🍫 Zserbó Szelet (Hungarian Walnut & Apricot Slice)
Ingredients (for 1 large tray, ~24 slices)
For the dough
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500 g (4 cups) all-purpose flour
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250 g (1 cup) unsalted butter, cold, diced
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100 g (½ cup) sugar
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2 eggs
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1 tsp vanilla extract
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1 tsp baking powder
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Pinch of salt
For the filling
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300 g (3 cups) walnuts, finely ground
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150 g (¾ cup) sugar
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150 g (5 oz) unsalted butter, melted
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1 tsp vanilla
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200 g (¾ cup) apricot jam
For the chocolate glaze
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100 g (3.5 oz) dark chocolate
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2–3 tbsp butter or cream
Instructions
1. Make the dough
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Combine flour, sugar, baking powder, and salt.
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Cut in butter until crumbly.
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Add eggs and vanilla; knead into smooth dough.
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Divide into 3 equal parts. Chill 30 minutes if too soft.
2. Prepare the filling
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Mix ground walnuts, sugar, melted butter, and vanilla into a thick paste.
3. Assemble
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Preheat oven to 350°F (175°C). Grease or line a 9×13-inch pan.
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Roll out first third of dough to fit the pan; press into the bottom.
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Spread half of the walnut filling evenly.
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Roll out second third of dough and place on top.
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Spread apricot jam evenly.
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Roll out final third of dough and cover the top.
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Bake 35–40 minutes until golden. Cool completely.
4. Glaze
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Melt chocolate with butter or cream.
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Pour over cooled cake; spread evenly.
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Chill until chocolate sets, then cut into squares or rectangles.
Tips & Variations
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Walnut toastiness: Toast walnuts lightly for deeper flavor.
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Jam swap: Apricot is traditional, but plum or raspberry works.
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Gluten-free: Substitute with almond flour + a little oat flour.
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Slice neatly: Chill before cutting to avoid crumbly edges.
This dessert is decadent, nutty, and perfectly balanced between sweet, buttery, and slightly tart—a true Hungarian classic 🇭🇺✨
If you want, I can also give a shortcut “no-roll” version that still layers jam and walnuts but is easier for beginners. Do you want me to do that?