Zserbo Szelet Hungarian Dessert

Hello lovelies! Hope you’re all having a fabulous weekend. My first time making Zserbo Szelet (Gerbaud Cake) which is a popular Hungarian dessert. It was a gift for my friend’s 40th birthday who requested this childhood favourite from her grandma’s kitchen. I had to get validation from her on the looks, the smell, the taste, and the texture of this dessert as I’ve never done it… and she gave me a thumb’s up! Yay!!! So, here’s my tweaked recipe of Zserbo Szelet and I’m hopeful that someday you would try something new in your kitchen. Enjoy!!! Filling: 1 1/2 cups of walnuts 1/4 cup sugar Apricot Jam (Apricot jam is the traditional filling for Zserbo Szelet.) Dough: 1/4 cup of warm milk 1 tsp yeast 2 cups A/P flour 1/4 cup sugar 1 tsp baking soda 1/4 tsp salt 1/2 cup unsalted butter, softened and cut into little pieces plus 1 tablespoon to grease the baking pan. 1/4 cup sour cream Topping: 12 oz bag of bittersweet chocolate chips Procedure: Grind walnuts in a food processor until they have a coarse consistency. Put the walnuts into a bowl and mix with sugar. Set aside. In a small bowl, mix the warmed milk and yeast. Stir and set aside until needed. In a separate bowl, sift flour, sugar, baking soda, and salt together. Stir the softened butter pieces into the flour mixture. Use a pastry blender to work the softened butter into the dry ingredients until small crumbs have formed. Pour the yeast and warm milk and add the sour cream to the bowl mixing with a wooden spoon until the dough forms a ball. Transfer the dough ball onto a floured surface and knead until smooth. Cut the dough into thirds. Butter the bottom of an 11x7 inch baking pan with one tablespoon of butter. Roll out one piece of dough until it’s large enough to fit into the bottom of your sheet pan. Stretching and adjusting the dough as needed so it completely covers the bottom. Spread a thin layer of Apricot jam over the dough. (Don’t put too much as it will make it too sweet!) Sprinkle half the walnut and sugar mixture over the jam. Roll out the second piece of dough and repeat step by layering the fillings over the top of the dough piece. Roll out the third piece of dough and carefully lay it on top of the second filling layer, making sure it completely covers the filling. Cover the pan with a clean dish towel and let it rise for one hour in a warm spot. Preheat the oven to 350 degrees Fahrenheit. Bake for 20 to 25 minutes then increase the oven temperature to 375 degrees and bake for 10 minutes or until the top is golden. Remove the baking pan from the oven and immediately scatter the 12-ounce bag of semi-sweet chocolate chips over the hot top. Once the chocolate chips begin to melt, after about 8 minutes, use a spatula to spread the chocolate over the top. Allow to cool completely and for the chocolate to harden before cutting into squares with a sharp knife. You can refrigerate to speed up the cooling process. Makes 18 2-inch square pieces. Music: Hello Tutorial by Zion T. Thank you for watching!💜Simplylovemocha