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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 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.

Printed from tasteofhome.com Nov 19, 2008

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Hungarian Strawberry Pastry Bars cont.

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.