Zserbó - Hungarian Walnut and Apricot Pastry

Ingredients

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the filling: For the filling:
• 2 cups (200g) ground walnuts 2 cups (200g) ground walnuts
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) rum 1/4 cup (60ml) rum
• 1/2 cup (120g) apricot jam 1/2 cup (120g) apricot jam
• For the topping: For the topping:
• 1/4 cup (30g) powdered sugar 1/4 cup (30g) powdered sugar

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 9g
• Carbohydrates (total, sugars): 41g, 20g
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, cold butter, sugar, and salt. Use your fingertips or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   In a separate bowl, whisk together the eggs and vanilla extract. Pour the egg mixture into the flour mixture and mix until a dough forms. Knead the dough gently until smooth.
3. 3.
   Divide the dough into two equal portions. Wrap each portion in plastic wrap and refrigerate for 30 minutes.
4. 4.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
5. 5.
   In a bowl, mix together the ground walnuts, sugar, and rum until well combined.
6. 6.
   On a lightly floured surface, roll out one portion of the dough into a rectangle approximately 1/4 inch thick. Transfer the rolled dough onto the prepared baking sheet.
7. 7.
   Spread the apricot jam evenly over the rolled dough, leaving a small border around the edges. Sprinkle the walnut mixture over the jam.
8. 8.
   Roll out the second portion of dough into a rectangle of the same size and carefully place it on top of the walnut filling.
9. 9.
   Use a sharp knife to create a lattice pattern on the top layer of dough. Trim any excess dough from the edges.
10. 10.
    Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown.
11. 11.
    Remove from the oven and let it cool completely on a wire rack.
12. 12.
    Once cooled, dust the Zserbó with powdered sugar. Cut into squares or diamond shapes and serve.

Treat your ingredients with care...

• Walnuts — Make sure to use fresh walnuts and grind them just before preparing the filling to preserve their flavor and texture.
• Apricot jam — Choose a high-quality apricot jam with a good balance of sweetness and tanginess for the best results.
• Rum — If you prefer a non-alcoholic version, you can substitute the rum with rum extract or omit it altogether.

Tips & Tricks

• To achieve a flaky and tender dough, make sure the butter is cold and handle the dough as little as possible.
• For a more pronounced nutty flavor, lightly toast the walnuts before grinding them.
• If you prefer a sweeter filling, you can add a tablespoon of honey to the walnut mixture.
• Serve the Zserbó at room temperature or slightly warmed for the best taste and texture.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Zserbó is traditionally served as a dessert or sweet treat with a cup of coffee or tea. It can be enjoyed on its own or accompanied by a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Presentation advice

To enhance the visual appeal of the Zserbó, dust it generously with powdered sugar just before serving. Arrange the pastry squares or diamonds on a platter, allowing the lattice pattern to be visible. Garnish with a sprig of fresh mint or a few slices of apricot for an elegant touch.