This is an old Hungarian pastry recipe my grandmother used to make for special guests.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

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  • In a large bowl, stir together 4 cups of flour, baking soda and 1 cup of confectioners' sugar. Cut in 1/3 cup of butter using a pastry blender or by pinching between your fingers until the mixture is crumbly. Make a well in the center, and pour in the eggs, honey and sour cream. Stir until dough comes together.

  • Divide into 4 equal pieces. Roll each piece of dough out into a equally large rectangle about 1/8 inch thick. Place on the prepared cookie sheets.

  • Bake for 15 minutes in the preheated oven, or until firm and lightly golden. Bake in batches if you do not have enough room for all of the sheets at once. Set aside to cool.

  • In a saucepan over medium heat, stir together 2 cups of confectioners' sugar, vanilla sugar, and 1/4 cup of flour. Gradually mix in the milk until smooth. Cook and stir until thick and dense like porridge. Remove from the heat, and stir in the butter. Allow to cool.

  • When the pastry sheets and filling are both cool, spread 1/3 of the filling onto one sheet. Top with another sheet, and another third of the filling. Repeat, once more, ending with the final sheet of pastry on top. Slice into rectangles, and dust with confectioners' sugar before serving.

Nutrition Facts

576.3 calories; protein 6.7g 13% DV; carbohydrates 87.2g 28% DV; fat 23.2g 36% DV; cholesterol 89mg 30% DV; sodium 184.3mg 7% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/25/2011
If you are a beginner in baking...start with something else. Not easy to prepare but worth the money and time to invest if you know the technique how to prepare this one. Best if you have someone to teach you because it is tricky. Flour quality oven how much filling you use on one layer how thin is one layer.. you need to figure it out.. be patient and don't panic if you need to throw it out at the first one-two-three time.. You will know how to do it at the fourth.. I know it is wasting time and money but believe me..It worth it! Read More
(1)

Most helpful critical review

Rating: 1 stars
08/04/2008
If I could possibly give this recipe less than one star I could. I did not care for this recipe. First of all the dough needs nowhere NEAR 15 minutes to bake. My first batch it baked 10 minutes and was burnt. Second time around I baked it for only 6-7 minutes and it was more than enough. The filling was watery and never set - even after refrigerating for several hours. There are much better Zserbo recipes available elsewhere. Read More
(1)
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/24/2011
If you are a beginner in baking...start with something else. Not easy to prepare but worth the money and time to invest if you know the technique how to prepare this one. Best if you have someone to teach you because it is tricky. Flour quality oven how much filling you use on one layer how thin is one layer.. you need to figure it out.. be patient and don't panic if you need to throw it out at the first one-two-three time.. You will know how to do it at the fourth.. I know it is wasting time and money but believe me..It worth it! Read More
(1)
Rating: 1 stars
08/04/2008
If I could possibly give this recipe less than one star I could. I did not care for this recipe. First of all the dough needs nowhere NEAR 15 minutes to bake. My first batch it baked 10 minutes and was burnt. Second time around I baked it for only 6-7 minutes and it was more than enough. The filling was watery and never set - even after refrigerating for several hours. There are much better Zserbo recipes available elsewhere. Read More
(1)
Rating: 4 stars
11/19/2007
To much sugar!! Enough to send a diabetic to his eternal rest...... To much work to prepare!!! A Napoleon would be much easier to make!! No wonder it is made only for special guests... Read More
(1)
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