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Londýnske rezy: Slovak plum and nut meringue bars
Buttery pastry topped with thick plum jam and nut meringue, baked in a sheet pan until golden, then cut into bars. Makes 24 servings.
Save on PinterestRecipe at a glance
- Prep time
- 30 min
- Cook time
- 30–35 min
- Total time
- 1 hr
- Temperature
- 170 °C (340 °F)
- Servings
- 24 servings
- Difficulty
- Easy
Londýnske rezy are simple Slovak sheet-pan bars: a tender butter pastry made with egg yolks is spread with plum butter (thick plum jam) and topped with egg whites beaten with powdered sugar and ground nuts. The nut topping turns crisp as it bakes.
You can use a tart jam instead of plum butter. Both the whites and yolks are used, just as in egg-yolk bars with a nut base.
Ingredients
Pastry
Filling
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Instructions
Tip: tap a step to mark it as done.
Make the pastry
Combine the pastry ingredients into a smooth dough, roll it out, and use a rolling pin to transfer it to a greased sheet pan.
Spread with plum butter
Spread the plum butter evenly over the dough.
Make the nut meringue
Beat the egg whites with the powdered sugar until stiff peaks form, then fold in the ground nuts.
Bake
Spread the nut meringue over the plum butter and bake in an oven preheated to 170 °C (340 °F) for about 30–35 minutes, until golden. Let cool, then cut into bars.
Recipe by: Martuška Mlynarciková
Tip: The tender pastry can tear easily when transferred to the pan—simply press the pieces together with your fingers. The seams will be hidden under the plum butter and nut meringue.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 262 kcal
- Protein
- 3.9 g
- Carbohydrates
- 32 g
- of which sugars
- 20 g
- Fat
- 14 g
- of which saturates
- 4.7 g
- Fiber
- 1.1 g
- Salt
- 0.1 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: Londýnske rezy s lekvárom a orechovým snehom
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