Russian Torte Recipe

Name: Russian Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pastry; 1 1/2 cups softened butter; 4 egg yolks (reserve the whites for the meringue); 4 cups flour; 1/2 cup milk (slightly warmed); 1/4 ounce dry yeast (1 packet); Nut Filling; 3 cups ground walnuts; 1 cup sugar; 1 teaspoon cinnamon; Fruit Filling; 2 (12 ounce) cans apricot filling (I use Solo brand); Meringue; 4 egg whites (reserved from above); 1/2 cup granulated sugar

Servings: persons

Pastry
1 1/2 cups softened butter
4 egg yolks (reserve the whites for the meringue)
4 cups flour
1/2 cup milk (slightly warmed)
1/4 ounce dry yeast (1 packet)
Nut Filling
3 cups ground walnuts
1 cup sugar
1 teaspoon cinnamon
Fruit Filling
2 (12 ounce) cans apricot filling (I use Solo brand)
Meringue
4 egg whites (reserved from above)
1/2 cup granulated sugar

1
To make pastry: Sift flour, add butter and mix like pie dough.
2
Add egg yolks and then warmed milk/yeast mixture. Mix until dough pulls away from the bowl.
3
Divide into 3 equal portions (eyeball it or if you are a perfectionist like me the balls will be about 12 oz. each!) Preheat oven to 350.
4
Roll out one portion of dough (between sheets of parchment paper or greased/floured wax paper) into a rectangle to fit a 15x10x1-inch jellyroll pan. Remove dough from paper and press into the lightly greased pan.
5
Combine nut filling ingredients. Reserve 1/4 cup for the topping. Sprinkle remaining nut filling onto the dough.
6
Using the same method, roll out the 2nd portion of dough.
7
Spread both cans of fruit over the 2nd layer of dough.
8
Roll out 3rd portion of dough and place over the apricot filling. Bake at 350u00b0F for 25 minutes. Meanwhile, make meringue by beating the 4 egg whites until stiff. Add sugar, beating until dissolved. When torte has baked 25 min, pull out and spread meringue over baked torte. Sprinkle with reserved nuts. Return to the oven for 10-20 minutes until lightly browned.
9
Cut into diamond or square shapes when cooled. You can use other fruit fillings in place of the apricot.

2219

kcal

Calories

148

Fat

184

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 15 ingredients. The key ingredients include: Pastry, 1 1/2 cups softened butter, 4 egg yolks (reserve the whites for the meringue), 4 cups flour, and more.

Yes, Russian Torte 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.

Russian Torte

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