Ingredients

1 cup all-purpose flour

¾ cup whole wheat flour

⅓ cup + 1 tablespoon brown sugar

¾ teaspoon baking powder

¼ teaspoon kosher salt

6 tablespoons unsalted butter, very cold and cubed

1 teaspoon vanilla extract

2 eggs, whisked

6 ounces fresh strawberries

4 ounces pitted Medjool dates

¼ cup spiced rum

½ tablespoon honey

Zest and juice from half of a lemon

½ teaspoon ground cinnamon

⅛ teaspoon ground cloves

⅛ teaspoon ground nutmeg

Pinch of salt

Instructions

Step 1: Combine both flours, brown sugar, baking powder, and kosher salt in a food processor. Pulse to mix evenly.

Step 2: Add the very cold, cubed butter to the dry mixture and pulse a few times until the mixture resembles coarse crumbs with pea-sized butter pieces.

Step 3: Pour in vanilla extract and about ¾ of the whisked eggs. Pulse until the dough comes together, holding when pressed but not sticky. Add remaining egg gradually if needed for consistency.

Step 4: Shape the dough into a rectangle, wrap tightly in plastic wrap, and refrigerate for 30 minutes to 2 hours to firm up.

Step 5: Preheat the oven to 350°F (175°C). Combine strawberries, dates, spiced rum, honey, lemon zest and juice, cinnamon, cloves, nutmeg, and pinch of salt in a small saucepan.

Step 6: Bring the filling mixture to a simmer over medium heat. Reduce heat to low and cook uncovered for about 15 minutes, stirring occasionally, until thickened to a paste and liquid evaporates without bubbling.

Step 7: Remove the filling from heat and let it cool slightly. Blend in a food processor or blender until mostly smooth. Transfer the filling to a piping bag fitted with a round tip.

Step 8: On a lightly floured surface, divide dough into four equal pieces. Roll each into a 3–4 inch long cylinder, then into a 9-by-4 inch rectangle, squaring edges with a bench scraper.

Step 9: Pipe two parallel strips of filling along the center length of each rectangle, leaving small margins at ends to prevent oozing.

Step 10: Fold dough sides over the filling, pinch seams and ends firmly to seal completely. Flip logs seam-side down and gently roll to flatten and smooth seams.

Step 11: Place logs seam-side down on a parchment-lined baking sheet. Bake for 18–22 minutes until bottoms are lightly browned. Cool completely on a wire rack before slicing each log into four bars.

Tips & Variations

Use frozen strawberries if fresh are unavailable; thaw and drain excess liquid before cooking filling to avoid a soggy texture.

For a nutty flavor, add chopped walnuts or almonds to the dough before chilling.

Swap spiced rum with apple juice or orange juice for a non-alcoholic version of the filling.

To make the bars vegan, substitute butter with coconut oil and use a flax egg instead of chicken eggs.

FAQs

Can I use other fruits instead of strawberries?

Yes, you can substitute strawberries with raspberries, blueberries, or blackberries. Adjust cooking time for filling accordingly based on fruit juiciness.

How do I ensure the filling doesn’t leak during baking?

Leave small margins at the ends when piping filling and pinch the dough seams tightly to seal. Chilling the dough before assembly also helps maintain structure during baking.