Hungarian Gerbo Pie

Step-by-step cooking

1. Step 1:

   

   Dough preparation products: flour, sugar, margarine, egg, dry yeast, baking powder. Margarine should be soft.

2. Step 2:

   

   In 100 ml. of warm milk, we dilute 4 gr. of dry yeast. We put it aside for a while.

3. Step 3:

   

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

4. Step 4:

   

   250 gr. margarine cut into pieces and put in a bowl with flour.

5. Step 5:

   

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

6. Step 6:

   

   Add the egg. Mix it up.

7. Step 7:

   

   Pour the yeast with milk and knead the soft dough.

8. Step 8:

   

   Divide the dough into 4 equal parts (it is better to do this with 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 do 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. In some recipes, raisins are used instead of dried apricots. But the taste will be completely different. It is better to take dried apricots after all. The jam is apricot, after all.

10. Step 10:

    

    200 gr. dried apricots are washed and poured with boiling water for 15-20 minutes.

11. Step 11:

    

    250 gr. peeled walnut kernels are lightly fried in a dry frying pan, stirring constantly. Let it cool down.

12. Step 12:

    

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

13. Step 13:

    

    Now you can drain the water from the bowl with dried apricots and spread 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 gives bitterness in baking. Grind, but not finely.

15. Step 15:

    

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

17. Step 16:

    

    Cut dried apricots into pieces.

18. Step 17:

    

    Now we take a bun of dough and roll it into a rectangular layer, measuring 20x30 cm. Spread on a baking sheet, shot with baking paper or on a silicone mat.

19. Step 18:

    

    Lubricate 1/3 of the jam or jam. I had apricot jam and some very thick homemade jam. I mixed it all and got a suitable consistency mass. It should not be liquid!

20. Step 19:

    

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

21. Step 20:

    

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

22. Step 21:

    

    It is not necessary to lubricate the upper layer of the dough. We prick it with a fork so that it does not swell when baking and leave it in a warm place for 30 minutes.

23. Step 22:

    

    Heat the oven to 180 degrees. The pie rose slightly. Bake for 25-30 minutes . To a golden color.

24. Step 23:

    

    Take the pie out of the oven and let it cool slightly on the baking sheet.

25. Step 24:

    

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

26. Step 25:

    

    200 gr. chocolate break into pieces, pour hot cream (80 ml.) Mix until smooth.

27. Step 26:

    

    Add 1 tablespoon of cognac and mix well again. It turns out a shiny thick mass.

28. Step 27:

    

    Still warm cake is covered with hot icing. It is not necessary to coat the sides. We will trim them. When the glaze cools on the cake, you can apply a wavy pattern. Somehow, I'm having trouble decorating dishes, so I didn't do it.

29. Step 28:

    

    The cake should cool completely, and the glaze should harden. I hurried and began to slice the cake when the icing "grabbed". We need to let the pie stand 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 it. On the table overnight, the glaze hardens a little, becomes matte. Transfer the pie to a plate. Trim the edges.

30. Step 29:

    

    Cut into pieces. I got 15 of them.