Strawberry Rose Water Bars

Posted by on Jun 26, 2012 in American, desserts, Recipes | 12 Comments

Strawberry Rose Water Bars

Ok, so this is definitely a girlie girl desert…which I kinda love. Rose water is by far one of my favorite ingredients to use, and when used sparingly, it adds a touch of floral delicacy. It can really bring out the flavor of certain fruits, like strawberries. It also goes really well with citrus, so I’ve added a bit of lemon juice in here, but you could certainly try grapefruit, orange or lime juice as well. Adding some rose water is a great way to make your regular old desert into something super fancy pants! Please be aware that there is a fine line between floral notes and grandma’s perfume. A little bit of rose water goes a long way.

…and now I’m gonna nerd out on you for a sec. I was watching Battlestar Galactica while baking today. Yep. Totally not ashamed. I’m not a huge sci-fi fan, but I LOVE this series. All of the seasons are up on Netflix, so you should “frackin’” watch ‘em! I’m such a nerd. Good thing I have a binary code tattoo, branding me for life. Anyway, Portlandia knows what I’m talkin’ about.

Makes one 9 x 13 inch pan or two smaller square pans.

Crust Ingredients:

3/4 cup plus 2 tbsp all-purpose flour
1/3 cup confectioners sugar (plus more for dusting)
2 tbsp cornstarch (or potato starch)
1/2 cup soy butter, cubed and chilled

Filling Ingredients:

1 quart fresh strawberries (set aside 8 or so to slice for garnish, then puree the rest and strain through a fine mesh sieve to remove seeds
Juice of 2 small lemons
Zest of one lemon
5 tbsp cornstarch
2 tbsp soy butter
1 cup vanilla almond milk
1 1/4 cup sugar
2 1/2 tbsp rose water

Preheat the oven to 350 degrees F.

To make the crust, combine the flour, sugar and cornstarch in a food processor and pulse until well combined. Add in the soy butter, bit by bit, pulsing in between. Continue pulsing until the mixture resembles small beads.

Lightly grease a baking dish and pour in the mixture. Press the mixture along the bottom of the pan to form the crust.

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Bake for about 25 minutes, or until the crust is golden brown. Set aside to cool on a wire rack while you make the filling.

To make the filling, puree 1 cup of strawberries in a blender or food processor. Strain through a fine mesh sieve into a small bowl, to remove the seeds.

Strawberry Puree

In a small bowl, combine the lemon juice and cornstarch. Mix to completely dissolve the cornstarch and set aside. In a small sauce pan over medium heat, combine the strawberry puree, soy butter, almond milk and sugar. Heat until the sugar is completely dissolved (about 10 minutes or so) and whisk often. Add the lemon juice and cornstarch mixture. Continuously whisk until the mixture thickens. Reduce the heat to medium-low. Add in the rosewater and lemon zest. Remove the pan from the stove and continuously whisk for another minute. Pour the mixture over the crust, making sure to distribute evenly.

Strawberry Rose Water Bars

Arrange the strawberry slices on top. Allow this to cool completely, then cover with plastic wrap and place in the fridge for at least 3 hours before serving.

Strawberry Rose Water Bars

Dust with some confectioners sugar before serving.

Strawberry Rose Water Bars

Strawberry Rose Water Bars

Strawberry Rose Water Bars

12 Comments

  1. Anne
    June 26, 2012

    Wow. Those look absolutely amazing.

    Reply
  2. Cathy
    June 26, 2012

    What size pan will I need to make this? I NEED to make this!

    Reply
    • Stephen
      June 27, 2012

      yes, you do need to make these! they are scrumptious beyond all description. i have personally taste-tested half the batch.

      Reply
  3. megan
    June 26, 2012

    Hi Cathy! Sorry I forgot to add that into the recipe! I’ll fix that :) You could either use one 9×13 inch pan or 2 smaller square pans. I chose 2 smaller pans so I could give one batch to a friend. Please let me know how they turn out!

    Reply
    • Cathy
      June 26, 2012

      Perfect! Thank you so much. A 1/2 flat of organic strawberries is coming my way tomorrow. Excellent timing!

      Reply
  4. Sarah
    February 13, 2013

    Will regular milk work for this? I’d love to make this but I have a boyfriend with allergies

    Reply
  5. megan
    February 13, 2013

    Hi Sarah! Since I’m vegan I’ve never tried regular milk, but I would think it would work just fine. I’d opt for full fat milk (or even condensed milk). I know that the filling for these kinds of fruit bars, would traditionally use eggs (no milk) but since I’m vegan, I have to find other ways to recreate that texture. If your boyfriend has a nut allergy, you could also try soy milk (if you want to keep the recipe vegan). I bet coconut milk would work great too! I just use almond milk because that’s what I usually have on hand and I try not to have all of my alternatives coming from soy. I hope that’s helpful! Please let me know how they turn out and what you end up using. I’d be curious how a substitution would work :)

    Reply
  6. Cooper Flatoff
    June 15, 2013

    Can I use coconut oil instead of soy butter? Anyway, this looks HAUTE MMM I’m working at a camp for three months and miss 1. Cooking for myself 2. Vegan pastries. So oh man. I love you right now.

    Reply
    • megan
      June 16, 2013

      Hi Cooper! It’s funny you should ask about using coconut oil because I have recently been trying to incorporate it more into my recipes/diet. I haven’t tried it yet in my various pastry crust recipes, but I don’t see why it wouldn’t work. If you do try it out, please let me know how it turns out for you and if you ran into any problems or had to make any measurement adjustments. I really value feedback :) I know that coconut oil is much better for you than soy butter, so I’m hoping to alter a lot of my recipes and update them as I go. Good luck and please keep me posted!

      Reply
  7. Maddie
    June 21, 2013

    Hello! I am hoping to make this recipe myself soon and I was just wondering where I’d be able to get my hands on the rose water, because it doesn’t exactly seem like the kind of thing you’d find in your average grocery store to me.

    Reply
    • megan
      June 25, 2013

      Hi Maddie!

      I have actually seen rose water (as well as orange blossom water) in a bunch of regular grocery stores. Not sure where you live, but I used to live in a fairly rural area in Illinois and found it there. It’s usually in the section where you would find other international ingredients (Asian/Indian/Mexican/Etc.) or sometimes its in the baking aisle. It’s commonly used in Persian and Middle Eastern cuisine, so if you can’t find it in your regular grocery store, I would try some sort of world foods market or specialty store. This is the brand that is usually carried in stores:

      http://www.amazon.com/Cortas-Rose-Water-10-oz/dp/B000LQL9M6

      I hope that helps! Good luck! :)

      Reply

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