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Hungarian Tarts *** (Tspn00b)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: HUNGARIAN TARTS *** (TSPN00B)
 Categories: Desserts, Ethnic, Jewish, Holiday, Hungarian
      Yield: 12 Servings
 
MMMMM-----------------------CHEESE FILLING----------------------------
  7 1/2 oz Dry Farmer's cheese
      2    Egg yolks
      3 tb Sugar
    1/8 ts Lemon rind
    1/8 ts Vanilla
           Sour cream*

MMMMM-----------------------ALMOND FILLING----------------------------
      1    Egg
    1/2 c  Sugar
      2 tb Soft butter
      1 c  Gr. blanched almonds
      1 ts Almond extract

MMMMM-----------------------PECAN FILLING----------------------------
      2    Eggs
  1 1/2 c  Brown sugar
      2 tb Melted butter
    1/2 ts Salt
      2 ts Vanilla
      1 c  Chopped pecans

MMMMM-----------------------WALNUT FILLING----------------------------
      1 lb Ground walnuts
    1/2 c  Milk; warmed
    1/2 c  Sugar
      3    Egg whites
      1 tb Butter
      1 ts Lemon juice

MMMMM--------------------COOKIES FOR FILLING-------------------------
      1 lb Cream cheese
      1 lb Butter
      1 lb Flour

MMMMM---------------------------TARTS--------------------------------
      1 lb Butter
      1 lb Flour
      1 lb Cream cheese.

MMMMM----------------------COCONUT FILLING---------------------------
      2    Eggs
      1 c  Sugar
      2 c  Coconut (7 oz. pkg.)
      1 ts Butter
 
  * added till smooth and of spreading consistency. If you cannot obtain
  really dry cottage cheese (I can't here anymore); I have used Ricotta
  (only the best grade). Omit the sour cream as the ricotta is not as
  dry as the Farmer's Cheese; dry cheese is preferable. ALMOND: Mix
  together for ALMOND FILLING. PECAN FILLING: Mix together for Pecan
  filling. WALNUT FILLING: Mix all together, cool and spread or fill.
  KIFLI-Hungarian filled cookies Mix well, form into one inch balls;
  place in refrigerator overnight. The next day, roll thin,
  individually, fill with walnut, apricot, or poppyseed filling.  Bake
  10 min. at 400. Brush with beaten egg white and sprinkle with sugar.
  Walnut filling can be used in Nut Rolls, Kiflis or Tarts. Tart recipe
  to follow, uses almond, coconut, pecan or walnut fillings. Mix well
  and shape into 1/2 inch balls. Refrigerate over- night and press into
  1" tart pans and fill with fillings as follows:almond-1/2 tsp.
  pineapple preserves in bottom of tart, almond paste to 3/4 full-bake
  15-20 min at 350 for Pecan tarts, put 1/2 pecan in the bottom of the
  tart and fill 3/4 full with pecan filling. Bake 15-20 @ 350. Walnut
  tarts: fill 3/4 full of walnut paste and bake 15-20 minutes @ 350.
  COCONUT RECIPE ON THE NEXT PG. EVEN THOUGH YOU DIDN'T REALLY WANT
  IT!!!!! Put jelly in the bottom of the tart. Fill 3/4 full with
  coconut filling. Bake 1/2 hour @ 350. This is what we do with the
  fillings, I wonder if they will work in your hats????? What do you
  think??? FROM: LISA CRAWLEY (TSPN00B)
 
MMMMM

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