Žerbo slices: Slovak walnut and apricot bars

Tip: tap a step to mark it as done.

1. Activate the yeast

   Crumble the yeast into the lukewarm milk, add 1 tsp of the powdered sugar from the measured amount, and let stand for 10 minutes until foamy.

2. Make the tender dough

   Sift the flour with the salt and remaining powdered sugar. Add the cold butter, cut into pieces, and rub it into the flour with your fingertips until crumbly. Add the yeast mixture and egg, and quickly work into a smooth dough. Divide into 4 equal portions, wrap in plastic wrap, and refrigerate for 30 minutes.

3. Prepare the filling

   Mix the ground walnuts with the granulated sugar and vanilla sugar. Stir the jam until smooth; if it is thick, warm it briefly.

4. Assemble the layers

   Preheat the oven to 170 °C (340 °F). Roll out each portion of dough on parchment paper to fit a baking pan approximately 25 × 35 cm. Transfer the first sheet of dough to the pan, spread with one-third of the jam, and sprinkle with one-third of the walnut mixture. Repeat with the second and third sheets, then place the fourth sheet on top.

5. Bake

   Prick the top sheet several times with a fork and bake for 35–40 minutes, until golden. Let cool in the pan.

6. Add the chocolate glaze

   Melt the chocolate and butter together in a bowl over a pan of hot water. Spread over the cooled cake and let set for 30 minutes.

7. Slice

   Using a sharp knife dipped in hot water, cut into pieces approximately 4 × 5 cm. Store in an airtight container in the refrigerator.

Tip: Red currant jam or thick plum preserves also work in place of apricot jam. Choose a tart variety to balance the sweet walnut filling.

This recipe was translated from the Slovak original: Žerbo rezy s orechmi, marhuľovým džemom a čokoládou