Recipe for these Cinnamon Cream Bars (or Cinnamon Cream Pie Bars or Cinnamon Cream Cookie Bars) comes from a Croatian cooking site Coolinarika.com. Three layers of cinnamon pie crust are filled with lemon cream filling and glazed with chocolate frosting.
Some things in the recipe itself were not completely clear. For instance, amounts of flour are not given. It says literally “flour as needed” (I used 450 g of flour). Also, it does not say what size baking pan to use, so I used 13 x 9 inches (33 x 23 cm) pan lined with baking paper. It is suggested to glaze the bars with chocolate frosting, but does not list frosting ingredients (I used my own simple chocolate frosting).
With a little experiment, Cinnamon Cream Bars turned to be a nice winter dessert for all everyone who likes cinnamon-chocolate flavor.
- 10 Tablespoons sugar
- 10 Tablespoons water
- 1/2 cup butter or margarine
- 1 Tablespoons cinnamon
- 1 Tablespoons baking soda
- 400-450 g flour 3 3/4 cups
- 1/2 liter milk 2 cups + 2 Tbsp
- 4-5 Tablespoons flour
- 250 g sugar 2 cups
- 1/2 cup margarine
- juice of 1 lemon
- 100 g chocolate 3/4 cup + 1/2 Tbsp
- 100 g butter or margarine 7 Tbsp
DOUGH: In a heavy saucepan, melt 10 Tablespoons sugar to make caramel. Add 20 10 Tablespoons water (be careful, as the caramel will splutter and steam) and margarine.
Remove from heat, add cinnamon, baking soda and flour and stir to get dough.
Divide the dough into three parts, roll each part between two baking paper sheets (or cling film foil) and bake for about 10 minutes in preheated 175 C (350 F) oven.
FILLING: In a small bowl, combine flour, sugar and 2-3 Tbsp milk. Put remaining milk in a saucepan and boil. Add flour/sugar mixture and, stirring all the time, cook until mixture thickens and it doesn't taste like raw flour any more, about 5 minutes.
Cool to room temperature, mix with margarine and lemon juice. Pour half of the filling over one sheet of baked dough, cover with another sheet and pour another half of filling over it. Top with remaining dough and glaze with chocolate.
GLAZE: Melt chocolate and margarine in a double boiler.
Can I use butter in the filling instead of margarine?
Yes, absolutely! It would probably make it even better.
I can’t have chocolate. How about making a lemon glaze (lemon, sugar & cornstarch for the top?
Yes, I believe it would work fine in this recipe.
Wandered here a little late…and a little confused. You roll out the dough and bake it, so when does the 9 x 13 come into it? Thanks!