🇷🇺 Russia · Dessert
Viennese Cookie Bars
By eatmundo · September 8, 2026
🇷🇺 RUAI-generated imageAlso known as grated pie in Russia, this dessert features a crumbly buttery pastry base, a thick layer of fruit jam, and a grated shortbread topping.
Ingredients
check them off as you prepareHow to Make It
- 1
Whisk 1 egg with 100g sugar and 1g salt until light, then incorporate 150g soft butter.
- 2
Gradually stir in 250g flour and 5g baking powder, kneading quickly into a firm, smooth dough.
- 3
Cut off 1/3 of the dough and place it in the freezer for 30 minutes to harden.
- 4
Press the remaining 2/3 of the dough into the bottom of a lined 20x20cm square baking pan.
- 5
Spread 200g of your favorite jam (apricot or raspberry work best) evenly over the base layer.
- 6
Take the hardened dough from the freezer and grate it coarsely directly over the jam layer using a box grater.
- 7
Bake in a preheated oven at 190°C for about 25-30 minutes until the top is golden and fragrant.
- 8
Allow to cool completely in the pan before cutting into squares, as the warm jam will be very runny.
Frequently Asked Questions
What are Viennese Cookie Bars?+
Viennese Cookie Bars are a Russian dessert consisting of a grated shortcrust pastry base layered with fruit jam and topped with crumbled dough. These bars are typically served as a sweet snack accompanying tea or coffee.
What is Grated Pie?+
Often called 'Viennese Pie' in Russia, this is a shortbread-based dessert featuring a layer of jam and a shredded pastry topping. It is a staple of home baking due to its pantry-friendly ingredients.
Which jam works best?+
Use a tart jam like raspberry, apricot, or red currant. The acidity of these jams cuts through the richness of the buttery shortbread.
Why freeze the top layer?+
Freezing the dough makes it firm enough to grate cleanly, creating the signature shredded topping that bakes into a crisp, streusel-like finish.
Can I make it gluten-free?+
Yes, substitute the wheat flour with a high-quality gluten-free all-purpose blend, though you may need an extra pinch of binder like xanthan gum.
How should I store it?+
Store in an airtight container at room temperature for up to 3 days or in the fridge for a week; it stays delicious as the jam softens the pastry.
🇷🇺 RUAI-generated imageMundo Match
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