Here’s a traditional Hungarian Zserbó Szelet recipe 🇭🇺🍯🌰
A classic layered dessert with yeast dough, walnut filling, apricot jam, and chocolate glaze.
🇭🇺 Zserbó Szelet (Hungarian Gerbeaud Slices)
Ingredients
Dough
- 3½ cups (450 g) all-purpose flour
- 1 cup (225 g) cold butter, cubed
- ½ cup (100 g) sugar
- 2 egg yolks
- ½ cup (120 ml) warm milk
- 2¼ tsp (7 g) dry yeast
- Pinch of salt
Filling
- 1½ cups (180 g) finely ground walnuts
- ¾ cup (150 g) sugar
- ¾ cup apricot jam
Chocolate Glaze
- 4 oz (120 g) dark chocolate
- 2 tbsp butter
Instructions
1. Dough
- Dissolve yeast in warm milk with 1 tsp sugar. Let foam 10 minutes.
- Mix flour, sugar, and salt. Rub in cold butter until crumbly.
- Add egg yolks and yeast mixture. Knead into a soft dough.
- Divide dough into 3 equal parts.
2. Assemble
- Roll first dough layer to fit a greased baking pan (9×13 in / 23×33 cm).
- Spread half the apricot jam, sprinkle with half walnuts mixed with sugar.
- Add second dough layer and repeat filling.
- Top with third dough layer. Prick with fork.
3. Bake
- Bake at 350°F (180°C) for 30–35 minutes until lightly golden.
- Cool completely.
4. Chocolate Glaze
- Melt chocolate and butter together until smooth.
- Spread over cooled cake.
5. Slice
- Let glaze set, then cut into neat squares.
Tips:
- The cake tastes even better the next day
- Use good-quality apricot jam
- Let it rest before cutting for clean slices
Storage:
- Keeps up to 1 week in an airtight container
- Perfect for holidays & coffee time ☕
If you want, I can:
- simplify it
- give grams-only measurements
- or write a Facebook caption for this classic dessert 🍰
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