Hungarian Fruit Squares

Absolutely! Hungarian Fruit Squares are a delicious old-world pastry-style dessert—usually made with a tender, buttery dough and filled with fruit preserves or a sweetened fruit mixture. They’re sometimes referred to as Hungarian fruit bars or Hungarian jam squares in older cookbooks.

Here’s a traditional-style recipe you’ll love:

🍒 Hungarian Fruit Squares

Makes: One 9×13-inch pan (about 24 squares)
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Chill Time: 30 minutes (for dough)

🥧 Ingredients:

For the dough:

• 2 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 cup (2 sticks) unsalted butter, cold and cubed

• ¾ cup granulated sugar

• 3 large egg yolks (reserve whites for topping)

• 1 teaspoon vanilla extract

• ¼ to ⅓ cup sour cream (adds tenderness)

For the filling:

• About 1 to 1 ½ cups thick fruit preserves or jam (apricot, raspberry, plum, cherry, or mixed berry are traditional)

For the topping:

• 3 egg whites (from earlier), room temp

• ⅓ to ½ cup granulated sugar

• ½ teaspoon vanilla extract

• 1 cup finely chopped walnuts (optional but traditional)

🔪 Instructions:

1. Make the dough:

   • In a large bowl, whisk together flour, baking powder, and salt.

   • Cut in the cold butter until mixture resembles coarse crumbs (use a pastry cutter or your fingers).

   • In a small bowl, mix egg yolks, sugar, vanilla, and sour cream.

   • Stir wet into dry just until a soft dough forms. Divide into two pieces (one slightly larger than the other), wrap, and chill for 30 minutes.

2. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.

3. Assemble base:

   • Roll out the larger piece of dough to fit the bottom of the pan. Press evenly into the base.

   • Spread a generous, even layer of fruit preserves over the dough.

4. Make the meringue topping:

   • Beat egg whites until soft peaks form.

   • Gradually add sugar and vanilla, beating until glossy stiff peaks form.

   • Fold in chopped walnuts if using.

5. Top the fruit layer:

   • Spread the meringue gently over the jam layer.

   • Roll out the remaining dough and cut into strips or small pieces. Lay in a crisscross/lattice pattern on top of the meringue (or crumble if dough is too soft).

6. Bake:

   • Bake for 30–35 minutes, or until the top is golden and set.

   • Cool completely before slicing into squares.

🍽️ Serving Suggestions:

• Dust with powdered sugar just before serving.

• Store covered at room temp for 1–2 days or refrigerated for longer freshness.