Zserbó Slices with Apricot and Walnut Filling

Why You’ll Love This Recipe

• Authentic Hungarian-style layers: tender yeasted pastry, tangy apricot, and walnut sweetness.
• High-shine dark chocolate glaze that slices cleanly for bakery-worthy presentation.
• Make-ahead friendly: flavors improve as it rests, perfect for holidays and gatherings.
• Clear, reliable measurements in grams and cups for consistent results.

Grocery List

• Produce: 1 lemon (for zest)
• Dairy: Unsalted butter, milk, 2 large eggs
• Pantry: All-purpose flour, instant yeast, granulated sugar, fine salt, vanilla extract, smooth apricot jam, finely ground walnuts, ground cinnamon, bittersweet chocolate (60–70%), optional neutral oil or extra butter

Full Ingredients

Yeasted Pastry

• All-purpose flour: 500 g (4 cups), plus extra for dusting
• Instant yeast: 7 g (2¼ tsp)
• Granulated sugar: 50 g (¼ cup)
• Fine sea salt: ½ tsp
• Unsalted butter: 200 g (14 tbsp), cold and cubed
• Warm whole milk: 180 ml (¾ cup), 105–115°F/40–46°C
• Large egg yolks: 2
• Vanilla extract: 1 tsp

Walnut Filling

• Finely ground walnuts: 250 g (about 2½ cups)
• Granulated sugar: 150 g (¾ cup)
• Lemon zest: 1 tbsp, finely grated
• Ground cinnamon: ½ tsp
• Fine salt: pinch
• Optional: dark rum 1 tbsp or vanilla 1 tsp

For Assembly

• Smooth apricot jam: 450 g (1½ cups), warmed
• Neutral oil or melted butter: for the pan (if not using full parchment lining)
• Parchment paper: to line pan with overhang for easy lifting

Chocolate Glaze

• Bittersweet chocolate (60–70%): 170 g (6 oz), finely chopped
• Unsalted butter: 25 g (2 tbsp), or 1 tbsp neutral oil for extra shine
• Optional: 1 tsp light corn syrup or glucose for a glossy finish

Step-by-Step Instructions

Step 1: Make a tender, buttery yeasted dough

In a large bowl, whisk together the flour, instant yeast, sugar, and salt. Rub the cold butter into the dry ingredients with your fingertips or a pastry cutter until it resembles fine, sandy crumbs with no visible chunks. Whisk the egg yolks, warm milk (105–115°F/40–46°C), and vanilla, then add to the bowl. Stir with a fork until shaggy, then knead on a lightly floured surface for 3–4 minutes until smooth and supple (it will be soft but not sticky). If using active dry yeast, bloom it in the warm milk with a pinch of sugar for 5–10 minutes until foamy before adding.

Step 2: Rest and divide

Shape the dough into a ball, cover, and rest at room temperature for 20 minutes to relax the gluten (no full rise needed). Line a 9×13 inch (23×33 cm) baking pan with a parchment sling. After resting, weigh the dough and divide into 4 equal pieces. Roll each into a smooth ball. Keep pieces covered so they don’t dry out.

Step 3: Mix the walnut filling and prep the jam

In a bowl, combine ground walnuts, sugar, lemon zest, cinnamon, and a pinch of salt. Stir in optional rum or vanilla, if using. Warm the apricot jam in a small saucepan over low heat until just fluid and spreadable; do not boil. If the jam is chunky, briefly blend or press through a sieve.

Step 4: Roll the layers and assemble

Lightly flour your work surface. Roll the first dough piece into a rectangle just larger than your pan; trim to fit and place it in the lined pan. Spread with ⅓ of the warm apricot jam, then evenly scatter ⅓ of the walnut mixture. Repeat with the second and third dough pieces, layering dough → jam → walnuts each time. Finish with the fourth dough sheet on top. Press edges gently to seal and prick the surface all over with a fork to prevent bubbles. Begin preheating the oven to 350°F (175°C) now.

Step 5: Bake until golden

Bake on the middle rack at 350°F (175°C) for 30–35 minutes, until the top is evenly golden and the center feels set when lightly pressed. Cool in the pan on a rack for 1 hour; the layers will firm and the jam will set.

Step 6: Glaze with dark chocolate

Combine chopped chocolate and butter (or oil) in a heatproof bowl set over barely simmering water; stir until smooth and glossy, 95–105°F (35–40°C). Add optional 1 tsp corn syrup for extra shine. Pour over the cooled pastry and tilt the pan to flood the surface; give a gentle jiggle to level. Smooth quickly with an offset spatula.

Step 7: Set and slice neatly

Let the glaze set at room temperature for 45–60 minutes (or chill 20 minutes). Lift the slab out using the parchment. For clean cuts, warm a thin sharp knife under hot water, wipe dry, and cut into 24 neat rectangles (6 by 4). Wipe the blade between cuts. Serve slightly cool or at room temperature.

Pro Tips

• Weigh the dough and divide evenly for perfectly uniform layers and bakery-style slices.
• Use a thick, high-fruit apricot jam; if loose, simmer 2–3 minutes to reduce before spreading.
• Dock the top layer well to prevent puffing and ensure a flat glaze.
• Let the pastry rest at least 2 hours after glazing; the flavors meld and slicing gets cleaner.
• For a mirror finish, pour the glaze when it’s fluid but not hot (around 95–100°F/35–38°C).

Variations

• Cocoa icing (classic): Whisk 180 g powdered sugar with 25 g cocoa powder and 3–4 tbsp hot water until pourable; spread instead of chocolate glaze.
• Orange twist: Replace lemon zest with orange zest and add 1 tbsp Grand Marnier to the walnut mix.
• Cherry version: Swap apricot jam for thick sour cherry preserves for a deeper, tarter flavor.

Storage & Make-Ahead

Store airtight at cool room temperature for up to 3 days or refrigerate up to 7 days. The flavor improves on day two. Freeze well-wrapped slabs or individual slices (without glaze or with fully set glaze) for up to 2 months; thaw overnight in the fridge, then bring to room temperature before serving. You can assemble and bake a day ahead, glaze the next day, and slice before serving.

Nutrition (per serving)

Approximate per slice (1 of 24): 340 calories; 23 g fat; 34 g carbohydrates; 5 g protein; 2 g fiber; 160 mg sodium. Nutrition will vary based on brands and exact thickness of layers.