Vyshyvanka bars

Despite being possibly the simplest of all Slavic pastries, these bars are unbelievably satisfying. In Ukraine, we call this sweet vyshyvanka, after our traditional embroidered shirt because the top resembles the pattern on the shirt.

Credit: Rizzoli

• serves

  8

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Easy

It was the first baked dessert I ever made as a kid, and I have loved it dearly ever since. To make this dessert shine, you need to use a tart jam. My personal favorite is plum, but black currant and cranberry work great as well.

Ingredients

• 4 cups plain (all-purpose) flour, plus more for dusting
• ½ tsp baking powder
• ½ tsp salt
• 1 cup cold unsalted butter, cubed
• 2 eggs
• ¼ cup sugar
• 1 cup + 1½ tbsp (350 g / 12 oz) tart jam (such as plum, blackcurrant, or cranberry)

Freezing / chilling time: 1 hour.

Instructions

1. In a food processor, combine the flour, baking powder, and salt and pulse briefly two or three times to mix. Scatter the butter over the flour mixture and pulse a few times until the butter and flour are well incorporated and the butter pieces are about the size of peas.
2. Transfer the mixture to a large bowl and add the eggs and sugar. Mix all the ingredients together with a rubber spatula until the dough comes together in a shaggy mass. Then begin kneading the dough with your hands in the bowl until you have a smooth ball. The dough will be soft and slightly sticky. Work very quickly or the butter will start melting from the warmth of your hands.
3. Transfer the dough to a cutting board and cut off a good chunk, about one-third of the total weight. Wrap it tightly in plastic wrap and put it into the freezer for 1 hour. Wrap the remaining two-thirds of the dough in plastic wrap and refrigerate it for 1 hour.
4. Preheat the oven to 180°C (350°F).
5. Cut a 30 cm x 38 cm (12 in x 15 inch) sheet of baking (parchment) paper. Remove the larger piece of dough from the refrigerator, place it on the parchment, and roll it out into a rectangle 1 cm (½ in) thick. Transfer the parchment paper together with the dough to a large baking tray (sheet pan). Evenly spread the jam over the dough.
6. Remove the smaller piece of dough from the freezer and, using the large holes on a box grater, grate the dough evenly over the jam.
7. Bake the pastry until the top is lightly golden, 30 to 35 minutes. Let completely cool on the pan on a wire rack, then slice and serve.

 

Recipe and image from by Budmo! Recipes from a Ukrainian Kitchen by Anna Voloshyna (Rizzoli, HB$85) 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

It was the first baked dessert I ever made as a kid, and I have loved it dearly ever since. To make this dessert shine, you need to use a tart jam. My personal favorite is plum, but black currant and cranberry work great as well.