Zserbo Szelet

By MJH

Ingredients

• 2 cups all purpose unbleached flour
• 1/4 cup sugar
• 1 stick of unsalted butter, softened
• 1/4 cup of warm milk
• 1/4 cup sour cream
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp yeast
• Filling
• 1 1/2 cups of walnuts
• 1/2 cup sugar
• Apricot Jam or any jam of your choosing but apricot is the traditional jam used for this dessert.
• 1 12 ounce bag of bittersweet chocolate chips.
• Instructions

Details

Adapted from flouronmyface.com

Preparation

Step 1

1)Grind 1 1/2 cup of of walnuts in a food processor, coffee bean grinder or a nut mill.
Grind the nuts until they look almost like flour.
You don’t want large pieces of nuts, you want a fine powder.
Put the walnut meal into a bowl and mix with 1/2 cup sugar.
2) Warm the milk in the microwave slightly.
You want the milk to be luke warm.
Add the yeast and stir. Set aside.
3) In a large bowl sift all dry ingredients together.
4) Cut one stick of unsalted butter into little pieces and stir into the flour mixture.
Use your hands or a pastry cutter to work the softened butter into the dry ingredients.
You don’t want the butter completely incorporated but to form crumbs.
5) Pour the yeast and milk into the bowl and then add the 1/4 cup of sour cream to the bowl.
Stir with a wooden spoon until the dough comes together and forms a ball.
Turn the dough out onto a floured surface and knead until smooth.
6) Cut the dough into 3 equal sized pieces. You can use a scale if you’d like.
7) Butter the bottom of a 8 1/2 by 13 inch sheet pan.
8) Roll out one piece of dough at a time until the piece of dough is large enough to fit into the bottom of your pan.
Carefully roll the dough around your rolling pin and lay it into the pan.
Streching and adjusting the dough so it completely covers the bottom.
9) Spread a generous layer of Apricot jam all over the top of the first layer of the dough. Be generous!
Sprinkle half the walnut and sugar mixture over the jam and spread it to all corners with the back of a spoon.
10) Roll out the second piece of dough and repeat step 9.
11) Roll out the third piece of dough and carefully lay it over your second layer.
You can sctretch the dough a bit if you need to so it covers the second layer completely.
If not don’t worry about it!
12) Cover and let rise/rest about 1 hour in a warn spot.
The dough will not rise hardly at all. turned the oven on to 350″ and preheated it.
Bake it in the oven for 20 minutes at 350 and cranked it up to 375′ for the last ten minutes to get some color on the top.
Pull it from the oven and dumped the bag of chocolate chips on top of the hot dough. Once they start to melt, use an off set spatula to spread the melted chocolate over the top.
3/4 of the bag of chips would probably have been enough.
Allow to cool completly before cutting so the chocolate and the filling can set up.