Hungarian Strawberry Pastry Bars |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 24 |
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This Hungarian pastry has always been a family favorite. The dough is rich and soft , and the layers of nuts and jam make a delicious filling. âRon Roth Wyoming, Michigan Tip: Try using a floured pastry cloth when rolling out the dough. It makes placing the dough into the pan easier. Ingredients:
5 cups king arthur unbleached all-purpose flour |
1 cup plus 3 tablespoons sugar, divided |
4 teaspoons baking powder |
2 teaspoons baking soda |
1/8 teaspoon salt |
1-1/4 cups shortening |
4 egg yolks |
1/2 cup sour cream |
1/4 cup water |
1 teaspoon vanilla extract |
2-1/2 cups chopped walnuts, divided |
1 jar (18 ounces) seedless strawberry jam |
Directions:
1. In a large bowl, combine the flour, 1 cup sugar, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. In a bowl, whisk the egg yolks, sour cream, water and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide into thirds. Chill for 30 minutes.
2. Between two large sheets of waxed paper, roll out one portion of dough into a 15-in. x 10-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with 1-1/4 cups walnuts and 2 tablespoons sugar. Roll out another portion of dough into a 15-in. x 10-in. rectangle; place over walnuts. Spread with jam; sprinkle with remaining walnuts and sugar.
3. Roll out remaining pastry; cut into strips. Arrange in a crisscross pattern over filling. Trim and seal edges. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Yield: 2 dozen.
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