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Currant Bars Recipe
|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|
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
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.