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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



This is a several centuries old Hungarian recipe and contrary to popular belief didn’t originate in Austria. Went by different names in the past; my very old Hungarian cook book lists it as “Vajas Tészta Rostélyozva”. It is sometimes called rácsos linzer, which is a misnomer, because it’s not really a linzer. Linzer was invented later by the Ruszwurm’s owner in Budapest in honour of General Linzer. But back to the original lattice bar recipe, there are endless variations, the best known lattice bar is made with apricot jam. Here I added a layer of ground walnuts over the jam. I baked my lattice bars in a square pan, but if you want to use a rectangular pan, you will have to double the recipe.

2 cups flour
pinch of baking soda
1/2 cup + 1 tsp butter
1/2 cup + 1/8 cup sugar
grated rind of 1/2 lemon
2 egg yolks
2 Tbsp sour cream
3/4 cup jam, I used apricot
1/2 cup ground walnuts [optional]

• Preheat the oven to 350F.
• In a large mixing bowl rub together the flour and the cold butter until it becomes a homogenous crumble.
• Add the sugar, grated lemon rind, egg yolks and the sour cream and kneed it into smooth dough.
• Now cut the dough into two equal parts.
• [If you are making a jam lattice bar, use 2/3 of the dough for the base and 1/3 for the lattice. Without the ground walnuts you will need a slightly thicker base, besides the thinner lattice will be prettier with more of the jam showing through. But adding walnuts alters things a bit and for that dividing the dough in equal parts is perfectly fine.]
• Roll out the base and lay it in a square parchment lined baking pan.
• Let the dough come up a little way around the sides. This will contain the jam.
• Spread the jam to the edge and sprinkle with the ground walnuts if using.
• Cut the remaining dough in half, and on a lightly floured surface roll them out with floured hands to two 1/2 inch ropes.
• Cut one of the ropes up into pieces to suit the size of the pan.
• Divide the ropes diagonally over the filling.
• Repeat with the second rope to make a lattice top.
• Brush the top lightly with some of the leftover egg white and place the pan in the preheated oven.
• Bake until the filling is hot and the crust is lightly browned.
• Let the bars cool slightly before cutting.
• For exact squares let the bars cool completely before slicing.



  1. Ez olyan csodasan finomnak nez ki. Ki fogom probalni. Jol esik a szivemnek, kulfodi magyarkent ezt a blogot vegigbongeszni.

    Koszonom a megosztast! :)

  2. Nagyon orulok es koszonom hogy irt.

  3. Köszönöm. Thank you for posting this recipe! One of my childhood favorites. My parents were from Hungary. This is one of things I've been wanting to bake for a long time, but did not have a recipe for. Sadly my mom and grandmother have passed away. I love making many of my childhood favorite Hungarian dishes.

  4. You are so welcome! It is always a pleasure when someone finds something familiar on my blog. The one thing I have in my favour, actually two things, I am still fluent in Hungarian and I am able to recall the taste of most of the dishes from my youth. I now wish I got some recipes from my grandparents while I had the chance, but at the time, none of it seemed important. I regret that now. At sixty-two, I am finally trying to recapture the old dishes. Of course, not every Hungarian recipe works and there are many claims about authenticity that may or may not be true. I can almost tell it beforehand and yet I still have failures. I made a puncstorta last week, the recipe came from a well know Hungarian site, but it was nothing what I remembered. I now know what was missing and what should not have been in the recipe and I will make it again. This is why I started this blog and in the meantime, I am trying to organize it into a cookbook format, and turn it into cookbooks for my family.

  5. Hi, Zsuzsa, what is the size of the baking pan you used for those bars?

  6. Mine was 8X8 inches, but 9X9 would work too. A rectangular pan would be a bit of problem, but you could increase the ingredients by about a quarter.

  7. So much fun to find your recipe! My mother was my Girl Scout leader back in the late 50's, and she found a version of it for the troop to bake for our cooking badge. I have made them ever since then and my daughter loves them. I am going to bake your version with my grandson this week.

  8. Thank you Kathy for sharing it with me. I suspect there were lots of Hungarian recipes floating around from the new immigrants following the 1956 revolution. Many of these originated with the newspaper columns of Hungarian chef Louis Szathmary. The beauty of his recipes was that he adapted them to North American food sources. Who knows, your mom may have been one of his readers.




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