Hungarian Pastry Recipe

Name: Hungarian Pastry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb butter (I use butter) or 1/4 lb margarine (I use butter); 1/2 cup sugar; 1 teaspoon vanilla; 2 eggs, separated; 1 1/2 cups flour; 1 pinch baking soda; 1/2 teaspoon baking powder; jam (I use raspberry); 1 cup ground nuts (I use walnuts); 2 tablespoons sugar

Servings: persons

1/4 lb butter (I use butter) or 1/4 lb margarine (I use butter)
1/2 cup sugar
1 teaspoon vanilla
2 eggs, separated
1 1/2 cups flour
1 pinch baking soda
1/2 teaspoon baking powder
jam (I use raspberry)
1 cup ground nuts (I use walnuts)
2 tablespoons sugar

1
Cream butter/margarine and sugar.
2
Add vanilla and egg yolks.
3
Cream together well.
4
Add sifted flour with soda and baking powder.
5
Mix well.
6
Then pat dough out onto cookie sheet with sides or a large shallow pan.
7
Spread with jam and 1/2 cup ground nuts.
8
Then over that spread the well beaten egg whites.
9
Then sprinkle the other half of ground nuts to which 2 tablespoons of sugar have been added.
10
Bake 1/2 hour at 325 degrees Fahrenheit.
11
Layers are:
12
Dough.
13
Jam.
14
Nuts.
15
Egg whites.
16
Nuts with sugar.
17
When cool, cut into 2 inch squares.

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 lb butter (I use butter) or 1/4 lb margarine (I use butter), 1/2 cup sugar, 1 teaspoon vanilla, 2 eggs, separated, and more.

Yes, Hungarian Pastry falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hungarian Pastry

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