Hungarian Tarts

Directions

For cheese filling: MIx all ingredients until smooth and of spreading consistency. If you cannot obtain really dry cottage cheese, I have used Ricotta (only the best grade) instead. Omit the sour cream as the ricotta is not as dry as the Farmer’s Cheese.

ALMOND: Mix together all ingredients.

PECAN FILLING: Mix together all ingredients.

WALNUT FILLING: Mix all together, cool and spread or fill. Hungarian filled cookies: Mix ingredients 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 minutes 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 ½ inch balls. Refrigerate over- night and press into 1inch tart pans and fill with fillings as follows:

-almond½ teaspoon -pineapple preserves in bottom of tart -almond paste to ¾ full Bake 15 to 20 minutes at 350 For Pecan tarts, put ½ pecan in the bottom of the tart and fill ¾ full with pecan filling. Bake 15 to 20 at 350. Walnut tarts: fill ¾ full of walnut paste and bake 15 to 20 minutes at 350. Coconut filling: Put jelly in the bottom of the tart. Fill ¾ full with coconut filling. Bake ½ hour at 350.