👩🍳 Instructions:
1. Make the Dough:
- In a large bowl, mix flour, baking powder, and salt.
- Cut in the butter until mixture is crumbly.
- In a separate bowl, whisk together sugar, egg, sour cream, vanilla, and lemon zest.
- Combine wet and dry ingredients to form a soft dough.
- Divide dough in two. Wrap and chill for 30–60 minutes.
2. Prepare Raspberry Filling:
- In a saucepan, combine raspberries, sugar, cornstarch, and lemon juice.
- Cook over medium heat until thickened and bubbly (about 5–7 minutes). Cool slightly.
3. Assemble the Pastry:
- Preheat oven to 350°F (175°C).
- Roll out one portion of dough and place in a greased or parchment-lined 9×13-inch baking dish.
- Spread cooled raspberry filling evenly over dough.
- Roll out second portion and place on top (either full sheet or lattice style).
- Seal edges. Brush with egg wash if desired.
4. Bake:
- Bake for 30–35 minutes or until golden brown and set.
- Let cool completely, then dust with powdered sugar.
🍽️ To Serve:
Cut into squares or bars. Serve as a breakfast treat, dessert, or even with tea or coffee. This is a nostalgic bite of Hungarian summers and cozy kitchens.
💬 Ashley’s Touch:
You could swap raspberries for apricots, sour cherries, or even blueberries. And if you’re sharing this on your blog or Facebook, add a little memory about your grandma’s kitchen or how your family enjoys this today!
Would you like a short video script or a printable card for this? I can even help you name it something charming like “Málnás Csoda” (Raspberry Wonder) 😄