Instructions:
- Make the dough
- Mix flour, sugar, yeast, and salt in a bowl.
- Cut in butter until crumbly.
- Add egg yolks and warm milk, knead until smooth.
- Cover and let rest for 30–40 minutes.
- Prepare filling
- Mix ground walnuts with sugar.
- Roll and layer
- Divide dough into 4 equal parts.
- Roll out the first piece to fit the bottom of your greased pan.
- Spread with ⅓ of the jam, then sprinkle with ⅓ of the walnut mixture.
- Repeat with the next two layers.
- Finish with the 4th dough layer on top.
- Bake
- Prick top layer with a fork to release steam.
- Bake at 350°F (175°C) for about 35–40 minutes, until golden brown.
- Glaze
- Melt chocolate with butter/oil until smooth.
- Spread evenly over the cooled cake.
- Let set before slicing into bars.
✨ Tips & Traditions:
- Best made a day ahead — the flavors blend beautifully overnight.
- Some Hungarian grandmas add a splash of rum to the walnut filling.
- Always cut into small, neat squares — it’s rich!
Would you like me to also share the Esterházy Torte (another iconic Hungarian layered dessert) so you have both to compare? 🍰🇭🇺
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