Level of Difficulty: Medium
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2.5 cups of all purpose four
1/2 cup of sugar
2 sticks of softened butter (250 g)
2 tsp baking powder
In a medium bowl, mix all the ingredients using your hands. Mix until all the ingredients create a smooth dough.
In a 9 in by 13 in pan (23 cm by 33 cm), spread 3/4 of the dough. The remaining 1/4 of the dough, set aside and leave for later use.
21 oz (595 g) can of blueberry pie filling
Spread the filling on top of the crust.
5 egg whites
1 cup of sugarD
In a dry, medium bowl beat only the egg whites until they become white and fluffy. Once they become fluffy and somewhat stiff, add the sugar bit by bit constantly beating the eggs. Do not add all the sugar at once. Beat for a min or two.
Spread the beaten egg whites on top of the filling.
Sprinkle the remaining dough on top of the egg whites.
Bake at 350 F (180 C) for 50-60 min. It will become golden on the top.
Set it aside to cool completely
This is a wonderful recipe for any time of year. If you make your own preserves, feel free to use that as filling instead of a canned one. That would be a delicious idea!
This recipe is based off of a classic polish dessert called kruszon. Every household in Poland has their own recipe for this dessert, and this is one that my family makes. The meringue topping is our twist as this pastry usually comes without it. I think the meringue gives nice texture to the dessert and makes it look very cute and pretty.
I have tried making it with other fruits, but for me, the blueberries are the winners. Let me know in the comments what fruit you used and how you have enjoyed it!
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