hungarian raspberry pastry bars~

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

Here's the original recipe from the Taste of Homes 2008 Annual Recipes cookbook:

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.
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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.

Happy baking!

Until next time....
So it goes in my neck of the woods.
~mel