"HUNGARIAN LAYERED CHOCOLATE NUT PASTRY"

FOR PURIM

Yield: 20 good-sized pieces

• 2 tbsp. solid yeast *
• 1/3 cup orange juice
• 4 cups flour
• 1 1/2 cup + 1/2 tblsp. butter (or margarine)
• 2 eggs
• 3 tblsp. white sugar
• Grated rind of 2 lemons
• 1/2 tblsp. lemon juice
• 1 cup chopped almonds
• 3 tblsp. jam (we used strawberry)
• 1 tblsp. cocoa powder
• 1 tsp. powdered coffee
• 1 1/2 tblsp. water
• 1 egg yolk

1. Grease a baking pan of size 12 x 15 inches, with margarine or Pam spray.
2. Preheat oven to 356 F.
3. Mix the yeast with the orange juice. Let sit for a few minutes.
4. Add to yeast mixture: the flour,
1 1/4 cup + 1 tblsp. butter (or margarine),
eggs,
1 1/2 tblsp. sugar,
grated rind of 1 lemon,
lemon juice.

Mix well and knead till pliable.
Let the dough sit in the refrigerator for at least an hour.

5. Make the filling:
mix together the chopped almonds,
1 cup sugar,
and grated rind of 1 lemon.
6. Divide the dough into 3 parts, and roll each part into a rectangle the same size as the baking pan.
The last part (which will go on top) should be a bit larger than the pan, to allow for shrinkage.
7. Lay the first part of the dough in the baking pan.
Brush with half the jam.
Sprinkle with half the filling.
Top with the second part of the dough, brush with the rest of the jam, and sprinkle with the rest of the filling.
Top with the third part of the dough (the part which was rolled out larger than the pan size), and seal the edges well.
Prick this top part in several places with a fork.
8. Bake in preheated oven for about 35 - 45 minutes, or until pastry is golden brown on top.
9. While pastry is baking, make the glaze: combine 1 1/2 tblsp. sugar, cocoa powder, powdered coffee, and water in a small pot.
Heat on stove, and stir until well mixed.
Remove from heat, and carefully fold in the egg yolk.
Add 3 1/2 tblsp. butter (or margarine), and stir until combined.
10. After pastry is done and has cooled, spread the glaze on top of the pastry.
Glaze may have to be gently reheated to make it spreadable.
11. Cut into squares and enjoy!
The traditional way to serve this is to put the squares into papers similar to but larger than petits-four papers, to show off the layers.

Enjoy!