 |
Prep Time: 1440 Minutes Cook Time: 15 Minutes |
Ready In: 1455 Minutes Servings: 25 |
|
Secrets of Hungarian Cooking. It looks like it was made a lot. If anyone knows something about these bad boys, please feel free to add input. There are 4 filling recipes so if you're wanting those, here they are. Ingredients:
4 cups flour |
1 teaspoon baking powder |
1 cup cold water |
1 tablespoon vinegar |
2 egg yolks |
1 cup margarine |
1 tablespoon lard |
4 tablespoons flour |
1 lb walnuts |
3 egg whites |
1/2 cup sugar |
1/2 fresh lemon rind |
1 lb dry curd cottage cheese |
1/2 cup sugar |
1/2 teaspoon salt |
2 eggs |
1/4 lb ground poppy seed |
1/2 cup sugar |
1 cup milk |
2 teaspoons butter |
2 teaspoons fresh lemon rind |
1/2 cup dried apricot |
1/2 cup sugar (to taste) |
1/2 cup drained crushed pineapple (optional) |
Directions:
1. DOUGH:.
2. Mix and blend flour, baking powder, water, vinegar, and egg yolks until dough comes clean of hands. Chill.
3. Butter Mixture:.
4. Mix margarine, lard and flour together and allow it to soften.
5. When dough is chilled, roll it out and spread with butter mixture; fold dough and refrigerate.
6. Repeat this process 4 times; next day, cut the dough into squares with a hot knife.
7. Fill with chosen filling.
8. Bake at 375 degrees Fahrenheit.
9. Nut Filling:.
10. Grind nuts.
11. Beat egg whites until stiff but still moist.
12. Fold in sugar and nuts carefully.
13. Add lemon rind.
14. Pot Cheese filling:.
15. Mash cottage cheese with fork.
16. Add sugar, salt and eggs. Mix very well.
17. Poppyseed Filling:.
18. Cook poppy seeds, sugar, milk, and butter until thick, for 10 to 15 minutes on low flame.
19. Add lemon rind.
20. Cool well before using.
21. Apricot Filling:.
22. Cook dried apricots until tender; mash and add sugar to taste.
23. Drained crushed pineapple may be added.
|
|