Zserbó Szelet (Hungarian Gerbeaud Slice)
Dough Ingredients
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3 cups all-purpose flour
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½ cup sugar
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1 cup (2 sticks) cold butter, cubed
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2 large egg yolks
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1 cup sour cream
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1 tsp baking powder
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1 tsp vanilla extract
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Pinch of salt
Filling
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1½ cups finely ground walnuts
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½ cup sugar
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¾–1 cup apricot jam (smooth, good quality)
Chocolate Topping
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4 oz semi-sweet chocolate
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2 tbsp butter
Instructions
Make the Dough
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Mix flour, sugar, baking powder, and salt.
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Cut in butter until crumbly.
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Add egg yolks, sour cream, and vanilla. Mix until a soft dough forms.
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Divide dough into 3 equal portions.
Assemble
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Preheat oven to 350°F (175°C).
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Roll out the first dough portion and place it in a greased or parchment-lined 9×13-inch pan.
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Spread with ½ the apricot jam, then sprinkle ½ the walnut-sugar mixture.
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Roll out the second dough layer, place on top, and repeat jam and walnuts.
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Roll out the final dough layer and place on top.
Bake
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Bake for 35–40 minutes, until lightly golden.
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Let cool completely in the pan.
Chocolate Glaze
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Melt chocolate and butter together (microwave or double boiler).
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Spread evenly over the cooled pastry.
Serve
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Let the chocolate set before slicing into small rectangles.
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Even better the next day once flavors settle.
Tips
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Roll dough between parchment to make it easier.
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Use very finely ground walnuts for the classic texture.
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Traditionally cut into neat, small slices—this dessert is rich.
If you’d like, I can share a yeast-based version, a European-style metric recipe, or a bit of Hungarian food history behind Zserbó Szelet.