Hungarian Pastry

"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."
photo by Fairy Nuff photo by Fairy Nuff
photo by Fairy Nuff
photo by Fairy Nuff photo by Fairy Nuff
photo by Fairy Nuff photo by Fairy Nuff
Ready In:




  • Cream butter/margarine and sugar.
  • Add vanilla and egg yolks.
  • Cream together well.
  • Add sifted flour with soda and baking powder.
  • Mix well.
  • Then pat dough out onto cookie sheet with sides or a large shallow pan.
  • Spread with jam and 1/2 cup ground nuts.
  • Then over that spread the well beaten egg whites.
  • Then sprinkle the other half of ground nuts to which 2 tablespoons of sugar have been added.
  • Bake 1/2 hour at 325 degrees Fahrenheit.
  • Layers are:

  • Dough.
  • Jam.
  • Nuts.
  • Egg whites.
  • Nuts with sugar.
  • When cool, cut into 2 inch squares.

Questions & Replies

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  1. Anabeck
    I am from Ohio also and my hungarian Mom made this all the time. She called this cookie cake. Delicious! :)
  2. 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.
  3. Cornelle
    My family LOVE these! They are all chewy when fresh, but still great the next day (they don't ever last longer than that!!). The other day I wanted to make them, but didn't have any nuts in the house, so I doubled the dough, used half for the base and spread the jam. I added a little more flour to the other half to make it crumbly, then sprinkled it instead of the nuts, over the jam, followed by the whipped egg whites and then more crumbly dough on top. It worked brilliantly, which was a relief, since I had already told everyone I was going to bake their new favourite cookies!!
  4. Cristina Barry
    Good recipe, I used raspberry preserves and walnuts. To bake I used my 8 X 8 pan, cookie sheet was too big. Shortly after I baked the pastry, I let it cool for a bit, I took a bite and they tasted great, however, served them next day, and the dough was a little too dry for me. Also, not sure if I was suppose to whip the eggwhites and form peaks or whisk them in a bowl, until they got frothy - I did the later. If anyone knows, please let me know. I would serve them same day. Thank you for the posting Jane.
  5. MizEmerilLagasse
    These were very good. I made them for my husband to take to work, and he said that they did not last more then 2 hours. I love bars like this because of their toasty and sweet flavor, and this bar was fit that mold exactly. I will probably be making these again for a burger burn that my friend is throwing. The recipe might have to be doubled, though, because I just don't think 16 servings is enough. lol. People would be fighting for them. Anyway, thank you for a great recipe. It is definately a keeper. :)



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