Mezes Zserbo, aka Honey Cream Diamonds Of all the things to ever emerge from my kitchen, this is the one that has received more raves and requests than any other. Four exquisite layers of honey kissed pastry filled with a divine vanilla cream, diamond cut and sweetly dusted make this pastry one to remember. Around here, this is the one that is begged for on birthdays and is the much anticipated premier member of the holiday dessert table. And I have even made grand towering tiers of honey cream lusciousness for brides during my cake baking years. So in the world of famous desserts, I present to you what I call Honey Cream Diamonds, a Hungarian classic that we have loved since childhood. If I make it in the style of a cake, I have dubbed it Honey Cream Torte.
As you read through, you may begin to see why I have never given this recipe out...it's a bit tedious.
As you read through, you may begin to see why I have never given this recipe out...it's a bit tedious.
But trust me, with some patience and practice, your efforts will be sweetly rewarded! For one, the method for the pastry is a typical Hungarian style of rubbing the butter into the dry ingredients until it resemble a coarse meal (almost like Bisquick). Then the eggs and sour cream (and in this case, honey) are worked in by hand until the dough comes together into a soft "play-dough" consistency. And then, rolling this stuff out can pull a few surprise words out of your mouth! But don't be discouraged; I have developed a way of rolling out ultra thin sheets of sticky dough that if you stay with me, you'll become a pro and be on your way to pastry nirvana. And the filling is a two part cream that requires cooking a heavy "béchamel" base, probably the night before, and then combining that with a buttercream, to become a sweet velvet inlay. And when it's stacked and stored over night, cut into petite diamonds and given a sweet powdery finish, ahhhhhh, it's a true dainty delicacy of palate pleasure, and oh so worth it all!
MEZES ZSERBO, aka Honey Cream Diamonds
A classic Hungarian pastry composed of four thin layers of honey biscuit filled with white velvety cream. Though some recipes call for a chocolate glaze, I find it eclipses the delicate honey flavor, and prefer a light dusting of powder sugar. This must be made a day ahead to allow the pastry layers to soften.
Mezes Zserbo consists of 3 components: the Sweet Bechamel, (preferable made the day before to allow proper cooling), the pastry dough, and the butter cream (which will be combined with the béchamel). I offer detailed instructions here and welcome questions and comments.
Sweet Bechamel*
2/3 cup all purpose flour
½ cup sugar
2 cups whole milk
In a saucepan, combine flour with sugar stirring with a wire whisk to break up flour clumps. Starting with several tablespoons of the milk, gradually whisk in the milk until it’s fully incorporated. Cook on medium heat to start, and then reduce heat to low to prevent scorching. As it begins to thicken, you will notice that it will seem to be getting lumpy, but it will eventually become smooth as you continue to whisk. This is a very think béchamel! Cover by placing plastic wrap, wax or parchment paper directly on the top surface to prevent skin from forming as it cools. Cool completely in refrigerator. This is best made the day before.
A classic Hungarian pastry composed of four thin layers of honey biscuit filled with white velvety cream. Though some recipes call for a chocolate glaze, I find it eclipses the delicate honey flavor, and prefer a light dusting of powder sugar. This must be made a day ahead to allow the pastry layers to soften.
Mezes Zserbo consists of 3 components: the Sweet Bechamel, (preferable made the day before to allow proper cooling), the pastry dough, and the butter cream (which will be combined with the béchamel). I offer detailed instructions here and welcome questions and comments.
Sweet Bechamel*
2/3 cup all purpose flour
½ cup sugar
2 cups whole milk
In a saucepan, combine flour with sugar stirring with a wire whisk to break up flour clumps. Starting with several tablespoons of the milk, gradually whisk in the milk until it’s fully incorporated. Cook on medium heat to start, and then reduce heat to low to prevent scorching. As it begins to thicken, you will notice that it will seem to be getting lumpy, but it will eventually become smooth as you continue to whisk. This is a very think béchamel! Cover by placing plastic wrap, wax or parchment paper directly on the top surface to prevent skin from forming as it cools. Cool completely in refrigerator. This is best made the day before.
Pastry Dough
2 ¼ cups all purpose flour
½ cup sugar
1 tsp baking soda
¼ tsp salt
6 tbsp unsalted butter, room temperature
2 large eggs
¼ cup honey
2-3 tbsp sour cream
Preparation:
Set oven for 350 degrees
Cut a perfect rectangle out of parchment paper to 9”X12” size
Prepare clear and clean counter/table surface where you will cool 4 sheets of pastry, 9”X12” each.
Mix dry ingredients in mixing bowl. Work in the butter by hand until it becomes a mealy baking mix. This is not like making pie dough where you want some fat clumps to remain, but instead, the butter is to be nicely incorporated, see the images below.
2 ¼ cups all purpose flour
½ cup sugar
1 tsp baking soda
¼ tsp salt
6 tbsp unsalted butter, room temperature
2 large eggs
¼ cup honey
2-3 tbsp sour cream
Preparation:
Set oven for 350 degrees
Cut a perfect rectangle out of parchment paper to 9”X12” size
Prepare clear and clean counter/table surface where you will cool 4 sheets of pastry, 9”X12” each.
