Engadine Walnut Bars
8 people added this to their Recipe Box
This recipe makes 48 bars servings
Nutritional Info |
|
|---|---|
| Per bar: about | - |
| cal | 203203 cal |
| pro | 3 g3g pro |
| total fat | 13 g13g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 21 g21g carb |
| fibre | 1 g1g fibre |
| chol | 31 mg31mg chol |
| sodium | 12 mg12mg sodium |
| potassium | 62 mg62mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 55 iron |
| vit A | 66 vit A |
| folate | 1212 folate |
- Preparation time: 20 minutes Chill: 30 minutes
- Total time : 38 minutes
Based on the Swiss nut cake Engadiner nusstorte, these caramel-filled bars are rich and chewy.
Ingredients
- 3 cups all-purpose flour 3 cups all-purpose flour
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 1 tsp baking powder 1 tsp baking powder
- 1 cup unsalted butter 1 cup unsalted butter
- 2 eggs 2 eggs
- 1 egg yolk 1 egg yolk
- Filling:
- 2-1/2 cups granulated sugar 2-1/2 cups granulated sugar
- 1 tbsp water 1 tbsp water
- 1-1/3 cups whipping cream 1-1/3 cups whipping cream
- 2 tbsp liquid honey 2 tbsp liquid honey
- 4 cups walnut pieces 4 cups walnut pieces
Preparation
In food processor, combine flour, sugar and baking powder. Add butter; pulse 8 to 10 times or until in pea-size crumbs.
Whisk eggs with egg yolk; add to dough and pulse just until dough comes together. Turn out dough and press into disc; wrap and refrigerate for 30 minutes.
Filling: In saucepan, bring sugar and water to boil over medium-high heat, swirling pan often. Boil, without stirring, until deep amber, about 8 minutes. Remove from heat. Stir in cream and honey. Stir in nuts.
On floured parchment paper, roll out two-thirds of dough into 15- x 11-inch (38 x 28 cm) rectangle. Transfer dough and paper to 13- x 9-inch (3.5 L) metal cake pan, lining bottom and sides. Scrape filling into shell, spreading evenly.
Roll out remaining dough into 13- x 9-inch (33 x 23 cm) rectangle; place over filling. With fork, crimp edges and prick pattern in top.
Bake in 350°F (180°C) oven until golden brown, about 30 minutes. Let cool completely. Invert onto baking sheet; peel off paper and invert again. Wrap and refrigerate for 24 hours before cutting into bars.
Whisk eggs with egg yolk; add to dough and pulse just until dough comes together. Turn out dough and press into disc; wrap and refrigerate for 30 minutes.
Filling: In saucepan, bring sugar and water to boil over medium-high heat, swirling pan often. Boil, without stirring, until deep amber, about 8 minutes. Remove from heat. Stir in cream and honey. Stir in nuts.
On floured parchment paper, roll out two-thirds of dough into 15- x 11-inch (38 x 28 cm) rectangle. Transfer dough and paper to 13- x 9-inch (3.5 L) metal cake pan, lining bottom and sides. Scrape filling into shell, spreading evenly.
Roll out remaining dough into 13- x 9-inch (33 x 23 cm) rectangle; place over filling. With fork, crimp edges and prick pattern in top.
Bake in 350°F (180°C) oven until golden brown, about 30 minutes. Let cool completely. Invert onto baking sheet; peel off paper and invert again. Wrap and refrigerate for 24 hours before cutting into bars.
Source : Canadian Living Holiday Cookbook: Fall 2010
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