Martha Stewart Apricot-and-Cream Cheese Squares

Martha Stewart apricot-and-cream cheese squares take 2 hours 20 minutes and a simple focaccia dough, sweet apricot halves and cream cheese to make a soft, golden Danish-style bake. Try this simple party appetizer for brunch or a holiday spread, since it's baked in one pan and cuts into 12 squares.

Let the dough rise until it has truly doubled, about an hour, before you dimple it. Rush it and the squares bake up dense instead of soft and airy like a focaccia.

Martha swaps the layered Danish dough for a simple olive oil focaccia dough pressed into a 9x13 pan, so there is no rolling or folding. She also uses canned apricot halves instead of fresh ones, which keeps the recipe easy any time of year.

Martha Stewart Apricot-and-Cream Cheese Squares

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

230

kcal

Soft olive oil focaccia dough bakes into a golden, chewy base under dollops of sweetened cream cheese and apricot halves. A drizzle of honey and oil after baking gives the tops a glossy, lightly sticky finish.

Ingredients

• 1 1/4 teaspoons active dry yeast (from 1 package)
  

• 2 tablespoons plus 1 teaspoon and a pinch sugar
  

• 6 tablespoons extra-virgin olive oil, plus more for drizzling
  

• 1 teaspoon kosher salt
  

• 2 cups unbleached all-purpose flour
  

• 4 ounces cream cheese, room temperature
  

• 1 can (15 ounces) apricot halves in heavy syrup, drained
  

• 1/4 cup honey
  

Directions

• Mix the dough: Combine 1 1/4 teaspoons yeast, 3/4 cup warm water (110 degrees) and a pinch of sugar in a mixer bowl with the dough hook. Let it stand about 5 minutes until foamy, then beat on low while adding 2 tablespoons oil, 1 teaspoon kosher salt and 1 teaspoon sugar.
• Knead the dough: Slowly add 2 cups flour while beating until the mixture just comes together. Then increase the speed to medium-high and beat for 3 minutes until the dough is soft and elastic.
• Pan and first rise: Coat a 9-by-13-inch metal baking pan with 3 tablespoons oil, then press the dough out to the edges with your hands. Cover with plastic wrap and let it rise in a warm place for about 1 hour until doubled, being careful not to tear it.
• Dimple and top: Preheat the oven to 425 degrees with a rack in the lower third, then press dimple-like indentations all over the dough. Stir 4 ounces room temperature cream cheese with the remaining 2 tablespoons sugar and dot it over the dough.
• Add the apricots: Arrange 12 drained apricot halves from the 15-ounce can on top in a 3-by-4 grid, then drizzle with the remaining 1 tablespoon oil. Cover with plastic wrap and let it puff in a warm place for 30 minutes.
• Bake the squares: Bake for 23 to 25 minutes until the top is golden brown. Let it cool in the pan for 10 minutes, then move it to a wire rack with two large spatulas.
• Glaze and serve: Drizzle with 1/4 cup honey and a little more olive oil while it is still warm. Let it cool completely, then cut into 12 squares and serve.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Pyrex 9x13 glass baking dish, Checkered Chef cooling racks, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh apricots instead of canned?

Yes, but halve and pit them first and pat them dry, since fresh apricots are tarter and firmer. Toss them with a teaspoon of sugar so they taste as sweet as the syrup-packed ones. Draining canned apricots well matters too, because extra syrup makes the dough soggy.

How do I store leftover apricot-and-cream cheese squares?

Because of the cream cheese, keep them covered in the fridge for up to 3 days. Let them come back to room temperature or warm them in a 300 degree oven for a few minutes. The crust is best on day one, so reheating helps.

Can I make the dough ahead of time?

You can prepare the dough through the first rise and refrigerate it overnight, but let it come back to room temperature before topping. Cold dough bakes unevenly and will not puff in 30 minutes. Plan on the second rise taking a little longer.

Can I make these without a stand mixer?

Yes, stir the dough together in a large bowl with a wooden spoon, then knead it by hand on a floured surface for about 5 to 6 minutes. You want it soft and elastic, just like the mixer version. The dough will be slightly sticky, so use only a light dusting of flour.

What is the most common mistake with this recipe?

Skipping the full rise is the biggest one, since under-risen dough bakes into a dense, bready base. Check that the dough has doubled before you add the toppings. Pressing it too hard when you dimple can also deflate it, so use gentle fingertips.