Apricot Sour Cream Bars Recipe
Have I ever mentioned Scandia Bakery? Maybe I have. Maybe even often. Maybe because I’ve made it one of my mini goals to try to recreate the amazing goodies that the bakers made and I still cannot find anywhere else to this day. Like apricot sour cream bars. They’re like mini hand pies only better. You know, cuz they’re all sour creamy and sugary. Give them a try. If you weren’t my friend before this post, I’m pretty sure you will be after you try these.
Preheat oven to 350°F.
Place the following ingredients in a food processor and pulse until well mixed and crumbly (or you can use pastry cutter like the first picture above).
- 2 sticks of chilled butter cut into small pieces
- 4 cups of flour
- 1 teaspoon of baking powder
- 4 tablespoons sugar
- 2 teaspoons salt
After combining butter with dry ingredients, add the following in a mixer and blend together:
- 1/2 cup sour cream
- 1 egg
- 1/2 cup cold water
- 1 teaspoon vanilla
Place half of dough on the counter covered lightly with flour.
Trim off edges so the dough is squared, then cut into 3-4 inch squares.
Place a couple of spoonfuls of apricot preserves onto each square as shown. One 12.75 oz. jar of Smucker’s sugar-free preserves should be about the right amount for the whole batch.
Using a fork, whisk one whole egg in a small dish. Use a brush to coat remaining edges of dough square with egg wash to help it seal when folded.
Fold both sides of square over preserves, then turn upside down and place on baking sheet lined with parchment paper. Push down both ends of each bar so they stay closed while baking. Coat tops of sour cream bars with egg wash and then lots of sugar. Glorious sugar.
Repeat with second half of dough.
Bake for about 1/2 hour or until dough is golden & fully baked.
You can use any preserves you like best in these bars. At the bakery, the bakers made apricot and strawberry. This was the first time I decided I might like apricot. It must have been because of the sugar. Glorious sugar.