Apricot Sour Cream Bars. 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.
Apricot Sour Cream Bars
Preheat oven to 350°F.
Place the following ingredients in a food processor and pulse until well mixed and crumbly (or you can use a pastry cutter).
- 2 sticks unsalted butter, cold & cut into small pieces
- 4 cups flour
- 1 teaspoon baking powder
- 4 tablespoons sugar
- 2 teaspoons sea salt
- 1/2 cup sour cream
- 2 eggs, divided (one for dough and one for brushing bars)
- 1/2 cup cold water
- 1 teaspoon vanilla
- One 12.75 jar Smucker’s sugar-free preserves (or comparable)
Place butter pieces, flour, baking powder, sugar, and salt in a food processor and pulse until well mixed and crumbly (or you can use a pastry cutter). Set aside.
In a separate bowl, whisk together sour cream, one egg, cold water, and vanilla until well-combined.
Pour the sour cream mixture into the dry ingredients and mix until a nice dough forms.
Place half of the dough on the counter covered lightly with flour and roll out.
Trim off edges so the dough is squared, then cut into 3-4 inch squares.
Place a couple of spoonfuls of apricot preserves down the middle of each square.
Using a fork, whisk the second egg into a small dish. Use a brush to coat the remaining edges of the dough square with egg wash to help it seal when folded.
Fold both sides of the square over preserves, then turn upside down and place on a 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 remaining egg wash and then lots of sugar. Glorious sugar.
Repeat with the second half of the dough.
Bake for about 30 minutes 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.