Currant Bars Recipe

Summary

CuisineCourse
Main Ingredient

Ingredients

 Pastry1
 Butter1⁄2 Cup (8 tbs) (At Room Temperature)
 Sugar1⁄4 Cup (4 tbs)
 Egg yolk1
 All purpose flour2 Cup (32 tbs)
 Baking powder1 Teaspoon
 Cornstarch1 Teaspoon
 Vanilla1 Teaspoon
 Water3 Tablespoon
 Currants1 Cup (16 tbs), dried
 Currant jelly1⁄2 Cup (8 tbs)
 Cassis2 Tablespoon
 All purpose flour2 Tablespoon
 Egg white1
 Water1 Tablespoon
 Powdered sugar1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2911 Calories from Fat 987

% Daily Value*

Total Fat 112 g172.3%

Saturated Fat 61.7 g308.4%

Trans Fat 0 g

Cholesterol 427 mg

Sodium 676.9 mg28.2%

Total Carbohydrates 427 g142.3%

Dietary Fiber 14.4 g57.7%

Sugars 184.3 g

Protein 41 g82%

Vitamin A 61.5% Vitamin C 97.8%

Calcium 49.7% Iron 84.2%

*Based on a 2000 Calorie diet

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.
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