Trier Bars
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This recipe makes 64 bars servings
Nutritional Info |
|
|---|---|
| Per bar: about | - |
| cal | 9393 cal |
| pro | 2 g2g pro |
| total fat | 5 g5g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 11 g11g carb |
| fibre | 1 g1g fibre |
| chol | 15 mg15mg chol |
| sodium | 23 mg23mg sodium |
| potassium | 49 mg49mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 33 iron |
| vit A | 44 vit A |
| vit C | 22 vit C |
| folate | 55 folate |
- Preparation time: 25 minutes Chill: 1-1/2 hours
- Total time : 38 minutes
From the town of Trier in southwestern Germany, these lattice-topped bars are like elegant little spiced raisin and almond pies.
Ingredients
- 2-1/4 cups all-purpose flour 2-1/4 cups all-purpose flour
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 1/2 tsp salt 1/2 tsp salt
- 3/4 cup unsalted butter , (at room temperature), cubed3/4 cup unsalted butter, (at room temperature), cubed
- 1 egg 1 egg
- 3 tbsp cold water 3 tbsp cold water
- 1/3 cup apricot jam 1/3 cup apricot jam
- 1 egg , lightly beaten1 egg, lightly beaten
- Filling:
- 2 cups sliced blanched almonds 2 cups sliced blanched almonds
- 2/3 cup granulated sugar 2/3 cup granulated sugar
- 1/3 cup milk 1/3 cup milk
- 1/2 cup unsalted butter 1/2 cup unsalted butter
- 1 cup golden raisins 1 cup golden raisins
- 3 tbsp lemon juice 3 tbsp lemon juice
- 1-1/2 tsp cinnamon 1-1/2 tsp cinnamon
- 1 tsp finely grated lemon rind 1 tsp finely grated lemon rind
Preparation
In food processor, pulse together flour, sugar and sa< pulse in butter until mixture resembles coarse meal.
Whisk egg with cold water; add to flour mixture and pulse just until pastry comes together. Turn out onto lightly floured surface; divide in half and press into rectangles. Wrap each and refrigerate for 1 hour.
Filling: Meanwhile, in bowl, combine almonds, sugar and milk; set aside.
In small saucepan, melt butter over medium heat; cook until light brown, 3 to 5 minutes. Skim off foam. Pour over almond mixture, leaving any browned sediment in saucepan. Stir in raisins, lemon juice, cinnamon and lemon rind.
On lightly floured surface, roll out 1 rectangle into 12-inch (30 cm) square. Slide onto paper-lined baking sheet; refrigerate for 30 minutes.
On lightly floured surface, roll out remaining dough into 15- x 11-inch (38 x 28 cm) rectangle. Transfer to parchment paper–lined 13- x 9-inch (3.5 L) metal cake pan. Prick all over with fork; spread with apricot jam. Top with filling, spreading evenly.
Cut refrigerated dough into twenty-four 1/2-inch (1 cm) wide strips. Lay half of the strips, about 1/2 inch (1 cm) apart, diagonally across filling. Repeat with remaining strips in opposite direction to form lattice. Fold edges of bottom dough over lattice; pinch to seal. Brush with egg.
Bake in bottom third of 375°F (190°C) oven until golden brown, about 35 minutes. Let cool. Cut into bars.
Whisk egg with cold water; add to flour mixture and pulse just until pastry comes together. Turn out onto lightly floured surface; divide in half and press into rectangles. Wrap each and refrigerate for 1 hour.
Filling: Meanwhile, in bowl, combine almonds, sugar and milk; set aside.
In small saucepan, melt butter over medium heat; cook until light brown, 3 to 5 minutes. Skim off foam. Pour over almond mixture, leaving any browned sediment in saucepan. Stir in raisins, lemon juice, cinnamon and lemon rind.
On lightly floured surface, roll out 1 rectangle into 12-inch (30 cm) square. Slide onto paper-lined baking sheet; refrigerate for 30 minutes.
On lightly floured surface, roll out remaining dough into 15- x 11-inch (38 x 28 cm) rectangle. Transfer to parchment paper–lined 13- x 9-inch (3.5 L) metal cake pan. Prick all over with fork; spread with apricot jam. Top with filling, spreading evenly.
Cut refrigerated dough into twenty-four 1/2-inch (1 cm) wide strips. Lay half of the strips, about 1/2 inch (1 cm) apart, diagonally across filling. Repeat with remaining strips in opposite direction to form lattice. Fold edges of bottom dough over lattice; pinch to seal. Brush with egg.
Bake in bottom third of 375°F (190°C) oven until golden brown, about 35 minutes. Let cool. Cut into bars.
Source : Canadian Living Holiday Cookbook: Fall 2010
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