Baked goods

Apple and walnut-filled pastry bars

A pan of apple pastry bars with buttery yeast dough, ground walnuts, and cinnamon, baked at 180°C (350°F) until golden and dusted with sugar.

Slovak cuisine · Translated from Slovak ·

Apple and walnut-filled pastry barsSave on Pinterest

Recipe at a glance

Prep time
25 min
Cook time
40 min
Total time
1 hr 5 min
Temperature
180 °C (350 °F)
Servings
1 pan
Difficulty
Medium
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These apple pastry bars come from a grandmother's recipe collection and date back to the First Czechoslovak Republic (1918–1938). The tender dough, made with butter, a little yeast, and lemon zest, is quickly mixed by hand and chilled for half an hour. Grated apples, ground walnuts, cinnamon, raisins, and sugar go between two sheets of dough. The top is pricked with a fork, then the pastry is baked at 180°C (350°F) until golden. Instead of apples, you can use quark, a fresh curd cheese, pudding, or another filling.

Ingredients

Filling

For brushing

For dusting

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Instructions

Tip: tap a step to mark it as done.

  1. Quickly work the dough ingredients together by hand to form a dough. Wrap in plastic wrap and let rest in the refrigerator for 30 minutes.
  2. Divide the dough into two equal portions and roll each into a sheet the size of your baking pan. Place the first sheet in the greased pan and spread with the filling made by mixing the apples with the walnuts, cinnamon, raisins, and sugar.
  3. Cover with the second sheet of dough and press the edges firmly together to keep the filling from leaking out. Prick the top with a fork and bake in an oven preheated to 180°C (350°F) until golden on top.
  4. While the pastry is still hot, brush it with butter and dust with powdered sugar.

Tip: If the apples are juicy, gently squeeze them after grating, and sprinkle some of the ground walnuts over the bottom sheet of dough before adding the filling. They will absorb the juice and keep the dough underneath from getting soggy.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy
230 kcal
Protein
3.7 g
Carbohydrates
27 g
of which sugars
6.1 g
Fat
12 g
of which saturates
6.7 g
Fiber
2.1 g
Salt
0.2 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Cukrárske jablkové rezy – recept z prvej republiky

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