Hungarian Tarts Recipe

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Hungarian Tarts Recipe

 

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Hungarian Tarts

 

Ingredients


CHEESE FILLING

7 1/2 oz dry farmer's cheese
2 egg yolks
3 tbsp sugar
1/8 tsp lemon rind
1/8 tsp vanilla
1 cream, sour

ALMOND FILLING

1 egg
1/2 cup sugar
2 tbsp soft butter
1 cup gr. blanched almonds
1 tsp almond extract

PECAN FILLING

2 eggs
1 1/2 cup sugar, brown
2 tbsp melted butter
1/2 tsp salt
2 tsp vanilla
1 cup chopped pecans

WALNUT FILLING

1 lb ground walnuts
1/2 cup milk, warmed
1/2 cup sugar
3 egg whites
1 tbsp butter
1 tsp lemon juice

COOKIES FOR FILLING

1 lb cheese, cream
1 lb butter
1 lb flour

TARTS

1 lb butter
1 lb flour
1 lb cheese, cream

COCONUT FILLING

2 eggs
1 cup sugar
2 cup coconut (7 oz. pkg.)
1 tsp butter



 

Preparation

* added till smooth and of spreading consistency. If you cannot obtain
really dry cottage cheese (I can't here anymore); I have used Ricotta
(only the best grade). Omit the sour cream as the ricotta is not as
dry as the Farmer's Cheese; dry cheese is preferable. ALMOND: Mix
together for ALMOND FILLING. PECAN FILLING: Mix together for Pecan
filling. WALNUT FILLING: Mix all together, cool and spread or fill.
KIFLI-Hungarian filled cookies Mix well, form into one inch balls;
place in refrigerator overnight. The next day, roll thin,
individually, fill with walnut, apricot, or poppyseed filling. Bake
10 min. at 400. Brush with beaten egg white and sprinkle with sugar.
Walnut filling can be used in Nut Rolls, Kiflis or Tarts. Tart recipe
to follow, uses almond, coconut, pecan or walnut fillings. Mix well
and shape into 1/2 inch balls. Refrigerate over- night and press into
1" tart pans and fill with fillings as follows:almond-1/2 tsp.
pineapple preserves in bottom of tart, almond paste to 3/4 full-bake
15-20 min at 350 for Pecan tarts, put 1/2 pecan in the bottom of the
tart and fill 3/4 full with pecan filling. Bake 15-20 @ 350. Walnut
tarts: fill 3/4 full of walnut paste and bake 15-20 minutes @ 350.
COCONUT RECIPE ON THE NEXT PG. EVEN THOUGH YOU DIDN'T REALLY WANT
IT!!!!! Put jelly in the bottom of the tart. Fill 3/4 full with
coconut filling. Bake 1/2 hour @ 350. This is what we do with the
fillings, I wonder if they will work in your hats????? What do you
think??? FROM: LISA CRAWLEY (TSPN00B)

 

 

Servings: 12

 

 

 

 


 

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