Blackberry Jam Star
Makes 1 (9-inch) round star
  1. On a lightly floured surface, turn out dough. Punch dough down, and gently shape into a ball. Cover and let rest for 10 minutes.
  2. Divide dough into 4 equal pieces, and shape each into a ball. Roll first ball into a 9½-inch circle, and place on a sheet of parchment paper on a baking sheet. Press a 9-inch round cake pan over dough to make an indention that will serve as your guide. Spread 1½ tablespoons jam onto dough, being careful to stay inside the impression you created with the pan. Roll second ball of dough into a 9½-inch circle (it doesn’t have to be perfect—the edges will be trimmed), and place on top of the first jam layer. Make another indention with cake pan, and spread with 1½ tablespoons jam. Roll third ball into a 9½-inch circle, and repeat procedure. Roll fourth ball into a 9½-inch circle, and place on top. Mark the edge with the cake pan, and trim around edges of all four layers with a sharp paring knife, discarding excess dough. Cover loosely with plastic wrap, and refrigerate until slightly firm, 20 to 30 minutes.
  3. Mark the center of the circle, and make a 2½-inch diameter indention around it with a round cutter or measuring cup. Using a paring knife, make 16 cuts equidistant from the outer edge of the inner circle to the edge of the large circle, cutting through all four layers. Take two adjacent strips, and twist them away from each other twice. Use your finger to seal the inner seam. Turn the outer corners under, and press to seal. Repeat with all remaining strips. Cover loosely with plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours.
  4. Preheat oven to 350°F. Uncover, and brush star with beaten egg, and bake until golden and puffed, 23 to 30 minutes.
Recipe by Bake from Scratch at