In a large bowl, mix flour, sugar, and salt. Rub in the cold butter until crumbly.
Dissolve yeast in warm milk (if using fresh yeast; if instant, just mix it in).
Add egg yolks and milk-yeast mixture to the flour. Knead until smooth and elastic.
Cover and let rest 30–40 minutes.
Divide and roll:
Split the dough into 4 equal portions. Roll each into a rectangle (~22×30 cm / 9×12 in).
Layering:
Place the first sheet on a greased/lined baking pan. Spread with ⅓ of the apricot jam. Sprinkle with ⅓ of the walnut-sugar mix.
Repeat with the second and third layers.
Top with the fourth dough sheet. Prick with a fork to prevent bubbling.
Bake:
Preheat oven to 180°C (350°F). Bake for 35–40 minutes until golden brown. Let cool completely.
Glaze:
Melt chocolate with oil or butter until smooth. Spread evenly over the cooled cake.
Allow glaze to set before slicing.
Serving
Cut into neat rectangular slices. Traditionally, it’s served at room temperature with coffee or tea. The flavors deepen after a day or two, so it’s even better made in advance.
👉 It’s basically Hungary’s answer to layered bars — nutty, fruity, chocolaty, and elegant.
Would you like me to also share a shortcut version of Zserbó (like a quick pan dessert) for when you don’t have time to make the yeasted dough?
