Hungarian Recipes - GERBEAUD
Mar
3
Written by:
3/3/2008 12:13 PM
GERBEAUD
Sherryl Kaufman
Dough
8 oz. (2 sticks) butter or margarine 1 packet yeast
3 cups flour 1 tsp. sugar
2 T. sugar (crisper) or up to 1 cup sugar 1 whole egg + 1 egg yolk
1 T. baking powder (lighter) ½ cup milk or water (lukewarm)
Filling
6 oz. (by weight) ground walnuts = 12 oz by measure = 1 ½ cups by measure.
[Do not use pre-ground walnuts. Use “finely diced” or grind whole walnuts in a food processor]
4 oz. (by weight) = ½ cup (by measure) sugar
Combine the nuts with the sugar
1 cup (approx.) apricot preserves or jam [do not use jelly] – warmed for ease of spreading
Icing
12 oz. (2 cups) semi-sweet chocolate [chocolate chips may be used]
1 oz. = ¼ stick = 2 T. butter or margarine
½ cup water
1. Pre-heat oven to 325°.
2. Lightly spray pan with Pam®. Use a shallow large pan.
3. Dissolve 1 packet yeast in ½ cup lukewarm milk/water + 1. tsp. sugar.
4. Mix flour with baking powder and sugar.
5. Combine flour mixture with chunks of butter (in processor or mixer with dough hook) until crumbly.
6. Add dissolved yeast, eggs (1whole + 1 yolk) and mix. Dough will be stiff and sticky.
7. Take out dough and place on a lightly floured board and knead until smooth.
8. Divide dough into 3 parts.
9. Wrap each part in plastic wrap and let stand ½ - 1 hour.
10. Cut off 3 long sections of wax paper. Place one at a time on board to roll out dough.
11. Roll out first ball of dough on wax paper until 1/8" thick and approx. 9x13" size.
12. Turn onto shallow pan.
13. Spread ½ the warmed jam over the dough. Sprinkle with ½ the nut/sugar mixture.
14. Roll out the second ball of dough and turn out onto the first layer.
15. Repeat jam spread and nut/sugar mixture.
16. Roll out third ball of dough and turn out over the second layer.
17. Prick with a fork at 2" intervals.
18. Bake for 30-35 minutes. 30 minutes was perfect in my oven.
While the pastry is baking, prepare the chocolate icing.
1. Melt chocolate with the 2 T. butter/margarine and the ½ cup water in double boiler or in a glass bowl set over a saucepan with about 1" water, stirring till smooth.
2. Remove pastry from oven when done, and immediately pour chocolate over top, smoothing it over evenly. [1/8-1/4" thick]
3. Chill in refrigerator or freezer for a short while until icing hardens.
4. Cut off uneven edges. Cut into squares or diamonds for presentation.