1/8 cup water
1-1/2 tsp yeast
1 tsp sugar
2-1/3 cups flour
1/4 cup sugar
3/4 cup + 2 Tbsp butter
1 1/2 cups walnuts, ground
4 squares bitter chocolate
1 Tbsp butter
• In a small bowl dissolve the yeast in 1/8 cup of warm water.
• Sprinkle the yeast with 1 tsp sugar.
• In a large bowl combine the flour with 1/4 cup of sugar.
• Add the butter to the flour mixture.
• With clean hands rub the butter into the flour for fine crumbs.
• Make a well in the center and add the yeast mixture.
• Break one egg into the bowl the yeast was in and lightly whisk with a fork.
• Add the whisked egg to the well and stir to combine.
• Kneed the dough until smooth, cover and set aside.
• Let the dough rest for 30 minutes, no longer.
• Meanwhile cut a sheet of parchment paper the exact same size as the rectangular* baking pan. This will be used for rolling out the dough. Set it aside.
• Next cut a larger sheet of parchment paper to fit the bottom of the baking pan; leaving two ends hanging down the sides for easy gripping.
• Lightly spray the parchment and the unlined sides of the pan with cooking spray.
• Grind the walnuts in the food processor and set aside.
• Force a small jar of apricot jam through a sieve and set aside.
• Preheat the oven to 350F.
• Divide the dough into 3 equal parts and pat them into rectangular disks.
• Place the smaller sheet of parchment paper on a flat surface and place the first disk on it. [Do not flour the parchment paper, you want the dough to stick.
• With a minimal amount of flour, roll out the dough to fit the parchment paper. You will have to play with the dough a bit to get a perfect rectangle.
• Place the dough inside the prepared pan and carefully peel off the parchment paper.
• Spread it lightly with apricot jam and sprinkle with 1/2 ground walnuts over the top.
• Roll out the second layer on the parchment paper as before.
• Place on the first layer and again spread it lightly with apricot jam and sprinkle it with the remaining walnuts.
• Roll out the last layer and place it on the top.
• Let it rest for 1/2 hour, no longer.
• Poke the top with a fork.
• Bake for 30 to 40 minutes until the top is golden brown.
• Place the pan on a rack and let it cool.
• Melt the chocolate and the butter in a double boiler.
• Pour the melted chocolate over the cooled bar evenly.
• Place the pan in the fridge and let the chocolate set completely.
• Remove chilled bar from the fridge.
• Grab the ends of the parchment paper and move the bar onto a large cutting board.
• Cut the zserbó evenly into long bars.
* If you find it a challenge to roll the dough so thin, I suggest you use a square pan instead of a rectangular pan. The layers will be of course thicker, but will still taste delicious.