Honey Zserbo Popular Recipes

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Honey Zserbo

"This is an vintage Hungarian pastry recipe my grandmother used to make for unique visitors."

Ingredients :

4 cups all-purpose flour
1 half of teaspoons baking soda
1 cup confectioners' sugar
1/three cup unsalted butter
2 eggs, beaten
1/4 cup honey, warmed
1/four cup sour cream
2 cups confectioners' sugar
3/4 cup vanilla sugar
1/four cup all-reason flour
1 cup milk
1 cup unsalted butter
1/4 cup confectioners' sugar for dusting

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H20M

Preheat oven to 350 stages F (a hundred seventy five tiers C). Line baking sheets with parchment paper.
In a large bowl, stir together four cups of flour, baking soda and 1 cup of confectioners' sugar. Cut in 1/three cup of butter the use of a pastry blender or by means of pinching among your hands until the aggregate is crumbly. Make a well in the center, and pour within the eggs, honey and bitter cream. Stir until dough comes collectively.
Divide into 4 identical pieces. Roll each piece of dough out into a equally large rectangle about 1/8 inch thick. Place at the prepared cookie sheets.
Bake for 15 mins inside the preheated oven, or till firm and lightly golden. Bake in batches if you do now not have enough room for all of the sheets right now. Set apart to cool.
In a saucepan over medium heat, stir collectively 2 cups of confectioners' sugar, vanilla sugar, and 1/4 cup of flour. Gradually blend in the milk until clean. Cook and stir until thick and dense like porridge. Remove from the warmth, and stir within the butter. Allow to chill.
When the pastry sheets and filling are both cool, unfold 1/3 of the filling onto one sheet. Top with some other sheet, and another 1/3 of the filling. Repeat, yet again, finishing with the final sheet of pastry on pinnacle. Slice into rectangles, and dust with confectioners' sugar before serving.

Notes :

Reynolds® parchment can be used for less complicated cleanup/removal from the pan.

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