with buttery pastry is one that instantly transports me back to my childhood, specifically to the bustling aisles of a small, family-run Italian bakery tucked away on a side street in my hometown. It wasn’t the flashy, modern patisserie, but the kind where the flour dust seemed to settle like a gentle snowfall, and the owner, a stout woman with flour perpetually clinging to her apron, knew everyone by name. Their raisin squares were legendary – not overly sweet, with a perfect balance of tender crust and a rich, slightly tart filling. They were the kind of treat that made you slow down, savor each bite, and feel a little piece of Italy right there in your hands.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Servings: 20
• Yield: 1 (17×14 inch) pan
• Dietary Type: Contains Dairy, Contains Gluten, Contains Egg

Ingredients

For the Pastry:

• 1 cup lard, at room temperature
• 3 ½ cups all-purpose flour, plus more for rolling
• ½ cup granulated sugar
• 1 teaspoon salt
• 3 teaspoons baking powder
• 1 large whole egg
• 1 teaspoon vanilla extract
• Milk (or cream), for the egg mixture

For the Raisin Filling:

• 3 cups boiling water
• 3 ½ cups raisins, washed
• 1 cup granulated sugar
• 4 tablespoons all-purpose flour
• ½ teaspoon salt
• ¼ cup fresh lemon juice

Equipment Needed

• Large mixing bowls
• Saucepan
• Measuring cups and spoons
• Rolling pin
• 17 x 14-inch ungreased cookie sheet
• Fork
• Pastry brush
• Cooling rack

Instructions

1. Begin by preparing the raisin filling. In a medium saucepan, combine the 3 cups of boiling water and the 3 ½ cups of washed raisins. Place the saucepan over low heat and let the raisins simmer gently.
2. To this simmering mixture, add the 1 cup of granulated sugar, 4 tablespoons of flour, ½ teaspoon of salt, and ¼ cup of fresh lemon juice. Stir these ingredients together well.
3. Continue to cook the filling, stirring occasionally, just until it has thickened to a jam-like consistency.
4. Once thickened, remove the saucepan from the heat and let the filling cool completely. This is a crucial step; a warm filling can make the pastry soggy.
5. While the filling cools, prepare the pastry. In a large mixing bowl, combine the 3 ½ cups of all-purpose flour, ½ cup of granulated sugar, 1 teaspoon of salt, and 3 teaspoons of baking powder. Whisk these dry ingredients together to ensure they are evenly distributed.
6. Add the 1 cup of room temperature lard to the dry ingredients. Using your fingertips or a pastry blender, rub the lard into the flour mixture until it resembles coarse crumbs, with some pieces the size of peas. The goal is to create a light, airy texture for the crust.
7. In a separate small bowl, whisk together the 1 large whole egg with the 1 teaspoon of vanilla extract. Add enough milk (or cream) to this egg mixture to bring the total liquid volume to 1 cup.
8. Pour the egg and milk mixture into the flour and lard mixture. Gently combine the ingredients with a fork or your hands until a ball of pastry just comes together. Be careful not to overmix, as this can result in a tough crust.
9. Divide the pastry dough into two equal portions.
10. On a clean work surface lightly dusted with flour, take one portion of the dough and roll it out to fit the dimensions of your 17 x 14-inch ungreased cookie sheet. Carefully transfer the rolled-out dough to the cookie sheet, pressing it gently to cover the bottom evenly.
11. Spread the cooled raisin filling (or your canned apple filling, if using that variation) evenly over the pastry-lined cookie sheet, leaving a small border around the edges.
12. Roll out the second half of the dough to roughly the same size as the first. Carefully place this second sheet of dough on top of the filling.
13. Seal the edges of the top and bottom pastry layers together. You can do this by pressing them down with your fingers or crimping with a fork.
14. Using a fork, prick the top layer of dough all over. This allows steam to escape during baking, preventing the pastry from puffing up excessively.
15. Brush the top of the pastry with a little more milk (or cream).
16. For a delightful crunch and sweet finish, sprinkle the top evenly with granulated sugar, either fine or coarse, according to your preference.
17. Bake in a preheated oven at 350°F (175°C) for approximately 25 minutes, or until the pastry is golden brown.
18. Once baked, remove the raisin squares from the oven and place the cookie sheet on a cooling rack. Allow them to cool completely before cutting into squares for serving.

Expert Tips & Tricks

• Lard vs. Shortening: While lard provides a traditional flakiness reminiscent of old-world bakeries, you can substitute with vegetable shortening if preferred. Ensure it’s at room temperature for optimal incorporation.
• Filling Consistency: The key to a perfect filling is achieving the right thickness. If your filling seems too thin after cooking, you can mix an additional tablespoon of flour with a little cold water to create a slurry, then stir it into the hot filling and cook for another minute until thickened.
• Dough Handling: Work with the pastry dough gently and quickly. Overworking it develops gluten, which can make the crust tough. If the dough becomes too soft or sticky while rolling, pop it in the refrigerator for 10-15 minutes to firm up.
• Pan Size: The 17×14 inch pan is specific for the amount of dough and filling. If you are using a slightly different sized pan, you may need to adjust the thickness of your pastry layers accordingly.
• Cooling is Key: Resist the urge to cut into the squares while they are hot. Allowing them to cool completely on a wire rack is essential for the filling to set properly and for clean, neat cuts.

Serving & Storage Suggestions

These Italian bakery-style raisin squares are best served at room temperature, allowing the flavors to fully develop. They make a wonderful accompaniment to a cup of strong Italian coffee, a glass of milk, or even a dollop of fresh ricotta cheese for an extra touch of indulgence. For storage, cover the cooled raisin squares tightly with plastic wrap or store them in an airtight container. They will keep well at room temperature for up to 2-3 days. For longer storage, they can be refrigerated for up to a week, though the crust may soften slightly. If you wish to freeze them, wrap individual squares or the whole pan tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months. To reheat, gently warm them in a low oven (around 250°F/120°C) or a toaster oven until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	317.1 kcal	–
Calories from Fat	–	–
Total Fat	10.8 g	16%
Saturated Fat	4.2 g	20%
Cholesterol	20.3 mg	6%
Sodium	236.4 mg	9%
Total Carbohydrate	53.5 g	17%
Dietary Fiber	1.6 g	6%
Sugars	30.2 g	120%
Protein	3.5 g	7%

Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

While the classic raisin filling is delightful, you can explore other delicious options. As the original recipe suggests, a good quality canned apple pie filling makes for a fantastic alternative, offering a different yet equally satisfying flavor profile. For a more complex fruit filling, consider a mix of dried cranberries and chopped apples, simmered with similar spices to the raisin filling. If you’re looking to avoid lard, high-quality vegetable shortening is a suitable substitute, aiming for a similar texture. For those who prefer a slightly less sweet crust, you can reduce the sugar in the pastry by a couple of tablespoons, though the sweetness of the filling should compensate.

FAQs

Q: Can I use a different type of dried fruit for the filling?
A: Absolutely! While raisins are traditional, dried cranberries, chopped apricots, or even a mix of dried fruits would work beautifully, adjusting the sugar and lemon juice to taste.

Q: My pastry is too crumbly. What did I do wrong?
A: This usually happens if the lard wasn’t fully incorporated or if there wasn’t enough liquid. Ensure your lard is at room temperature and rub it in well. When adding the liquid, mix just until the dough comes together; overmixing can also lead to a tough, crumbly pastry.

Q: Can I make the filling ahead of time?
A: Yes, the raisin filling can be made a day or two in advance and stored in an airtight container in the refrigerator. Allow it to come to room temperature before spreading on the pastry.

Q: What kind of sugar is best for sprinkling on top?
A: Both fine granulated sugar and coarse sanding sugar work well. Coarse sugar will provide a more noticeable crunch and sparkle.

Q: Can I make these raisin squares gluten-free?
A: Converting this recipe to gluten-free would require significant adjustments to the flour blend and potentially the fat, as gluten development is key to the pastry’s texture. It would be a different recipe altogether.

As you bake these raisin squares, imagine the gentle hum of an Italian bakery, the warmth of family traditions, and the simple joy of creating something truly delicious. They are a testament to how humble ingredients, prepared with care, can yield the most extraordinary results. I encourage you to try them, perhaps with a strong espresso or a cool glass of limoncello, and let the sweet, spiced aroma fill your kitchen with memories.