Hungarian pie Gerbo

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   Ingredients for making dough: flour, sugar, margarine, egg, dry yeast, baking powder. Margarine should be soft.

2. STEP 2

   

   In 100 ml. We dilute 4 grams of warm milk. dry yeast. We leave it aside for a while.

3. STEP 3

   

   Sift 500 gr. flour. Mix with sugar (100 g) and baking powder (4 g).

4. STEP 4

   

   250 gr. Cut margarine into pieces and place in a bowl with flour.

5. STEP 5

   

   Grind into crumbs. This is done very easily with a fork.

6. STEP 6

   

   Add an egg. Mix.

7. STEP 7

   

   Pour in the yeast and milk and knead into a soft dough.

8. STEP 8

   

   Divide the dough into 4 equal parts (it’s better to do this using a scale), put each bun in a plastic bag and put it in a warm place for 1 hour.

9. STEP 9

   

   While the dough is resting, let's make the filling. For it we need: walnuts, dried apricots, apricot jam or jam, flour and sugar (if the jam is sour). I didn't add sugar. Some recipes use raisins instead of dried apricots. But the taste will be completely different. It’s still better to take dried apricots. The jam is apricot.

10. STEP 10

    

    200 gr. Wash dried apricots and pour boiling water for 15-20 minutes.

11. STEP 11

    

    250 gr. Lightly fry the peeled walnut kernels in a dry frying pan, stirring constantly. Let it cool.

12. STEP 12

    

    50 gr. fry flour in another frying pan until beige.

13. STEP 13

    

    Now you can drain the water from the bowl with dried apricots and place it on a paper towel.

14. STEP 14

    

    If possible, separate the nuts from the husk by rubbing them with your hands. Sometimes the husk produces bitterness in baked goods. Grind, but not finely.

15. STEP 15

    

    Combine chopped nuts and fried flour. Mix and crush with a wooden pestle. It is necessary for the nuts to release oil and for the flour to absorb it. The process is very desirable. But, to be honest, I forgot to do this, and in some places in the pie I felt a little flour in the filling. So I advise you not to neglect this step.

16. STEP 16

    

    Cut dried apricots into pieces.

17. STEP 17

    

    Now we take a ball of dough and roll it into a rectangular layer measuring 20x30 cm. Place it on a baking sheet lined with baking paper or on a silicone mat.

18. STEP 18

    

    Grease with 1/3 of the marmalade or jam. I had apricot jam and some very thick homemade jam. I mixed it all and got the right consistency. It shouldn't be liquid!

19. STEP 19

    

    Place 1/3 of the chopped dried apricots on top.

20. STEP 20

    

    Sprinkle with 1/3 of the nut mixture. In some versions of the recipe, all filling ingredients are mixed. Then the filling is divided into parts. But in this case, the nuts and dried apricots are distributed unevenly. I chose this option. Roll out the second dough ball, place it on the filling and repeat the process.

21. STEP 21

    

    There is no need to grease the top layer of dough. Prick it with a fork to prevent it from puffing up during baking and leave in a warm place for 30 minutes.

22. STEP 22

    

    Heat the oven to 180 degrees. The pie rose slightly. Bake for 25-30 minutes. Until golden brown.

23. STEP 23

    

    Remove the pie from the oven and let it cool slightly on the baking sheet.

24. STEP 24

    

    Making the glaze. For this we need: dark chocolate, cream and cognac. It is advisable to take heavy cream (from 30%). But I had 10%. The thickness of the glaze and the amount of time it takes to harden depend on the fat content of the cream.

25. STEP 25

    

    200 gr. Break the chocolate into pieces, pour in hot cream (80 ml.) Stir until smooth.

26. STEP 26

    

    Add 1 tbsp. cognac and mix well again. The result is a shiny thick mass.

27. STEP 27

    

    Cover the still warm pie with hot glaze. There is no need to coat the sides. We will trim them. When the icing has cooled on the cake, you can apply a wave-like pattern. I’m somehow not good at decorating dishes, so I didn’t do it.

28. STEP 28

    

    Allow the cake to cool completely and the glaze to set. I hurried and began cutting into the cake when the icing “set.” You need to let the cake sit overnight. Then the glaze will not be in the form of a thick mass, but will harden slightly. Some authors advise putting the pie in the refrigerator. I didn't do this. On the table overnight, the glaze hardens a little and becomes matte. Transfer the pie to a cutting board. Trim the edges.

29. STEP 29

    

    Cut into pieces. I got 15 of them.

Comments on the recipe

Hope

11.10.2023

4.7

A very interesting recipe because of its unusual dough. I decided to try it, but I didn’t have any apricot jam. I added some currants, it gave a light and pleasant sourness. The dough is simply incredible, the taste of shortbread and the softness of yeast! I made three cake layers; I don’t like thin cake layers, but ones that you can really feel. I used one chocolate bar, two is a lot. Thanks to the author for the recipe.

mother of a sweet tooth

11.10.2023

4.6

MariSHA! Thank you for such a delicious treat! I see that you are a chocoholic, you often have recipes with chocolate. I love him too!

Mila

11.10.2023

4.7

It’s not clear what to do with the remaining 2 koloboks...