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Hungarian Tarts

 

82

Yield

12

tarts

Prep

45

min

Cook

20

Ready

12

hrs

Trans-fat Free, High Fiber
 

Ingredients

Cheese filling
7 ½ ounces cheese
dry farmer's
2 each egg yolks
*
3 tablespoons sugar
teaspoon lemon zest
*
teaspoon vanilla extract
pure
*
1 x sour cream
*
Almond filling
1 each eggs
½ cup sugar
2 tablespoons butter
softened
1 cup almonds
blanched and ground
1 teaspoon almond extract
*
Pecan filling
2 large eggs
1 ½ cups brown sugar
*
2 tablespoons butter
melted
½ teaspoon salt
2 teaspoons vanilla extract
pure
1 cup pecans
chopped
Walnut filling
1 pound walnuts
ground
*
½ cup milk
warmed
½ cup sugar
3 each egg whites
*
1 tablespoon butter
1 teaspoon lemon juice
Cookies for filling
1 pound cream cheese
1 pound butter
1 pound all-purpose flour
tarts
1 pound butter
1 pound all-purpose flour
1 pound cream cheese
Coconut filling
2 large eggs
1 cup sugar
2 cups coconut
*
1 teaspoon butter

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 982g (34.6 oz)
Amount per Serving
Calories 443468% of calories from fat
 % Daily Value *
Total Fat 337g 518%
Saturated Fat 195g 974%
Trans Fat 0g
Cholesterol 1066mg 355%
Sodium 2653mg 111%
Total Carbohydrate 101g 101%
Dietary Fiber 14g 55%
Sugars g
Protein 133g
Vitamin A 197% Vitamin C 2%
Calcium 62% Iron 93%
* based on a 2,000 calorie diet How is this calculated?

 

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