Recipe by Olga Drozd
"Any fresh fruit may be used with this pastry base. For quick and sure results use a canned cherry pie filling. Quick and easy cake, and tasty too."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
sifted all-purpose flour
grated lemon zest
1 (21 ounce) can
cherry pie filling
Made this with fresh cherries, tried with both sweet and sour cherries. I just added more sugar and some flour to the sour cherries. I also saved some of the batter to put on top before baking. Besides the cherries I sprinkled on sliced almonds before topping with the dough.
I didn't have cream, so I also replace it with milk. I was surprised to have more of a batter than a dough. It was good, but turned out more like a cobbler.
This was very good, but not quite what I thought it would be. From the "bar" name, I expected to get something harder, like a cookie. Instead, it was more towards a sponge-cake (not nearly as soft, though), or a cobbler like another reviewer wrote. My batch may have been a smidgen flatter than desired, since my dish was a little bigger at 9.5 x 13.5 inches; and I didn't quite spread the cherry-pie filling close enough to the edges. I "buttered" the dish with butter-flavored cooking spray. Also, I'd never used lemon zest - I just ran a somewhat fine grater over a lemon, and obtained 1/2 tsp. of finely grated stuff. However, my palate wasn't discriminating enough to discern the lemon juice and lemon zest, but it probably helped the recipe anyway.
I used the suggested canned cherry-pie filling, and it tasted perhaps a bit "unfinished". However, slightly reheated in the microwave, it was maybe even better! Unfortunately, I let it sit around one day too long, and had to throw away the last third of the batch because little white spots of mold appeared (that hasn't happened in a long time!). So my advice to everyone is to gobble this up quickly. I'll add it to my recipe box. Thanks for a nice new treat.
My husband cannot stop raving about this recipe-he says they are super delicious, awesome!! The only change I made was to use 1 cup milk instead of light cream.
I did not like it at all... It wasnt that great/ maybe i followed the recipe wrong but, I thought I did everything correctly.
I used strawberries & won't do that again. Next time I'm going to try apples with brown sugar & cinnamon or blueberry pie filling.
I sprinkled a handful of white chocolate chips on top of the cherry pie filling, which was delicious, but I found the cake-base to be rather tough. When I made it, it certainly wasn't of a consistency that could be "patted" into place. I followed the recipe exactly, but it was almost the consistency of cake batter. Of all the desserts I made for Easter dinner, this was the least popular. I won't be making this again.
awesome, they taste just like the ones my grandma used to make
* Percent Daily Values are based on a 2,000 calorie diet.
Ukrainian Chereshnyanyk Cherry bars
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 60
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make deliciously decadent no-bake treats.
These simple holiday pumpkin pie bars have layers of flavor.
Part creamy cheesecake, part light lemon bars—it’s the best of both worlds.