This is a filled shortbread recipe that's unbelievably crunchy and simple to make. I used quince paste, but it goes well with your favorite jam or fruit preserve. It can be made in advance and is a good bake to send by mail.
This is no ordinary shortbread recipe.
I don't know if the name Hungarian shortbread refers to the added egg yolk to the recipe or the method, in which the almost frozen dough is grated to create a different texture from what we're used to.
As much as we love our super popular lemon shortbread, this recipe will skyrocket to the top of your sweet shortbread list.
In some ways, it can be deemed a relative to the Scandinavian raspberry tarts or maybe the Linzer tart squares even though they are made with a spiced dough with less fat content.
It is unbelievably crunchy due to the genius idea of adding an egg yolk to the dough. You can customize it with your favorite fruit preserve or jam.
The raves these bars will bring when people bite into them will be close to an ovation. And nope, I'm not kidding. My colleagues at the office went bonkers!
The shortbread dough
- The dough has an egg yolk, which is fabulous for adding another layer of crunchiness to the baked square. You will see when you bite into it. It's awesome.
- It's first frozen and then grated to create both the bottom and topping of this shortbread. The result is a lighter version of shortbread, if that can ever be said after reading the ingredients, but it's true. In spite of the sugar and butter.
- A large-holed grater is a must to not make a mess in the process.
Filling flavors
Any fruit jam you like works. As does preserves, but since they're chunkier, you might add too much filling, and the shortbread will be overly sweet. Choose according to your sweet tooth level.
I suggest using flavors that have some acidity, like berries, apricots, plums, and even orange are best suited for this recipe.
One of my favorites is quince paste, that's not very popular around the world, but we use it a lot here.
Top layer
Again, it's a cold shortbread dough that's grated.
But the difference with the bottom layer is that it's not pressed. You leave it as it is, so make sure you grate slowly, covering the surface.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- Type of grater: use a large (or coarse) holed grater. Otherwise, it won't work and will probably be messy.
- Filling: if you use store-bought, good-quality jam this is as easy as a crumble. After all, it is almost a double-crusted fruit crumble.
- Freezing: you can't skip this step if you want to achieve the right consistency.
Related recipes you might like:
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I barely adapted a phenomenal recipe by Gale Gand (via Dorie Greenspan's book Baking with Julia).
PrintHungarian Shortbread (easy and buttery)
This is the best recipe for Hungarian Shortbread ever! Filled with quince paste, it is unbelievable crunchy due to the genius idea of adding an egg yolk to the dough. It can be made in advance and filled with other jams or pastes.
- Total Time: 2 hours 5 minutes
- Yield: 9 squares
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (225g) butter, room temperature
- 2 egg yolks, at room temperature
- 1 cup sugar
- 11 oz quince paste or raspberry jam
Instructions
- In a bowl beat butter until light and creamy.
- Add egg yolks and mix well.
- Add sugar, beating a few minutes until almost incorporated.
- Add flour, baking powder and salt. Incorporate with a wooden spoon or spatula; it will be a tad sticky.
- Divide in two and wrap in plastic. Freeze until hard but not rock solid, about 45-50 minutes.
- Preheat oven to 375ºF / 190ºC.
- Line a 8-inch square pan with parchment paper, leaving 2 sides unlined.
- Using a wide holed grater, grate one of the dough pieces, letting it cover the bottom of the pan. Press lightly to avoid holes or parts with no dough.
- Cover the bottom dough with quince paste or jam. If it’s too stiff, soften it with a few tablespoons orange juice or water. Be careful to not tear the dough.
- I put paste by tablespoons and then spread it with the back of a spoon.
- Grate the rest of the cold dough, letting it fall as evenly as possible. Press very lightly if you want, but not much.
- Bake for 15 minutes, turn the oven down to 350ºF / 180ºC and bake another 30 minutes, or until it’s golden, dry and it looks crunchy.
- Let cool on wire rack, but if some parts of paste or jam are stuck to the sides, unstuck them while still hot with a non-serrated knife.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
Grater: use a large (or coarse) holed grater. Otherwise, you'll probably make a mess in the process.
Filling: use a store-bought, good-quality jam.
Freezing: you can't skip this step if you want to achieve the right consistency.
- Prep Time: 20 minutes
- Freezing time: 1 hour
- Cook Time: 45 minutes
- Category: Bars
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1/9
- Calories: 462
- Sugar: 36.8 g
- Sodium: 84.3 mg
- Fat: 21.8 g
- Carbohydrates: 65.6 g
- Fiber: 0.9 g
- Protein: 3.9 g
- Cholesterol: 95.2 mg
Janis says
How long can these be stored at room temperature?
Paula Montenegro says
Hi Janis, keep them for 2-3 days. Sometimes more, depending on the temperature of the room.
Beth says
Delicious and easy. I've made it with persimmon, strawberry and quince. All of them work well. I make it gluten free with flour and it's very good that way as well.
Paula Montenegro says
Hi Beth! So happy it turned out well and that it worked with gluten-free flour, that's a great tip! Happy holidays.
Macarena says
I think this is one of the best shortbread recipes i ever tried! So crunchy. The quince paste is simply perfect as a filling.
Gayle Blanch says
Quinces are easy to stew up and freeze and would be easier than grating. I make quince fruit leather and its sensational. I made quince shortcrust slice but using store bought short crust pastry, defrosting my stewed quinces and drained some of the juice off and then spread it in the middle. It was perfect. Next I'll try a rhubarb pie recipe, but substituting with quinces. I'm sure it will be as good.
Paula Montenegro says
The quince pie sounds amazing! I should start freezing stewed quinces. Good weekend!
Missy says
Where does it say grate the quince? I missed that one
Paula Montenegro says
Hi Missy, you grate the dough not the quince. The filling is quince paste.
Agness of Run Agness Run says
I love crunchy treats, Paula! What kind of sugar do you use?
Paula Montenegro says
Hi Agness, I use regular usually, but brown sugar works well too.
The Ninja Baker says
Thank you for the keeper recipe, Paula. Gale Gand is a dessert diva! Your substitution of rhubarb is so elegant....Mind if I use Japanese strawberry jam? ; )
Paula Montenegro says
Hi Kim! You can use any type of red jam or paste, they all work. What's in japanese stawberry jam?