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Hungarian Tarts*** (Tspn00B)

Make Hungarian Tarts*** (Tspn00B) at home with Dry Farmer S Cheese, Sugar, Vanilla, Soft Butter, and Brown Sugar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 7 1/2 oz
• 3 tbsp
• 1/8 tsp
• 1/2 cup
• 2 tbsp
• 1 1/2 cup
• 2 tbsp
• 1/2 tsp
• 2 tsp
• 1/2 cup
• 1/2 cup
• 1 tbsp
• 1 cup

Method (preview)

1. 1

   FILLING.

2. 2

   PECAN FILLING: Mix together for Pecan filling.

3. 3

   WALNUT FILLING: Mix all together, cool and spread or fill.

4. 4

   KIFLI-Hungarian filled cookies Mix well, form into one inch balls; place in refrigerator overnight.

5. 5

   The next day, roll thin, individually, fill with walnut, apricot, or poppyseed filling.

6. 6

   Bake 10 min. at 400.

7. 7

   Brush with beaten egg white and sprinkle with sugar.

8. 8

   Walnut filling can be used in Nut Rolls, Kiflis or Tarts.

9. 9

   Tart recipe to follow, uses almond, coconut, pecan or walnut fillings.

10. 10

    Mix well and shape into 1/2 inch balls.

11. 11

    Refrigerate over- night and press into 1 ″ tart pans and fill with fillings as follows:almond-1/2 tsp. pineapple preserves in bottom of tart, almond paste to 3/4 full-bake 15-20 min at 350 for Pecan tarts, put 1/2 pecan in the bottom of the tart and fill 3/4 full