Szőke Judit - Kiss Kitti: A kóser konyha. Skanzen füzetek 3. (Szentendre, Szabadtéri Néprajzi Múzeum, 2010)
Mix the flour, salt and sugar, add the butter or margarine, the egg yolks, the wine and stir them well until crumbly. Place the pastry on a sheet of foil, fold it into a loaf and knead it until it is soft, shiny and flexible, then leave it to rest in the foil for 30 minutes. In the meantime prepare the filling. Mince the nuts with 1A cup of sugar and add the grated lemon peel, lemon juice, vanilla and raisins. In a pan heat 2 tablespoons of water, 2 tablespoons of sugar and 1 tablespoon of butter or margarine and pour it in the nut mixture. The filling must be soft. In another pan heat the honey and the butter or oil. Divide the pastry into two parts, roll them into cylinders with a diameter of 20-23cms and cut them into 7 equal parts and make loaves from them. Knead every loaf into thin, round sheets, spread the middle with the honey mixture and put as much of the filling on it as needed. Lifting one end of the pastry fold it onto the filling and folding the other end back we roll it up. Finally, folding the two ends of the bags back, close them and with the fingers form a small crest on the top. Spread them with the honey mixture and bake them at 180 degrees for about 20 minutes, spread them again and put them back in the oven for another 15 minutes. 3 7 37 Recipe of Andras Körner; Körner; 2005.. 339-343. 34
