Currant Bars Recipe
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 |
Nutrition Facts
Serving size: Complete recipe
Calories 3008 Calories from Fat 986
% Daily Value*
Total Fat 112 g172.2%
Saturated Fat 61.7 g308.4%
Trans Fat 0 g
Cholesterol 427 mg142.3%
Sodium 1000 mg41.7%
Total Carbohydrates 429 g143%
Dietary Fiber 14.4 g57.7%
Sugars 185.6 g
Protein 61 g122.7%
Vitamin A 61.5% Vitamin C 97.8%
Calcium 51.3% Iron 84.4%
*Based on a 2000 Calorie diet
Directions
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.
Chef
