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Hungarian tarts
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| Artist: |
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| Categories: |
Eastern European, Hungarian, Israeli, Middle Eastern, Tarts & Pies |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| | CHEESE FILLING | | 7 1/2
| oz | Dry Farmer's cheese | | 2
| | Egg yolks | | 3
| tbsp | Sugar | | 1/8
| tsp | Lemon rind | | 1/8
| tsp | Vanilla | | | Cream, sour | | | ALMOND FILLING | | 1
| | Egg | | 1/2
| cup | Sugar | | 2
| tbsp | Soft butter | | 1
| cup | Gr. blanched almonds | | 1
| tsp | Almond extract | | | PECAN FILLING | | 2
| | Eggs | | 1 1/2
| cup | Sugar, brown | | 2
| tbsp | Melted butter | | 1/2
| tsp | Salt | | 2
| tsp | Vanilla | | 1
| cup | Chopped pecans | | | WALNUT FILLING | | 1
| lbs | Ground walnuts | | 1/2
| cup | Milk, warmed | | 1/2
| cup | Sugar | | 3
| | Egg whites | | 1
| tbsp | Butter | | 1
| tsp | Lemon juice | | | COOKIES FOR FILLING | | 1
| lbs | Cheese, cream | | 1
| lbs | Butter | | 1
| lbs | Flour | | | TARTS | | 1
| lbs | Butter | | 1
| lbs | Flour | | 1
| lbs | Cheese, cream | | | COCONUT FILLING | | 2
| | Eggs | | 1
| cup | Sugar | | 2
| cup | Coconut (7 oz. pkg.) | | 1
| tsp | Butter |
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Procedures:
| 1 | * added till smooth and of spreading consistency. | | 2 | If you cannot obtain really dry cottage cheese (i can"t here anymore); i have used ricotta (only the best grade). | | 3 | Omit the sour cream as the ricotta is not as dry as the farmer"s cheese; dry cheese is preferable. | | 4 | Almond: mix together for almond filling. | | 5 | Pecan filling: mix together for pecan filling. | | 6 | Walnut filling: mix all together, cool and spread or fill. | | 7 | Kifli-hungarian filled cookies mix well, form into one inch balls; place in refrigerator overnight. | | 8 | The next day, roll thin, individually, fill with walnut, apricot, or poppyseed filling. | | 9 | Bake 10 min. at 400. | | 10 | Brush with beaten egg white and sprinkle with sugar. | | 11 | Walnut filling can be used in nut rolls, kiflis or tarts. | | 12 | Tart recipe to follow, uses almond, coconut, pecan or walnut fillings. | | 13 | Mix well and shape into ?inch balls. | | 14 | Refrigerate over- night and press into 1" tart pans and fill with fillings as follows:almond-?tsp. pineapple preserves in bottom of tart, almond paste to ?full-bake 15-20 min at 350°F for pecan tarts, put ?pecan in the bottom of the tart and fill ?full with pecan filling. | | 15 | Coconut recipe on the next pg. | | 16 | Even though you didn"t really want it!!!!! put jelly in the bottom of the tart. | | 17 | Fill ?full with coconut filling. | | 18 | This is what we do with the fillings, i wonder if they will work in your hats????? what do you think??? |
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