Zserbo with a Twist

12/05/2015

2 Min Read | 30 Min Prep | 8 Min Cook

Comments

---

Happy Hungarian St. Nicklaus day! I honour of the good ministry God did through Nicklaus of Myra and the fact that I've been fooling around with turning traditional Hungarian meals into gluten free ones I've decided to share this wonderful recipe for Zserbo with a Twist.

So somewhere on my mission to make authentic Hungarian food I made an innovative version of Zserbo turning the traditional layered cake/bread into a twisted cookie/bread. So I offer this neat recipe for unauthentic Zserbo Twists. Enjoy!

P.S. The Hungarians traditionally serve a pastry filled with poppy-seeds on St. Nicklaus day so you can also make a version of these that is more Christmas suited by using poppy seeds and honey in place of the apricot jam and walnut meal.

---

The Recipe

---

Cookie Ingredients:
850 grams GF All-Purpose Flour
(or: 150 grams Sorghum flour
280 grams Tapioca starch
200 grams Arrowroot powder
160 grams White rice flour
40 grams Whey protein
20 grams Soy flour)
1/2 tsp Baking Powder

7 grams Dry Active Yeast
1/2 cup Milk, tepid
125 grams Sugar + 1 tsp
600 grams Butter
3 eggs

Spread:
350 grams Walnut meal
200 grams Apricot jam

Chocolate Dip:
200 grams Chocolate, dark
1/4 cup Oil

Sift together the flour and baking powder.

Dissolve yeast and 1 tsp of sugar in milk. Let it's sit covered until it's foamy.

Cut the butter in the flour.

Mix the sugar with the eggs. Add the sugary egg mixture and yeast to the flour and work it together. Knead dough until it wont stick to your fingers. It will stick some but wont be sticky. Divide the dough into 2 parts.

Heat oven to 350F.

Starting with one part of dough, roll it 1/4 to 1/2 inch thick and 6 inches wide. Spread half of the jam on the dough with a brush or the back of a spoon. Sprinkle with half of the walnut meal (175 grams). Cut into 1/2 inch strips along the width (to the strips will be 1/2 inch wide and 6 inches long). Place the strips 1 inch apart on a cookie sheet and twist six or seven times.

Bake for 6-8 minutes, or until golden. Let cool 1 minute and remove from pan and set on a cooling rack to cool completely.

In a small sauce pan over low heat, melt chocolate in the oil. Dip the one end of each cooled Zserbo Twist in the melted chocolate and return to cooling rack until chocolate hardens.

---

Jollily signed,

Tamara Green