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Cherry Cheese Squares
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4 to 4½ cups all-purpose flour
¼ cup sugar
1 envelope quick-rise yeast
1 tsp. salt
½ cup water
½ cup milk
1 cup butter
4 egg yolks
1 19-oz. can cherry pie filling
"Cream Cheese Filling"
"Powdered Sugar Glaze"
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In a large bowl, combine 1½ cups flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm. Gradually add to flour mixture. Beat 2 mins at medium speed of electric mixer, scraping bowl occasionally. Add egg yolks and 1 cup flour; beat 2 mins at high speed. Stir in enough remaining flour to make a soft dough.
Divide dough in half; roll half of the dough on lightly floured surface to fit the bottom of lightly greased 15½x10½x1-in. jellyroll pan. Spread evenly with cherry pie filling. Spread Cream Cheese Filling over cherries. Roll remaining dough large enough to cover filling. Seal edges together. Snip surface of dough with scissors to let steam escape.
Cover tightly with plastic wrap; refrigerate 8 to 24 hours.
Remove from refrigerator; uncover dough and let stand 10 mins. Bake at 375*F for 25 mins or until evenly browned. Drizzle with Powdered Sygar Glaze. Let cool in pan on wire rack. Cut into squares.
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