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Hungarian Fruit And Nut Slices

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  Active dry yeast 2 1⁄4 Teaspoon
  Warm milk 1⁄3 Cup (5.33 tbs) (105 To 115 °F)
  All purpose flour/Unbleached flour 4 Cup (64 tbs), unbleached (Pillsbury's Best®)
  Butter/Margarine 1 Cup (16 tbs) (Parkay®)
  Grated lemon peel 2 Teaspoon
  Egg 1
  Egg yolks 2
  Apricot preserves 1 Cup (16 tbs) (Kraft)
  Sugar 1 Cup (16 tbs)
  Walnuts/Finely ground nuts 1 3⁄4 Cup (28 tbs)
  Chocolate chips 6 Ounce (1 Cup)
  Shortening 1 Tablespoon

Heat oven to 375°F.
Grease 13x9-inch pan.
In small bowl, dissolve yeast in warm milk; add sugar.
Let stand 3 minutes.
Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour, margarine, lemon peel, egg and egg yolks with pastry blender until crumbs form.
Add yeast mixture to flour; stir to form stiff dough.
If needed, add additional milk.
Knead dough until smooth, about 3 minutes.
Divide dough into 3 parts.
On lightly floured surface, roll out 1 part into 13x9-inch rectangle; place in prepared pan.
Spread 1/2 cup apricot preserves over dough.
Combine sugar and ground walnuts; sprinkle half over preserves.
Roll out second part into 13x9-inch rectangle; place over nut filling.
Repeat preserve and nut layers; top with third part of dough rolled to 13x9-inch rectangle.
Cover loosely with plastic wrap and cloth towel.
Let rise in warm place (80 to 85°F.) 1 hour.
Heat oven to 375°F.
Bake 25 to 35 minutes or until light golden brown.
Cool completely.
In small saucepan, melt chocolate chips and shortening over low heat, stirring constantly.
Spread over bars.
Chill 1 hour; cut into bars.
48 pastries

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Hungarian Fruit And Nut Slices Recipe