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Hungarian Fruit And Nut Slices Recipe
|Active dry yeast||2 1⁄4 Teaspoon|
|Warm milk||1⁄3 Cup (5.33 tbs) (105 To 115 Â°F)|
|All purpose flour/Unbleached flour||4 Cup (64 tbs), unbleached (Pillsbury's BestÂ®)|
|Butter/Margarine||1 Cup (16 tbs) (ParkayÂ®)|
|Grated lemon peel||2 Teaspoon|
|Apricot preserves||1 Cup (16 tbs) (Kraft)|
|Sugar||1 Cup (16 tbs)|
|Walnuts/Finely ground nuts||1 3⁄4 Cup (28 tbs)|
|Chocolate chips||6 Ounce (1 Cup)|
Calories 153 Calories from Fat 67
% Daily Value*
Total Fat 8 g11.9%
Saturated Fat 3.1 g15.7%
Trans Fat 0 g
Cholesterol 22.4 mg
Sodium 12.5 mg0.5%
Total Carbohydrates 20 g6.6%
Dietary Fiber 0.6 g2.4%
Sugars 9.2 g
Protein 2 g4.3%
Vitamin A 3.4% Vitamin C 4.1%
Calcium 1% Iron 3.7%
*Based on a 2000 Calorie diet
Grease 13x9-inch pan.
In small bowl, dissolve yeast in warm milk; add sugar.
Let stand 3 minutes.
Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour, margarine, lemon peel, egg and egg yolks with pastry blender until crumbs form.
Add yeast mixture to flour; stir to form stiff dough.
If needed, add additional milk.
Knead dough until smooth, about 3 minutes.
Divide dough into 3 parts.
On lightly floured surface, roll out 1 part into 13x9-inch rectangle; place in prepared pan.
Spread 1/2 cup apricot preserves over dough.
Combine sugar and ground walnuts; sprinkle half over preserves.
Roll out second part into 13x9-inch rectangle; place over nut filling.
Repeat preserve and nut layers; top with third part of dough rolled to 13x9-inch rectangle.
Cover loosely with plastic wrap and cloth towel.
Let rise in warm place (80 to 85Â°F.) 1 hour.
Heat oven to 375Â°F.
Bake 25 to 35 minutes or until light golden brown.
In small saucepan, melt chocolate chips and shortening over low heat, stirring constantly.
Spread over bars.
Chill 1 hour; cut into bars.