Go Back
Zserbó slice squares stacked on a red glass serving tray, showing layered pastry with walnut filling, apricot jam, and a chocolate glaze.

Zserbó Slice – A Classic Hungarian Walnut, Apricot & Chocolate Slice

This classic Zserbó slice features thin layers of tender pastry filled with ground walnuts and apricot jam, then finished with a smooth chocolate topping. Originating from Budapest café culture, Zserbó is a make-ahead slice designed to rest, slice cleanly, and develop deeper flavour overnight. Balanced rather than overly sweet, it’s the perfect coffee-time bake and a timeless example of structured European pastry.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Servings: 12 people
Course: Dessert
Cuisine: Baking
Ingredients Equipment Method Video

Ingredients
  

Dough
  • 350 gm plain flour
  • 150 gm self-raising flour
  • 250 g unsalted butter cubed at room temperature
  • 3 egg yolks
  • 280 ml cream
  • Pinch of salt
Filling
  • 375 g ground walnuts
  • 140 g sugar
  • 50 ml liqueur Amaretto
  • 450 g apricot jam thick smooth texture
Chocolate Topping
  • 375 g chocolate 40%

Equipment

  • 1 Stand Mixer
  • 1 Stand Mixer Paddle
  • 1 Slice Tin 28 cm x 18cm
  • 1 Medium baking tray
  • 1 fork
  • 1 Cooks knife
  • 1 paring knife
  • 1 Rolling Pin
  • 1 Oven
  • 1 Food Processor (for grinding walnuts)
  • 1 Medium Bowl
  • 2 Spatula
  • 1 Spoon
  • 1 step palette knife
  • 1 double boiler
  • 1 Comb

Method
 

Dough
  1. Add the flour and self-raising flour and salt in a stand mixer with a flat paddle
  2. Add the butter and mix on a low speed until ½ mixed in
  3. Add the egg yolks and cream and mix on a medium speed until it forms a soft dough
  4. Don’t over mix
  5. Pop on the bench and divide into three even portions
Rolling out the sheets
  1. Pop a small amount of flour onto the bench and roll out a rectangle around 28cm x 18cm
  2. Repeat three times
  3. Lay on a baking tray with a baking paper and dock the surface well
  4. Par bake for 20 mins at 175C
  5. The pastry should show no signs of colour
  6. Cool completely
Filling
  1. Roughly grind the walnuts
  2. Add the sugar and apricot jam and liquer
  3. Mix in well by hand with a spatula
Making the slice
  1. Ensure the pastry first sheet is on the bottom of the pan using a slice tin 28cm x 18 cm
  2. Divide the filling into two equal parts
  3. Spread the first half of the filling evenly over the pastry
  4. Lay a second layer of pastry on top
  5. Spread the second half of the filling over the pastry
  6. Lay the final layer of pastry over the top
  7. Bake at 175C 25 mins until it is golden brown
  8. Cool completely
  9. Run a knife around the sides of the slice
  10. Turn out of the tin
Chocolate Coating
  1. Melt the chocolate over a double boiler over a low heat
  2. Pour over the pastry and spread over the surface with a step pallet knife
  3. Comb the surface
  4. Let set fully
  5. Set fully and cut into squares

Video