Hungarian Tarts

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

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

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

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

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

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)