Hungarian Nut Slices Recipes

HUNGARIAN NUT ROLLS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, butter, sour cream, eggs and 3 cups flour. Beat on medium speed for until smooth, 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a large saucepan, combine the sugar, butter, egg and cinnamon. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Remove from the heat; gently stir in walnuts and apple. Cool completely., Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 30-40 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over loaves.

NUT AND POPPY SEED ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, sour cream, sugar, butter, eggs, salt and 3 cups flour. Beat until smooth. Beat in remaining flour until mixture forms a soft dough. Transfer to a greased bowl, turning once the grease the top; cover and refrigerate overnight., Divide dough in half. Roll each portion into a 14x12-in. rectangle. For nut filling, in a small bowl, combine pecans, sugar, dates, milk and salt. In another bowl, beat egg white until stiff peaks form; fold into pecan mixture. Spread over 1 portion. Spread poppy seed filling over remaining dough; sprinkle with raisins and walnuts. Roll up each jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on parchment-lined baking sheets. Let rise in a warm place until doubled, about 30 minutes., Preheat oven to 350°. Bake 35-40 minutes or until golden brown. Cool on a wire rack. Combine confectioners' sugar and enough water to achieve desired consistency; drizzle over breads.

HUNGARIAN NUT SLICES

Steps:

• Mix together dough ingredients.
• Spread into a greased/sprayed 17" x 12" x 2 3/4" pan.
• Spread jam on top of batter.
• Beat egg whites until stiff.
• Blend nuts, chocolate and lemon into the egg whites.
• Spread on top of cake.
• Bake at 350ºF for 1 hour.

CHOCOLATE NUT SLICE

Steps:

• Preheat the oven to 180°C.
• In a small saucepan or a stainless steel bowl over a larger saucepan of simmering water, melt the butter and chocolate, stirring until combined.
• In a large bowl, beat the eggs, yolk and sugar until pale.
• Fold in the chocolate mixture, flour and nuts until just combined.
• Spread the mixture into a greased tin (about 20cm x 20cm) and bake for about 25-30 minutes until a skewer inserted comes out moist (but not sticky and wet).
• Allow to cool in the tin before cutting into rectangles.

SARA'S DATE AND NUT SLICES

Steps:

• .Whisk eggs and sugar with vanilla sugar until thick and creamy.
• Add the melted butter and the water to the egg mixture.
• Beat for another minute.
• Sift the flour and gently fold it into the mixture, adding the dates and the chopped walnuts. Add the cinnamon to the mixture.
• Spoon the mixture into a greased tin measuring 28cm x 18cm.
• Bake in a preheated 180C oven for 20 to 30 minutes.
• When ready, the slices will be golden brown on the surface and cooked through when tested with a skewer.
• Prepare the lemon icing.
• Sift the icing sugar into a bowl.
• Add the lemon juice and the softened butter.
• Mix these ingredients together until smooth in consistency.
• When the slices are cool, spread the lemon icing on top.
• Allow to cool.
• Cut into approximately 16 slices.