Hungarian Pastry

READY IN: 50mins
Recipe by Jane from Ohio

This was my Mother's recipe. She always made these for Christmas. I make them several times a year. You may use any flavor of jam, but I think the raspberry is delicious. One reviewer asked me about the egg whites. I always beat the egg whites until soft peaks form. My mother made it the same way.

Top Review by Liz L.

Since meeting a young Hungarian woman in my new neighborhood, I have become quite interested in trying the pastry recipes my Hungarian maternal grandmother was known for back in Pittsburgh, Pa. -- where elaborate cookie trays take up entire banquet tables at wedding receptions. Yummy nut rolls, Kolaches, cream-filled Lady Locks, raspberry and apricot pastry triangles.....Nana made them all. One recipe I could not find has been bugging me, and I was amazed to locate this very similar cookie cake on my first Internet search! Instead of raspberry, Nana thiickened pineapple jam for the filling. Never saw her baking this one, as she usually prepared everything the day before we arrived, so she could devote her attention totally to the grandkids. Many thanks for sharing this.

Ingredients Nutrition

Directions

  1. Cream butter/margarine and sugar.
  2. Add vanilla and egg yolks.
  3. Cream together well.
  4. Add sifted flour with soda and baking powder.
  5. Mix well.
  6. Then pat dough out onto cookie sheet with sides or a large shallow pan.
  7. Spread with jam and 1/2 cup ground nuts.
  8. Then over that spread the well beaten egg whites.
  9. Then sprinkle the other half of ground nuts to which 2 tablespoons of sugar have been added.
  10. Bake 1/2 hour at 325 degrees Fahrenheit.
  11. Layers are:.
  12. Dough.
  13. Jam.
  14. Nuts.
  15. Egg whites.
  16. Nuts with sugar.
  17. When cool, cut into 2 inch squares.

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