|Butter||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Currants||1 Cup (16 tbs), dried|
|Currant jelly||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
|Powdered sugar||1 Tablespoon|
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 375Â°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.
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.