If they do not come from the southern United States or the Midwest, you may never have heard of strawberry subway salad, which is the inspiration for these bars. While “salad” is part of the name, do not fear, vegetables or savory medications are not involved. The traditional salad for strawberry pretzel consists of a crust of Pretzel (and sometimes walnuts), a layer of sweet cream cream and a strawberry jelly dressing. Our version has a slightly caramelized sweet salt crust, a soft infusion filling with citrus fruits and fresh berries.
Strawberry bars
It does from 9 to 12 bar
Crust:
- 1½ cups (210 grams) Pretzel very finely crushed
- ½ cup (113 grams) not salty butter, melted
- ⅓ cup Plus 1 tablespoon (73 grams) light brown sugar firmly
- 3 spoons (24 grams) Flour for all uses
Sauce:
- 2 cups (340 grams) Fresh chopped strawberries
- ¼ cup (50 grams) granulated sugar
- 2 spoons (4 grams) lemon range
- 1 table spoon (15 grams) cold water
- 1½ spoons (4.5 grams) corn starch
Filling:
- 2 (8 ounces) Packages (453 grams) cheese cream, softened
- 1½ cups (180 grams) Sugar of the pastry chefs
- 2 teaspoon (2 grams) Lemon range
- 1 teaspoon (4 grams) Vanilla extract
- 2 cups (480 grams) Cold heavy whipped cream
- 1 to 2 Drops color food gel (optional)
- ½ pound (226 grams) fresh strawberries, thinly sliced
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Preheat the oven to 180 ° F). Assign a 9 -inch square pan with a sheet, letting the excess extends on the sides of the pan. Lightly spray foil with oven spray with flour.
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For the crust: in an average bowl, beat all the ingredients together until they are well combined. Press the mixture firmly on the bottom of the prepared pan.
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Cook until, from 15 to 20 minutes. Leave to cool completely on a wire rack. Freeze the crust up to cold.
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In the meantime, for the sauce: in a medium non-reactive saucepan, bring strawberries, granulated sugar and lemon zest to a boil over medium-high heat, stirring occasionally until the sugar dissolves. Using a potato crusher, crush the berries in small pieces. Cook, mixing frequently, until lightly thickened, from 10 to 15 minutes.
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In a small bowl, beat together 1 spoons (15 grams) cold water and corn starch until smooth; Bang in the mixture of strawberries. Reduce the heat to the medium; Cook, beat constantly, until it thickens, from 2 to 4 minutes. Press the mixture through a fine -mesh sieve, discarding the solids. Let me cool completely.
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For the filling: in the bowl of a support mixer equipped with a palette attack, beat the cheese cream at medium speed until smooth, about 1 minute. Add the pastry sugar, lemon zest and vanilla; Beat at medium-low speed until smooth, stopping to scrape the bottom and sides of the bowl. Gradually add the cold cream, beating until it is combined. Completely scrape the bottom and sides of the bowl. Gradually increase the speed of the mixer at the top and beat until rigid peaks are formed, from 1 to 2 minutes.
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Distribute a third of filling (about368 grams) on the cold -prepared crust.
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Add the cooled sauce and the food coloring (if you use) to the remaining filling; Beat low speed until combined. Distribute gently on filling the pan. Cover with plastic casing, ensuring that plastic does not touch the filling. Refrigerate to cold and set, at least 6 hours or up to a day during the night.
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Using an excess sheet as handles, remove from the pan and top with sliced strawberries just before serving. Refrigerate in an airtight container for a maximum of 3 days.
