Week 7: Love Inspired – Hungarian Love Letters

When I saw these pastries over at Wonderland Kitchen, I knew I had to try and make them. They’re such perfect looking packages of yumminess! They were a little time consuming to make, only because of the three layers of dough (chilling and rolling time,) but I think they are worth it. And they make the house smell amazing!

For the dough:

  • 2 2/3 cups AP flour
  • 1 1/4 cups butter, cubed
  • 1 egg plus 1 egg yolk
  • 1/2 cup cold milk

Put flour and butter in a food processor and pulse until corse crumbs are formed. Mix together the egg, yolk and milk, and add to the dough while the food processor is still running. Once combined, turn dough out onto a flour coated surface and knead dough until texture is smooth and uniform. Divide the dough into three equal pieces, flatten, wrap in saran wrap and refrigerate for at least 3 hours. You can refrigerate overnight as well.

For the filling:

  • 3.5 oz walnuts, finely chopped
  • 1/2 cup sugar
  • 1/2 cup graham cracker crumbs
  • 1 tsp cinnamon
  • 3/4 cup raisins
  • 2 lbs green apples, shredded
  • One egg, for wash

In a bowl, combined nuts, sugar, graham crumbs & cinnamon. You can peel and shred your apples now too. Be sure to squeeze out the excess juice from the shredded apple or the finished product well get soggy. Roll out your first layer of dough and place it in your baking pan. I used a jelly roll pan, that was approximately 10.5″ x 14″. Sprinkle about 2/3 of the nut mixture evenly over the bottom layer of dough, add raisins to this layer as well.

Roll out your second layer and place it over this one. Spread the shredded apples evenly over the second layer, then sprinkle the remaining nut mixture over the apples.

Roll out the third layer, and cover the apples.

You can score the dough now, if you’d like, to make cutting easier later, but this is not necessary. Brush egg wash over the entire top.

Bake at 350 degrees for 35 minutes.



Honestly, they didn’t come out as pretty as I expected, but they tasted fantastic! I think I may have overworked the dough, or simply rolled it out too thin. I will be trying these again!


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