"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Butter Cakes (Betty's Hungarian Pastries) Recipe

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This recipe for Butter Cakes (Betty's Hungarian Pastries), by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lorraine Plantz - Teledyne Turbine Engines
Added: Wednesday, July 16, 2008


Pastry Dough:
5 1/2 c cake flour
1 lb butter
1 T sugar
juice of 1/2 fresh lemon
2 T whiskey
1/2 pint sour cream
4 egg yolks

Walnut Filling:
1 lb ground walnuts
1 tsp vanilla
1/2 c milk
1 c sugar

Dough: Work butter into flour as for pie dough, leaving lumps about 1/2 size of pea.

Mix lemon juice, sugar, and whiskey in a cup and set aside.

Mix egg yolks and sour cream in a bowl. Take lemon juice mixture and add to flour, working together until all the flour is worked in. Divide dough into 3 balls, wrap in wax paper, and refrigerate overnight. Roll out dough and cut into 2 1/2 x 3 squares.

Walnut Filling: Place nuts in sauce pan, add milk and sugar. Heat until sugar dissolves. Add vanilla.

Fill pastries with nut filling and roll or pinch partially closed. Brush with beaten egg wash before baking. Bake at 350 degrees for 20-25 minutes.

At Christmas, I double the dough portion and fill half of them with apricot filling. These are the first cookies to go at my house!




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