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
MethodIn 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