Hungarian Walnut and Apricot Pastry
A Hungarian pastry with a walnut base, apricot jam middle, and chocolate topping. This elegant dessert is surprisingly approachable and makes an impressive treat for tea time.
- Total time
- 50 min
- Servings
- 12
- Calories
- 285
- Protein
- 5g
Ingredients
- ¼ pound unsalted butter, softened
- ½ cup granulated sugar
- 2 whole large eggs
- 1 cup all-purpose flour
- 1 cup walnuts, finely ground
- ½ teaspoon vanilla extract
- ¾ cup apricot jam
- 4 ounces semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving some overhang on two sides so you can lift the baked layers out easily.
- 2
Finely grind 1 cup of raw walnuts in a food processor until they resemble coarse flour — be careful not to over-process, as the walnuts will turn into a paste and release their oils. Set aside.
- 3
Measure out all ingredients: 0.25 pound softened unsalted butter, 0.5 cup granulated sugar, 2 large eggs, 1 cup all-purpose flour, 0.5 teaspoon vanilla extract, 0.75 cup apricot jam, 4 ounces semi-sweet chocolate chopped into small pieces, and 2 tablespoons unsalted butter for the glaze.
- 4
In a large bowl, cream together 0.25 pound of softened unsalted butter and 0.5 cup of granulated sugar with a hand mixer or wooden spoon for 2-3 minutes until the mixture is pale, fluffy, and noticeably lighter in color — this incorporates air and creates a tender crumb.
- 5
Add 2 large eggs one at a time, beating well after each addition. The mixture should look smooth and emulsified — if it looks broken or grainy, you're not beating long enough between eggs.
- 6
Stir in 0.5 teaspoon vanilla extract, then gently fold in 1 cup of all-purpose flour and your ground walnuts until no white streaks of flour remain. Do not overmix — overworking the batter develops gluten and makes the pastry tough.
- 7
Press about two-thirds of this batter into the bottom of your prepared 9-inch square pan, creating an even layer. Use the back of a spoon or your fingertips to smooth it out. Reserve the remaining one-third of the batter for the top layer.
- 8
Spread 0.75 cup of apricot jam evenly over the walnut base layer. Leave about 1/4 inch of space at the edges so the jam doesn't seep out and burn during baking.
- 9
Dollop the reserved walnut batter over the jam layer. Using a small offset spatula or the back of a spoon dipped in water, gently spread it into an even layer — it doesn't need to be perfect, as it will spread slightly during baking.
- 10
Bake for 25-30 minutes until the top layer is pale golden and a toothpick inserted into the walnut layer (avoiding the jam) comes out clean or with just a few moist crumbs. The jam may bubble slightly at the edges — this is normal.
- 11
Remove from the oven and let cool in the pan for 10 minutes. The pastry will firm up slightly, making it easier to handle.
- 12
While the pastry cools, prepare the glaze: Place 4 ounces of chopped semi-sweet chocolate and 2 tablespoons of unsalted butter in a small heatproof bowl.
- 13
Set the bowl over a pot of barely simmering water (a double boiler setup), making sure the bottom of the bowl doesn't touch the water. Stir occasionally until the chocolate is completely melted and smooth, about 2-3 minutes. The chocolate should be glossy and thin enough to spread — if it's too thick, add a teaspoon of butter.
- 14
Pour the melted chocolate over the cooled walnut layer and use an offset spatula or the back of a spoon to spread it into a thin, even coating. Work quickly before it sets.
- 15
Let the chocolate set at room temperature for at least 15 minutes, or refrigerate for 5 minutes to speed things up. Once the chocolate is firm, use the parchment paper overhang to lift the entire pastry out of the pan.
- 16
Using a sharp knife dipped in hot water and wiped clean between cuts, slice the Zserbó into 12 pieces (3 rows × 4 columns). For clean cuts, heat the knife under hot water before each slice.
Tools you’ll need
- 9-inch square baking pan
- parchment paper
- food processor
- hand mixer or wooden spoon
- large mixing bowl
- small heatproof bowl
- pot (for double boiler)
- offset spatula or spoon
- instant-read thermometer (optional, for double boiler)
- sharp knife
- toothpick
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