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Hungarian Strawberry Pastry Bars

 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.
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.