Trier Bars Trier Bars

Author: Canadian Living

From the town of Trier in southwestern Germany, these lattice-topped bars are like elegant little spiced raisin and almond pies.

  • Portion size 64 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010




In food processor, pulse together flour, sugar and salt; 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.

Nutritional facts Per bar: about

  • Sodium 23 mg
  • Protein 2 g
  • Calories 93.0
  • Total fat 5 g
  • Potassium 49 mg
  • Cholesterol 15 mg
  • Saturated fat 2 g
  • Total carbohydrate 11 g


  • Iron 3.0
  • Folate 5.0
  • Calcium 1.0
  • Vitamin A 4.0
  • Vitamin C 2.0
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Trier Bars