Make the dough: Dissolve the yeast in the lukewarm milk. Mix the flour, butter, powdered sugar, egg yolks, sour cream, and salt. Add the yeast mixture and knead into a smooth dough.
Divide the dough into four equal portions. Cover and let rest for about 30 minutes. Traditional versions commonly use multiple thin dough layers separated by the filling. (zserbo.info.hu)
Prepare the filling: Mix the ground walnuts, sugar, and cinnamon.
Roll the first portion of dough into a rectangle and place it in a greased baking pan, approximately 25 × 35 cm.
Spread a thin layer of apricot jam over the dough and sprinkle evenly with part of the walnut mixture.
Add the second layer of dough, followed by more jam and walnuts. Repeat with the third layer.
Place the final sheet of dough on top. Prick the surface several times with a fork and let the assembled pastry rest for about 30 minutes.
Bake at 160°C (320°F) for about 45–50 minutes, until lightly golden. (zserbo.info.hu)
Allow the cake to cool completely.
Make the topping: Melt the dark chocolate with the butter over a double boiler or gently in short intervals. Spread evenly over the cooled pastry.
Let the chocolate set completely, then cut into neat rectangular slices.
🇭🇺 Traditional Tip
Zserbó is often even better after resting. The apricot jam gradually softens and flavors the pastry layers, making the texture more harmonious. Some traditional recipes specifically recommend allowing it to rest before serving. (receptek.hu)
Sweet apricot jam + fragrant walnuts + buttery pastry + dark chocolate = one of Hungary’s most beloved classic desserts. 🇭🇺❤️
