Ingredients: |
Ingredients: 1 lbs margarine/butter @ room temp (I found margarine based dough easier to handle)
1 ¾ C. Sugar
1 whole egg & 3 egg yolks (large)
1 tsp. Vanilla extract
½ tsp. Rum extract
½ tsp. Lemon extract
5 C. Flour (up to ½ C more if needed)
3 cans of Solo Cake & Pastry Filling, (almond, cherry, & apricot; or your choice of flavors)
1 jelly roll pan (10 x 15 x 1) ungreased
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Directions: |
Directions:* mix marg/butter with sugar until fluffy
* add flavorings, mixing to incorporate
* add whole egg and egg yolks; 1 @ a time
* add flour by 1 C. Increments to wet mixture (the last C.+ of flour to be finished by hand)
***The dough should be the consistency of cookie dough.
* let dough rest and chill (best if left to chill thoroughly over-night)
* divide dough into 4 equal parts; then tear off two sheets of waxed paper approximately 2 ft long
* take 1st ¼ and refrigerate remaining until ready to roll out
* with 1st ¼ of dough, place between sheets of waxed paper
* roll 1st layer of dough evenly to fit size of pan (10 x 15 x 1) & up sides (about 12 x 17)
*** This should be almost to the long edges of waxed paper so as to cover bottom and sides of pan
*** I shape dough to fit pan by removing top paper, then trimming & moving dough to create the
12 x 17 rectangle
*** Replace top waxed paper and roll to smooth out the “seamed” dough
*** Remove top waxed paper (dough on waxed paper @ 6:00, position jelly roll pan @ 12:00)
*** Lift dough by the waxed paper margins and place dough side down on pan
*** Now remove waxed paper, this should be done by gently pealing the waxed paper from dough
*** At this time you can correct any breaks/tears in the primary layer. (next layers are easier J)
* spread 1st layer of filling
*** For me this is almond, I find it to be stiffer than the fruit fillings and therefore more difficult to spread as the layers are built up.
* repeat process with the 2nd ¼ of dough; roll dough about 1 inch from long edges of the waxed paper
*** This layer should fit inside the pan and not up the sides.
*** Proceed with next layer of filling (for me this is cherry)
* repeat process with the 3rd ¼ of dough just as in the previous step
*** Proceed with next layer of filling (for me this is apricot)
* repeat process with final ¼ of dough, rolling dough large enough to meet & seal to dough on sides of pan
* garnish with 3 T. finely chopped nuts (your choice) press into raw dough (prevents sticking when frozen)
* sprinkle with sugar/cinnamon mixture.....bars are now ready to bake in 350 F oven for 55 min.
*** I look at bars half-way through cooking time to check for bubbles that are baking into the dough
*** At this time I take a hot-pan-holder to press down on bubbles to create a more uniform finished
product.......after all, it takes a bit of pressure to make diamonds |
This recipe for Diamond Bars (Ukrainian Pastry) is from