by Chef Matthew Krenz

I remember getting two phone calls on Thanksgiving day about 12 years ago. The first was from a disgruntled pastry chef that I had been helping out most mornings at a bakery where I was able to learn how to make bread and give her a much-needed extra set of hands on some plated desserts. She was calling to let me know that she was resigning from her role, and she wanted to wish me luck. The second call came from my executive chef, who asked if I had any interest in bridging the gap as the acclaimed restaurant’s pastry chef. 

I was willing to help any way possible at that stage of my career, soaking up as much knowledge from as many chefs as possible. Pastry was a foreign language to me. I preferred cooking a bit more off the cuff. Existing in a culinary world where each recipe had to be measured to the gram sounded infuriating. I begrudgingly learned to embrace it, falling in love with simplicity and technique. 

The very first dessert I plated with my name on it was a variation of the Hungarian shortbread recipe I graciously borrowed and tweaked from the late Julia Child. It contained a baker’s cheese with hazelnuts and orange zest to pair with an espresso bavarois. The following recipe fits the mold of the very reason I fell in love with pastry and why I still dabble from time to time. Add a dollop of freshly whipped cream and some fresh blueberries to create a spring or early summer favorite. Cheers!

Wild Blueberry Jam-Filled Hungarian Shortbread

Makes 1-2 pullman pans

Ingredients:

2 c. all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 oz. unsalted butter, room temperature
2 egg yolks
1 c. granulated sugar
1 tbsp. lemon zest
turbinado sugar, to garnish
10 oz. jar of Murray’s wild blueberry jam (or favorite blueberry preserves)

Directions:

1. In a large bowl, mix the flour, baking powder, and salt together.
2. In a stand mixer, beat the butter with a paddle attachment until pale and fluffy, about 5-6 minutes, scraping twice.
3. Mix in the egg yolks, lemon zest, and sugar. Beat until fully combined, about 2 minutes.
4. On a low speed, slowly add in the flour mixture until fully combined and a solid dough is just formed. Be careful not to overwork the dough.
5. Turn the dough onto a silpat or parchment paper and split into two separate pieces. Place in a freezer safe storage container for at least 30 minutes.
6. Preheat the oven to 350°F and place a rack in the middle.
7. Grease a pullman pan thoroughly, then grate half of the frozen dough into the greased pan.
8. Scoop some of the jam into a bowl and stir with a spoon to loosen it. Add an even layer of jam to the top of your grated shortbread mixture.
9. Grate the remainder of your shortbread on top of your layer of jam.
10. Garnish with turbinado sugar for an added crunch.
11. Bake for 25-30 minutes, until evenly golden brown.
12. Allow to cool and then cut into bars, the shape and size of your choice. Serve with a dollop of whipped cream and some fresh berries.

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