Ukrainian Chereshnyanyk Cherry bars Recipe -
Ukrainian Chereshnyanyk Cherry bars Recipe
  • READY IN 50 mins

Ukrainian Chereshnyanyk Cherry bars

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 20 bars Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13 inch baking dish.
  2. In a large bowl, stir together the flour, sugar, salt and baking soda. Cut in butter using a fork or your fingers until butter pieces are the size of small peas. Combine the lemon juice, lemon zest, and light cream; mix lightly into the dry mixture until a soft dough forms. Transfer to the prepared pan, and pat into the bottom and slightly higher on the sides to hold in the filling. Spread the cherry pie filling over the top.
  3. Bake for 35 minutes in the preheated oven, or until crust at the edges is golden. Cool completely before cutting into squares.
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  • Variation
  • Any type of fresh fruit may be used in this dessert, just toss with enough sugar to sweeten. When using very juicy fruit, add a little flour to it to prevent the juice from running out.

Reviews More Reviews

Most Helpful Positive Review
Jun 27, 2005

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.

Most Helpful Critical Review
May 18, 2004

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.


8 Ratings

Sep 13, 2006

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.

Dec 22, 2003

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.

Mar 12, 2008

I did not like it at all... It wasnt that great/ maybe i followed the recipe wrong but, I thought I did everything correctly.

May 17, 2005

I used strawberries & won't do that again. Next time I'm going to try apples with brown sugar & cinnamon or blueberry pie filling.

Apr 16, 2007

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.

Apr 21, 2006

awesome, they taste just like the ones my grandma used to make


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  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 25.6 g
  • 8%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 146 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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