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Jewish Recipes --> Recipes --> Purim

Hungarian Layered Chocolate Nut Pastry for Purim
Yield: 20 good-sized pieces
Recipe Ingredients:
  • 20 grams [.7 oz OR 2 tbsp.] solid yeast *
  • 1/3 cup orange juice
  • 500 grams [1 lb + 1.5 oz OR 4 cups] flour
  • 350 grams [12.25 oz OR 1 1/2 cup + 1/2 tbsp.] margarine
  • 2 eggs
  • 1 cup + 3 tbsp. white sugar
  • Grated rind of 2 lemons
  • 1/2 tbsp. lemon juice
  • 250 grams [8.75 oz OR 1 cup] chopped almonds
  • 3 tbsp. jam (we used strawberry)
  • 1 tblp. cocoa powder
  • 1 tsp. powdered coffee
  • 1 1/2 tbsp. water
  • 1 egg yolk

1. Grease a baking pan of size 30 x 38 cm [12 x 15 inches], with margarine or Pam spray.

2. Preheat oven to 180 C [356 F].

3. Mix the yeast with the orange juice. Let sit for a few minutes.

4. Add to yeast mixture: the flour, 300 grams [10.5 oz OR 1 1/4 cup + 1 tbsp.] margarine, eggs, 1 1/2 tbsp. sugar, grated rind of 1 lemon, lemon juice. Mix well and knead till pliable. Let the dough sit in the refrigerator for at least an hour.

5. Make the filling: mix together the chopped almonds, 1 cup sugar, and grated rind of 1 lemon.

6. Divide the dough into 3 parts, and roll each part into a rectangle the same size as the baking pan. The last part (which will go on top) should be a bit larger than the pan, to allow for shrinkage.

7. Lay the first part of the dough in the baking pan. Brush with half the jam. Sprinkle with half the filling. Top with the second part of the dough, brush with the rest of the jam, and sprinkle with the rest of the filling. Top with the third part of the dough (the part which was rolled out larger than the pan size), and seal the edges well. Prick this top part in several places with a fork.

8. Bake in preheated oven for about 35 - 45 minutes, or until pastry is golden brown on top.

9. While pastry is baking, make the glaze: combine 1 1/2 tbsp. sugar, cocoa powder, powdered coffee, and water in a small pot. Heat on stove, and stir until well mixed. Remove from heat, and carefully fold in the egg yolk. Add 50 grams [1.75 oz OR 3 1/2 tbsp.] margarine, and stir until combined.

10. After pastry is done and has cooled, spread the glaze on top of the pastry. Glaze may have to be gently reheated to make it spreadable.

11. Cut into squares and enjoy!

* All ounce amounts are ounces by weight, NOT volume.

Jewish Holidays -- Purim

 
Cooking Tips:   Potatoes will bake in a hurry if they are boiled in salted water for 10 minutes before putting into a very hot oven.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods