Hungarian Double Deck Pastry

Hungarian Double Deck Pastry

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  • 5 C all-purpose flour
  • 1 ½ C Pioneer® Sugar, divided
  • 4 tsp. baking powder
  • 2 tsp. baking soda
  • pinch of salt
  • 2 ½ sticks margarine, softened
  • 4 egg yolks
  • 1 C sour cream
  • 1 tsp. vanilla
  • 2 ½ C walnuts, ground
  • 2 lbs. apricot jam (if can’t find 2 lb. jar, weigh out 2 lbs.)


  1. In a large bowl sift together flour, 1 cup Pioneer® Sugar, baking powder, baking soda and salt. Cut in margarine. Add egg yolks, sour cream and vanilla; mix together by hand. Divide into three equal portions and wrap in wax paper, then chill.
  2. Mix together ground walnuts and ½ cup Pioneer® Sugar; set aside.
  3. Preheat oven to 350° F.
  4. On a lightly floured surface, roll out first portion of dough into a 10 x 15-inch rectangle. Place in an ungreased jelly roll pan. Sprinkle evenly with two-thirds of the walnut/sugar mixture.
  5. Roll out the second portion of dough and place on top of the first layer. Spread with jam and top with remaining nuts.
  6. Roll out third portion of dough and play on previous layers and sprinkle lightly with Pioneer® Sugar. Bake for 25-30 minutes or until lightly browned. Cool thoroughly. Cut the pastry in half the long way of the pan, then in fourths cross-ways of the pan so that you have eight equal portions. Wrap each portion in aluminum foil and refrigerate until ready to use. To serve cut each portion into 12 squares and place in mini paper cups.

Cook's Note

These pastries will keep nicely refrigerated for 2 weeks or frozen for several months.
**From the Kitchen of: Nancy J. Brown of Redford, MI.
Hungarian Double Deck Pastry
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