Linz Stripes
Linz Stripes are a delightful dessert originating from Austria, known for their rich, buttery flavor and a sweet, tangy raspberry jam filling. This treat is perfect for any occasion, whether you’re enjoying a cozy evening at home or celebrating with friends. The beautiful striped pattern makes them visually appealing and adds a touch of elegance to your dessert table. Let’s dive into this easy and delicious recipe that will surely impress your family and friends!
What You’ll Need for Linz Stripes
To create these delightful Linz Stripes, make sure you have the following ingredients on hand:
- 300 g all-purpose flour (2 ½ cups)
- 90 g powdered sugar (¾ cup)
- 1 packet bourbon vanilla sugar (or substitute with regular vanilla extract)
- 1 pinch of salt
- 200 g cold butter, cut into small cubes (about 1 cup)
- 1 organic egg, at room temperature (large)
- 150 g red currant jam, warmed (about ⅔ cup)
- Powdered sugar for dusting, to taste
Step-by-Step Linz Stripes Recipe
- In a large bowl, sift the flour and powdered sugar together.
- Add in the vanilla sugar and a pinch of salt, then mix everything thoroughly.
- Create a small well in the center of the dry ingredients. Add the cold, cubed butter and the room temperature egg into the well.
- Using your fingers, quickly mix the ingredients together until a smooth dough forms. Be careful not to overwork the dough.
- Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes, or ideally overnight.
- Preheat your oven to 175 °C (350 °F).
- On a floured surface, take two-thirds of the dough and roll it out into a rectangle about 3 mm thick (1/8 inch).
- Prick the surface of the dough with a fork and trim the edges if necessary.
- Bake the rectangle in the preheated oven for about 6 minutes or until lightly golden.
- While the base is baking, warm the red currant jam in a small saucepan until it becomes spreadable.
- Spread the warm jam evenly over the pre-baked dough.
- Roll out the remaining dough on a floured surface and cut it into 1.5 cm wide strips (about ½ inch).
- Arrange the strips diagonally over the jam, leaving about 1.5 cm gaps between them.
- Bake the assembled Linz Stripes for an additional 10 minutes until golden brown.
- Allow the baked stripes to cool slightly, then cut them into bars or squares.
- Let them cool completely before dusting with powdered sugar before serving.
How to Serve Linz Stripes
Linz Stripes make a stunning addition to any dessert platter. Serve them with a cup of tea or coffee for a delightful afternoon treat. You can also garnish with fresh berries or a dollop of whipped cream for extra flair. They are perfect for gatherings or as a sweet surprise for family!
Expert Tips for Linz Stripes
- For a richer flavor, consider adding a teaspoon of lemon zest to the dough.
- If red currant jam isn’t available, substitute with raspberry or any tart fruit jam you enjoy.
- Keep an eye on your stripes while baking; each oven varies, and you want them just golden, not overly browned.
Linz Stripes FAQs
Can I make the dough ahead of time?
Yes! You can prepare the dough and chill it overnight. This also enhances the flavor.
What can I use instead of bourbon vanilla sugar?
Regular vanilla extract works perfectly as a substitute.
How do I store leftover Linz Stripes?
Store them in an airtight container at room temperature for up to a week. They also freeze well for up to three months!
These Linz Stripes are not just tasty; they’re also easy to make and sure to become a favorite in your home. Give the recipe a try, and enjoy the lovely flavors in every bite!
Linz Stripes
Ingredients
Method
- In a large bowl, sift the flour and powdered sugar together.
- Add in the vanilla sugar and a pinch of salt, then mix everything thoroughly.
- Create a small well in the center of the dry ingredients. Add the cold, cubed butter and the room temperature egg into the well.
- Using your fingers, quickly mix the ingredients together until a smooth dough forms. Be careful not to overwork the dough.
- Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes, or ideally overnight.
- Preheat your oven to 175 °C (350 °F).
- On a floured surface, take two-thirds of the dough and roll it out into a rectangle about 3 mm thick (1/8 inch).
- Prick the surface of the dough with a fork and trim the edges if necessary.
- Bake the rectangle in the preheated oven for about 6 minutes or until lightly golden.
- While the base is baking, warm the red currant jam in a small saucepan until it becomes spreadable.
- Spread the warm jam evenly over the pre-baked dough.
- Roll out the remaining dough on a floured surface and cut it into 1.5 cm wide strips (about ½ inch).
- Arrange the strips diagonally over the jam, leaving about 1.5 cm gaps between them.
- Bake the assembled Linz Stripes for an additional 10 minutes until golden brown.
- Allow the baked stripes to cool slightly, then cut them into bars or squares.
- Let them cool completely before dusting with powdered sugar before serving.
