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Hungarian Strawberry Pastry Bars Recipe

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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. —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.

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Hungarian Strawberry Pastry Bars Recipe

Prep: 45 min. + chilling Bake: 25 min. + cooling

Yield: 24 Servings

45 25 70

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 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 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.
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.

Nutritional Facts 1 serving (1 each) equals 377 calories, 19 g fat (4 g saturated fat), 39 mg cholesterol, 188 mg sodium, 45 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Hungarian Strawberry Pastry Bars in Taste of Home February/March 2007, p39

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Reviews for Hungarian Strawberry Pastry Bars (3)

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Hungarian Strawberry Pastry Bars

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Reviewed on Jan. 29, 2011 by Jayshree

i loved this recipe! I've also made it with almond extract in place of vanilla, and substituted raspberry and almonds instead of strawberry and walnuts. DELISH! i made it with the Hungarian Paprikash, Spaetzle, and Lightly Dressed Cucumber Salad. They were all featured together in one issue, and it was fantastic! I love these!

Reviewed on Jun. 13, 2010 by CarolKinelski

These were absolutely delicious and my husband said I had a winner. However, as an experienced baker, I do think they take longer than 45 min. for the Prep but were worth every minute of preparation time.

Reviewed on May. 25, 2010 by Vicky Yount

I have been looking for this receipe for over 20 years. My mother used to make this every time we had a cookout with family.I have wanted to make this and could not find the receipe and their is no one left in the family that has the receipe. I will be making this for the up coming holiday.