Description
Bee Sting Bars are a delicious twist on the classic German ‘Bienenstich’ cake, featuring a soft, buttery base topped with a caramelized almond honey glaze and filled with creamy vanilla custard.
Ingredients
Units
Scale
- 1 sheet puff pastry, thawed
- 1/3 cup sliced almonds
- 1/4 cup honey
- 1/4 cup granulated sugar
- 3 tbsp unsalted butter
- 2 tbsp heavy cream
- 1/2 tsp vanilla extract
- 1 cup vanilla pudding or pastry cream (store-bought or homemade)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out puff pastry and cut into two equal rectangles. Place both pieces on the baking sheet and prick with a fork to prevent puffing.
- Bake for 12–15 minutes until golden and crisp. Let cool completely.
- In a small saucepan, combine honey, sugar, butter, and cream. Bring to a boil over medium heat, stirring constantly.
- Remove from heat and stir in almonds and vanilla extract. Let cool slightly.
- Spread almond topping over one of the puff pastry sheets and bake again for 5–7 minutes until bubbly and golden. Cool completely.
- Spread vanilla pudding or pastry cream evenly on the plain puff pastry base.
- Top with the almond-covered puff pastry. Press gently and chill for 30 minutes before cutting into bars.
Notes
- Use a serrated knife to cut the bars cleanly once chilled.
- Bars are best served chilled or at room temperature.
- Make the almond topping in advance and store in the fridge until ready to use.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg