Semita De Pia Salvadoran Jam Filled Pastry Recipe

Ingredients for Semita De Pia Salvadoran Jam Filled Pastry

• 1 cup milk
• 1/2 cup (1 stick) unsalted butter
• 1/4 cup granulated sugar, for sprinkling
• 1 teaspoon salt
• 1/4 cup warm water (105-115°F)
• Active Dry Yeast
• All Purpose Flour
• 2 large eggs, beaten
• 1 1/2 cups pineapple preserves
• Ground Cinnamon
• 1 large egg, beaten

How to Make Semita De Pia Salvadoran Jam Filled Pastry

1. In a saucepan, combine 1 cup milk, 1/2 cup (1 stick) unsalted butter, 1/4 cup granulated sugar, and 1 teaspoon salt. Heat over medium heat, stirring constantly until butter is melted and sugar is dissolved.
2. Remove from heat and let cool until lukewarm.
3. In a small bowl, combine 1/4 cup warm water (105-115°F) and 2 1/4 teaspoons active dry yeast. Let stand for 5-10 minutes until foamy.
4. In a large mixing bowl, add 4 cups all-purpose flour.
5. Make a well in the center of the flour. Add the yeast mixture, lukewarm milk mixture, and 2 beaten large eggs.
6. Stir with a wooden spoon until a shaggy dough forms.
7. Turn dough out onto a lightly floured surface and knead for 5-7 minutes, adding more flour as needed, until the dough is smooth and elastic.
8. Place the dough in a large, lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1 1/2 hours, or until doubled in size.
9. Punch down the dough to deflate it.
10. Divide the dough in half. Roll out one half to fit a greased 11x17 inch baking pan.
11. Place the dough in the pan, trim and save the scraps.
12. In a bowl, combine 1 1/2 cups pineapple preserves and 1 teaspoon ground cinnamon.
13. Spread the pineapple mixture over the dough, leaving a 1-inch border.
14. Reserve 1/4 of the second dough portion. Roll out the remaining portion to fit the pan as a top layer.
15. Place the top layer over the filling and trim to fit. Press edges with a fork to seal.
16. Roll out the reserved dough and scraps into a 1/4 inch thick, 10-inch long rope. Cut into 1/4-inch wide strips.
17. Preheat oven to 350°F (175°C). Beat 1 large egg with 1 tablespoon milk or water.
18. Brush the top of the semita with egg wash. Arrange dough strips in a criss-cross pattern. Brush with egg wash and sprinkle generously with 1/4 cup granulated sugar.
19. Let rest for 30 minutes.
20. Poke holes all over with a toothpick.
21. Bake for 30-40 minutes, or until golden brown.
22. Let cool completely before cutting into 12 portions.
23. Serve with coffee, tea, or hot chocolate. Enjoy!