Divide pastry dough in half. Roll out into two 25 cm X 38 cm rectangles to fit cookie pan. Line bottom of pan with rolled dough, spread with prepared filling and top with remaining crust. Score with fork or knife to make steam vents. To give color to crust glaze with milk. Bake at 425� for 30 minutes or until golden brown. Makes 24 squares. From "Make It Better with CRANBERRIES" Cape Cod Cranberry Growers' Association, Founded 1888 P.O. Box 270 Carver, MA 02330