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Hungarian Strawberry Pastry Bars

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, 1 cup sugar, baking powder, baking

Printed from tasteofhome.com Nov 19, 2008

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Hungarian Strawberry Pastry Bars cont.

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.

Printed from tasteofhome.com Nov 19, 2008

Hungarian Strawberry Pastry Bars

Yield: 2 dozen.