Blackcurrant Bar

Prepare the dough: in a bowl, mix together the butter and flour, and beat until it forms a light and fluffy mixture

Add the egg and continue beating

Gradually add the all-purpose flour with the yeast and cornstarch, and mix well

Add the vanilla extract and enough water to obtain a pliable dough

Wrap and let chill in the refrigerator for 30 minutes (can be prepared ahead of time and frozen)

Make the filling: in a small saucepan, mix together the blackcurrant jam, gelatin, and crème de cassis

Heat over low heat until smooth

Remove from heat and reserve

Preheat the oven to 180°C (moderate)

Grease a baking dish with butter and reserve

Divide the dough into four equal parts

Dust a sheet of parchment paper with flour, place one piece of dough on it, and roll out into a rectangle 10 x 25 cm

Trim the edges with a knife

Repeat the process with the remaining three pieces of dough. Reserve

Mix the filling with the flour

Divide it into four parts and place each one in the center of each rectangle

Fold each piece of dough in half along its longest side, overlapping them

Brush each rectangle with the egg white mixture and cut each one into six or seven pieces

Place in a baking dish and bake for 18 to 20 minutes or until lightly golden at the bottom

Let cool completely and dust with confectioner's sugar

Make 24 units.