Soft Honey Bars with Homemade Plum Filling (old Soviet recipe)
Make your holiday table memorable with this tasty treat.
Yields about 16-18 medium size pieces
Filling: (about 1 cup)
5 large overripe plums, peeled, stone removed, cut into small pieces
1/2 cup brown sugar
1 tablespoon cornstarch
2 tablespoons water, room temperature
Dough:
2 & 1/2 cups all-purpose flour
1/2 cup white whole wheat flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon salt
2 large eggs, separated
1/3 cup sugar
1/2 cup butter, melted and cooled
1/2 cup warm milk
2 tablespoons honey
1 teaspoon baking soda
Wash and dry plums. Remove stones and peel. Place plums and brown sugar into a medium saucepan, mix, and bring to a boil on medium-high heat. Lower the heat and simmer for about 30 minutes stirring every 2 minutes. In a small bowl, mix cornstarch and water until well combined. Pour into the plum mixture and simmer for 3-4 minutes. Remove from the heat, and cool completely. The filling could be done in advance and stored in a covered plastic container on a kitchen counter for 1-2 days.
For dough, in a large bowl, mix all-purpose and whole wheat flour. Add spices and set aside. In another large plastic bowl, beat egg whites with electric mixer until stiff peaks. Slowly add sugar. Add melted butter and milk. Mix well.
In a small bowl, mix baking soda and honey. Add to liquid mixture. Part by part, add the flour mixture to the liquid ingredients and make a soft dough. Divide into 2 equal balls.
Spray baking sheet 9 x 15 inches with non-stick baking spray. Preheat the oven to 350F.
Cut 2 sheets of parchment paper size by 10 x 16 inches each. Place the sheet of parchment paper on a kitchen counter, spray lightly with non-stick baking spray, and place half of the dough. Roll out into 9 x 15 rectangle. Place on a prepared baking sheet.
Add 1 teaspoon of dry breadcrumbs into the plum filling and mix well. Spread with a spatula plum filling on top of the dough, leaving a little space around borders. Take another sheet of parchment paper and place the second half of the dough. Roll out into a 9 x 15 inches rectangle and invert over the filling. Pinch the end of the dough with floured fingers.
Lightly beat egg yolks with a fork and brush the top of the dough. Make any decorations with a fork. Bake for about 35-40 minutes. Remove from the oven and cut into squares or rombes.
Keep leftovers in an airtight container for about 2-3 days.
From Chef Judi Leib
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