Apricot Sour Cream Bars

Preheat oven to 350 degrees F.

Place chilled butter (which you’ve cut into small 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).

Add the wet ingredients (all of the remaining ‘bars’ ingredients except the preserves) into the bowl of a stand mixer, add the mixture from the food processor and mix the two together.

Place half of the dough on a counter covered lightly with flour. Roll out the dough. Trim off edges so dough is squared, then cut the square into 3-4 inch squares.

Place a couple of spoonfuls of apricot preserves into the middle of each square.

Using a fork, whisk one whole egg in a small dish. Use a brush to coat the exposed edges of dough squares with egg wash to help it seal when folded. Brush the dough square with beaten egg all around the preserves. Fold both sides of the square over the preserves, then turn it upside down and place it on the baking sheet lined with parchment paper. Push down both ends of each bar so they stay closed while baking. Coat the tops of the sour cream bars with egg wash and then lots of sugar. Glorious sugar.

Repeat with second half of dough.

Bake for about 30 minutes or until dough is golden and fully baked. (Try not to overbake to prevent dry sour cream bars).

*You can use any type of preserves you like 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.