What's on the cooling rack? Well today it's Hungarian Raspberry Pastry Bars.
The original recipe is for Strawberry bars made with strawberry preserves.... but I did a little altering and used some raspberry pie filling instead. The original recipe also called for a walnut layer; but I didn't have walnuts so I substituted with some granola. The original recipe also called for a lattice top... which I hate making... so I used my good ol' doughnut cutter and cut out some rings and holes and tossed them on top. I know I could have been more creative on placing the rings; but .... all in all ... after all my alterations... there's still only one word for it. YUM
Hungarian Strawberry Pastry Bars
Prep: 45 min + chilling Bake: 25 min. + cooling
Golden pastry crisscrosses a fruity, nutty filling in this family favorite. The recipe makes a big batch - ideal for a party or special occasion. -Ron Roth, Wyoming, Michigan
5 cups 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
In a large bowl, combine the flour, 2 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.
Between two large sheets of waxed paper, roll out one portion of dough into a 15-in.x10-in.x1-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.
Roll out remaining pastry; cut into strips. Arrange in a crisscross pattern over filling. Trim and seal edges. Bake at 350 degrees for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Yield: 2 dozen.
When I made it I didn't bother with the step of chilling the dough either... and it worked up great without being chilled. This is really a good pastry crust ~ with the baking powder, soda, sour cream and egg yolks... a keeper recipe for sure! Even with all my alterations... I didn't botch it up... lol.
Until next time....
So it goes in my neck of the woods.