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Hungarian Love Letters

appetizers, cheese/eggs, fruits

2 2/3 cups flour
plus flour for dusting
1 1/4 cups butter
2 whole eggs
1 egg yolk
1/2 cup milk
3/4 cup walnuts; coarsely ground
3/4 cup sugar
1/2 cup graham cracker crumbs
1 teaspoon ground cinnamon
1/2 cup raisins
rinsed with water and dried
2 1/2 pounds green apples
peeled, cored, and shredded

In a large mixing bowl, place the 2 2/3 cups flour. With a pastry blender or fork, cut in butter until mixture forms balls the size of peas; make a well in the center. Pour in 1 whole egg, egg yolk, and milk. With 2 spoons mix together liquid and dry ingredients until well blended. Shape into a ball. Turn dough out onto a floured board and knead until smooth (about 5 minutes). Form into a loaf, wrap in waxed paper, and chill 2 hours or overnight. Preheat oven to 350 degrees. In a small bowl combine nuts, sugar, cracker crumbs, and cinnamon; set aside. On a floured board divide dough into 3 equal portions. With a floured rolling pin, roll out 1 portion large enough to line the bottom and sides of an 11 by 18-inch baking pan. Fit dough into pan and spread two thirds of the nut mixture over dough. Distribute raisins evenly over nut mixture. Roll out second portion of dough the same size as the first and fit it over nut-covered layer. Mix apples with the remaining nut mixture and spread it over dough. Roll out final dough portion the same size as others and fit it over apple filling. Crack the remaining whole egg into a small bowl, beat well, and brush over surface of pastry. Let stand a few minutes and brush again. Dip fork tines into warm water and run tines diagonally from upper left to lower right corner of pastry, scoring entire surface. Repeat, running lines from upper right to lower left corner to create a pattern of crossed lines. Bake until evenly browned (30 to 35 minutes). Remove pan to a wire rack to cool for several hours. Serving Ideas : Cut into small rectangles to serve. NOTES : Yield: 30 servings.

Contributor: © 1995 Cole Group, Inc.

Yield: 30 servings

Preparation Time: 0:00

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