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. —Ron Roth, Wyoming, Michigan Tip: Try using a floured pastry cloth when rolling out the dough. It makes placing the dough into the pan easier.
Hungarian Strawberry Pastry Bars
Hungarian Strawberry Pastry Bars
Prep Time
45 min
Cook Time
25 min
Yield
2 dozen
Ingredients
- 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 large 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
- 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.
- Between two large sheets of waxed paper, roll out one portion of dough into a 15x10-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Sprinkle with 1-1/4 cups walnuts and 2 tablespoons sugar. Roll out another portion of dough into a 15x10-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° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.
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