👩🍳 Instructions
1. Make the Dough
- Dissolve yeast in warm milk with a pinch of sugar. Let sit 5–10 minutes until foamy.
- In a bowl, mix flour, sugar, and salt. Cut in butter until crumbly.
- Add egg and yeast mixture. Knead until smooth and elastic (you can use a stand mixer).
- Wrap dough and refrigerate 30 minutes to rest.
2. Prepare the Filling
- Mix ground walnuts with sugar in a bowl.
3. Assemble the Layers
- Divide dough into 3 equal pieces. Roll out the first piece to fit your pan and place it on the bottom (use parchment for easy removal).
- Spread with half the apricot jam, then sprinkle half the walnut-sugar mixture evenly on top.
- Roll out the second piece, place on top, and repeat with remaining jam and walnuts.
- Roll out final dough piece and place on top to finish.
- Prick the top layer gently with a fork to prevent bubbling.
4. Bake
- Bake in a preheated oven at 180°C / 350°F for 30–35 minutes until golden brown.
- Let cool completely in the pan.
5. Glaze
- Melt chocolate with butter or cream until smooth.
- Spread evenly over cooled pastry.
- Allow glaze to set at room temperature or in the fridge before slicing into diamonds or rectangles.
🍴 Serving
Zserbó tastes best the next day when the layers have softened slightly and the flavors meld together. Serve with coffee or tea — it’s a true Hungarian café experience.
💡 Tips
- Jam choice: Slightly tart apricot jam is essential — it balances the sweetness of the nuts and chocolate.
- Walnuts: Freshly ground walnuts make a huge difference in flavor.
- Storage: Keeps well in an airtight container for up to a week, making it a perfect make-ahead holiday dessert.
Would you like me to include a modern twist (like adding a thin layer of dark chocolate between the layers or using plum jam for a deeper flavor)? It’s becoming popular in Hungarian patisseries. 🇭🇺✨