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Currant Bars

Jenny.Carolina's picture
Ingredients
  Pastry 1
  Butter 1⁄2 Cup (8 tbs) (At Room Temperature)
  Sugar 1⁄4 Cup (4 tbs)
  Egg yolk 1
  All purpose flour 2 Cup (32 tbs)
  Baking powder 1 Teaspoon
  Cornstarch 1 Teaspoon
  Vanilla 1 Teaspoon
  Water 3 Tablespoon
  Currants 1 Cup (16 tbs), dried
  Currant jelly 1⁄2 Cup (8 tbs)
  Cassis 2 Tablespoon
  All purpose flour 2 Tablespoon
  Egg white 1
  Water 1 Tablespoon
  Powdered sugar 1 Tablespoon
Directions

For pastry: Combine butter and sugar in large mixing bowl and beat until light and fluffy.
Add egg yolk and continue beating until well blended.
Slowly stir in 2 cups flour with baking powder and cornstarch, mixing well.
Add vanilla and enough water to make dough pliable.
Chill 30 minutes.
For filling: Combine currants, jelly and cassis in small saucepan and soften over low heat.
Remove from heat.
Position rack in center of oven and preheat to 375°F.
Lightly oil baking sheet and set aside.
Divide dough into 4 equal parts and roll into cylinders.
Flour 16-inch sheet of waxed paper.
Place 1 pastry cylinder on paper and roll into 10x4-inch rectangle 1/4 inch thick.
Trim edges.
Repeat with 3 more sheets of waxed paper and 3 cylinders.
Blend 2 tablespoons flour into filling.
Spoon 1/4 of filling down center of each rectangle.
Fold each long side of rectangle over to meet in center.
Combine egg white and 1 tablespoon water in small mixing bowl.
Brush each rectangle with egg wash.
Cut each into 6 to 7 pieces, depending on size desired.
Arrange bars on prepared baking sheet.
Bake 18 to 20 minutes.
Let cool completely.
Dust with powdered sugar.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian

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