Hungarian tarts *** (tspn00b)

12 servings

Ingredients

Quantity Ingredient
7½ ounce Dry Farmer's cheese
2 Egg yolks
3 tablespoons Sugar
1 Egg
½ cup Sugar
2 tablespoons Soft butter
2 Eggs
1½ cup Brown sugar
2 tablespoons Melted butter
1 pounds Ground walnuts
½ cup Milk; warmed
½ cup Sugar
1 pounds Cream cheese
1 pounds Butter
1 pounds Butter
1 pounds Flour
2 Eggs
1 cup Sugar
⅛ teaspoon Lemon rind
⅛ teaspoon Vanilla
Sour cream*
1 cup Gr. blanched almonds
1 teaspoon Almond extract
½ teaspoon Salt
2 teaspoons Vanilla
1 cup Chopped pecans
3 Egg whites
1 tablespoon Butter
1 teaspoon Lemon juice
1 pounds Flour
1 pounds Cream cheese.
2 cups Coconut (7 oz. pkg.)
1 teaspoon Butter

Directions

CHEESE FILLING

ALMOND FILLING

PECAN FILLING

WALNUT FILLING

COOKIES FOR FILLING

TARTS

COCONUT FILLING

* added till smooth and of spreading consistency. If you cannot obtain really dry cottage cheese (I can't here anymore); I have used Ricotta (only the best grade). Omit the sour cream as the ricotta is not as dry as the Farmer's Cheese; dry cheese is preferable. ALMOND: Mix together for ALMOND FILLING. PECAN FILLING: Mix together for Pecan filling. WALNUT FILLING: Mix all together, cool and spread or fill.

KIFLI-Hungarian filled cookies Mix well, form into one inch balls; place in refrigerator overnight. The next day, roll thin, individually, fill with walnut, apricot, or poppyseed filling. Bake 10 min. at 400. Brush with beaten egg white and sprinkle with sugar.

Walnut filling can be used in Nut Rolls, Kiflis or Tarts. Tart recipe to follow, uses almond, coconut, pecan or walnut fillings. Mix well and shape into ½ inch balls. Refrigerate over- night and press into 1" tart pans and fill with fillings as follows:almond-½ tsp.

pineapple preserves in bottom of tart, almond paste to ¾ full-bake 15-20 min at 350 for Pecan tarts, put ½ pecan in the bottom of the tart and fill ¾ full with pecan filling. Bake 15-20 @ 350. Walnut tarts: fill ¾ full of walnut paste and bake 15-20 minutes @ 350.

COCONUT RECIPE ON THE NEXT PG. EVEN THOUGH YOU DIDN'T REALLY WANT IT!!!!! Put jelly in the bottom of the tart. Fill ¾ full with coconut filling. Bake ½ hour @ 350. This is what we do with the fillings, I wonder if they will work in your hats????? What do you think??? FROM: LISA CRAWLEY (TSPN00B)

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