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Hungarian Strawberry Pastry Bars

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.

24 ServingsPrep: 45 min. + chilling Bake: 25 min. + cooling

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

2 of 2

Hungarian Strawberry Pastry Bars (continued)

Directions (continued)

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.

Nutrition 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.