Honey Zserbo
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
54
Spice
56
Sweetness
48
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
All-Purpose Flour1.5 tsps
Baking Soda1 cup
Unsalted Butter1 cup
Honey (warmed)1 cup
Sour Cream3 cup
Vanilla Sugar1 cup
MilkDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Line baking sheets with parchment paper
3
In a large bowl, stir together 4 cups of flour, baking soda and 1 cup of confectioners' sugar
4
Cut in 1/3 cup of butter using a pastry blender or by pinching between your fingers until the mixture is crumbly
5
Make a well in the center, and pour in the eggs, honey and sour cream
6
Stir until dough comes together
7
Divide into 4 equal pieces
8
Roll each piece of dough out into a equally large rectangle about 1/8 inch thick
9
Place on the prepared cookie sheets
10
Bake for 15 minutes in the preheated oven, or until firm and lightly golden
11
Bake in batches if you do not have enough room for all of the sheets at once
12
Set aside to cool
13
In a saucepan over medium heat, stir together 2 cups of confectioners' sugar, vanilla sugar, and 1/4 cup of flour
14
Gradually mix in the milk until smooth
15
Cook and stir until thick and dense like porridge
16
Remove from the heat, and stir in the butter
17
Allow to cool
18
When the pastry sheets and filling are both cool, spread 1/3 of the filling onto one sheet
19
Top with another sheet, and another third of the filling
20
Repeat, once more, ending with the final sheet of pastry on top
21
Slice into rectangles, and dust with confectioners' sugar before serving