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Jókai szelet - Jokai bars, traditional Hungarian pastry

Named after great Hungarian romantic author, Maurus Jokai, in the 19th century:





For the pastry crust

300 g plain flour

200 g unsalted butter (room temperature)

100 g powdered sugar

1 teaspoon vanilla extract or 20 g vanilla sugar

1 large egg


Filling: home made raspberry jam (optionally red and sour jams like red currant, sour cherry, blackberry, or cranberry jam)



2 egg yolks

60 g powdered sugar

20 g vanilla sugar

1 tsp lemon zest (optional)


For the top:

100g raisins and sultanas

100 g walnuts or almonds, roughly chopped


Roll out dough, make three sheets, then bake them severally until golden. (Oven heat: 180° C) Fill with jam while pastry crust luke warm. After covering its top with the icing and scattering with raisins, sultanas and chopped walnuts, put it back the switched off but still warm oven for several minutes, until the icing stiffens.

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Taken on January 29, 2012