Zserbó (Walnut and Apricot Layer Slices)

Dough and filling

1. Dough. Mix the flour (500 g4¼ cups), yeast (7 g2¼ tsp) and salt. Cut in the cold butter (200 g¾ cup + 2 tbsp) until crumbly. Add the egg yolks (3), powdered sugar (100 g¾ cup + 1 tbsp), sour cream (100 ml7 tbsp) and zest and knead briefly into a smooth dough; don't overwork it. Divide into 3 equal pieces and chill 30 minutes.

2. Filling. Mix the ground walnuts (300 g), granulated sugar (150 g¾ cup), warm milk (100 ml7 tbsp), cinnamon (1 tsp) and vanilla (1 tsp) into a moist, spreadable paste.

Assemble and bake

1. Heat the oven to 340°F (170°C) and line a 25 × 35 cm (10 × 14 inch) pan.

2. Roll the first piece of dough to fit the pan and lay it in. Spread half the apricot jam (200 g), then half the walnut filling. Roll the second piece, lay it on top, and spread the rest of the jam and filling. Roll the third piece and lay it on top. Prick the surface with a fork and brush with the beaten egg.

3. Bake 35 to 40 minutes, until golden. Cool completely.

4. Glaze. Melt the dark chocolate (200 g) with the butter (200 g¾ cup + 2 tbsp) and spread it evenly over the top. Let it set.

5. Cut into small squares, 3 to 4 cm (1¼ to 1½ inches). It is very rich.