Hungarian Tarts *** Tspn00b Recipe

-------------------------------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* -------------------------------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)