Mix dry ingredients in mixing bowl. Work in the butter by hand until it becomes a mealy baking mix. This is not like making pie dough where you want some fat clumps to remain, but instead, the butter is to be nicely incorporated, see the images below.
In a small bowl, whisk the eggs. Add the honey and whisk again. Then add 2 tbsp of the sour cream to this mixture, reserving the last tbsp to use only if the dough requires it. Make a well in the flour butter mixture and pour in the egg mix. Using your hands, incorporate the eggs into the flour to make a beautiful pastry dough, adding the remaining sour cream only if needed.
On a floured surface, form the dough into a large log, and divide into four equal parts (see images). A kitchen scale comes in handy here to ensure 4 equal weights. Depending on the weight of the flour, the eggs and the amount of sour cream you needed, it should weigh approximately 25-26 ounces, making each piece of dough around 6.5 ounces. Cover the dough with plastic to prevent drying out.
On a floured surface, form the dough into a large log, and divide into four equal parts (see images). A kitchen scale comes in handy here to ensure 4 equal weights. Depending on the weight of the flour, the eggs and the amount of sour cream you needed, it should weigh approximately 25-26 ounces, making each piece of dough around 6.5 ounces. Cover the dough with plastic to prevent drying out.
Cut a parchment paper template into 9”X12”. You will use this as a guide for rolling your dough to the proper size.
Now here’s the trickiest part, rolling out the dough ultra thin! On a rimless cookie sheet, sprinkle some flour (no butter or cooking spray). Take one of the dough pieces, well floured, and begin to flatten it to a disk shape in your hand. Placing it on the cookie sheet, while continuing to flatten, use your hand to coax it into a rectangle shape, pressing it thinner in the process. Then using a rolling pin, carefully expand the dough into 9”x12”, using your parchment template and don’t worry if the dough sticks to the cookie sheet. It will come away from the pan after baking as you run a frosting spatula under it to remove it from the pan.
In a 350 degree oven, bake the layer for 6 minutes, or until evenly golden.
Repeat for the 3 other pieces of dough. If you do not have 4 cookie sheets, wait until the pan cools completely before reusing it as the dough will become too soft to roll on a warm pan.
Now here’s the trickiest part, rolling out the dough ultra thin! On a rimless cookie sheet, sprinkle some flour (no butter or cooking spray). Take one of the dough pieces, well floured, and begin to flatten it to a disk shape in your hand. Placing it on the cookie sheet, while continuing to flatten, use your hand to coax it into a rectangle shape, pressing it thinner in the process. Then using a rolling pin, carefully expand the dough into 9”x12”, using your parchment template and don’t worry if the dough sticks to the cookie sheet. It will come away from the pan after baking as you run a frosting spatula under it to remove it from the pan.
In a 350 degree oven, bake the layer for 6 minutes, or until evenly golden.
Repeat for the 3 other pieces of dough. If you do not have 4 cookie sheets, wait until the pan cools completely before reusing it as the dough will become too soft to roll on a warm pan.
Butter Cream Filling
8 oz, (yes, that's 1/2 pound) unsalted butter, room temperature
2 ½ cups powder sugar
1 tsp vanilla
1 recipe Sweet Bechamel *(see above)
Beat together powder sugar, butter and vanilla until light and fluffy. On medium speed, beat in cold béchamel just until fully incorporated.
Assembly:
Saving the most perfect pastry layer for the top, place one pastry layer on cleaned rimless baking sheet. Spread with 1½ cups of the filling all the way to edges. Continue assembling by alternating pastry and filling, using the reserved best layer for the top. Cover with plastic wrap and refrigerate over night.
To serve, (this is best room temperature) cut away rough edges of assembled and set pastry (this is your secret kitchen stash!). Cut a 1½” strip of pastry, and then cut the log into diamonds. Place on serving platter, dust with powder sugar just before serving. Enjoy your reward and bask in the glory of a job well done!
8 oz, (yes, that's 1/2 pound) unsalted butter, room temperature
2 ½ cups powder sugar
1 tsp vanilla
1 recipe Sweet Bechamel *(see above)
Beat together powder sugar, butter and vanilla until light and fluffy. On medium speed, beat in cold béchamel just until fully incorporated.
Assembly:
Saving the most perfect pastry layer for the top, place one pastry layer on cleaned rimless baking sheet. Spread with 1½ cups of the filling all the way to edges. Continue assembling by alternating pastry and filling, using the reserved best layer for the top. Cover with plastic wrap and refrigerate over night.
To serve, (this is best room temperature) cut away rough edges of assembled and set pastry (this is your secret kitchen stash!). Cut a 1½” strip of pastry, and then cut the log into diamonds. Place on serving platter, dust with powder sugar just before serving. Enjoy your reward and bask in the glory of a job well done!
RSS Feed