As for the filling you can use any jam or preserve that you like usually any type of currants or berries is used. I used blueberry jam which I made myself but you use store bought jam too.

Linzer torte can be prepared a day ahead as it will develop in flavor and enhance.

To know how to make it please watch this video:

Ingredients:

• 1 1/2 cups flour
• 1 cup walnuts
• 1/4 cup almonds
• 1 cup sugar
• 1 tbsp cocoa powder
• zest of 1 lemon
• 1/2 tsp cinnamon
• 1/8 tsp ground cloves
• 1/4 tsp salt
• 200 grams butter at room temperature cut into cubes
• 2 egg yolks
• 1 tbsp lemon juice
• 1 tbsp milk
• 1 cup blueberry jam, to make it I used:
• 2 cups frozen blueberries
• 1 cup sugar
• 1 tbsp lemon juice

Tips:

• If you are making your own jam it is preferred that you make a day before so it has enough time to cool down.
• When mixing the butter with the flour mixture use a knife or a pastry blender so as to not overwork the dough and ruin the final texture.
• After preparing the dough, divide in half an wrap each half in nylon wrap and then place it in the fridge at least for an hour but up to overnight.
• You should use a spring-form pan or spring-form pie pan. Butter the base and place a parchment paper.
• After spreading the first half of dough as a base place in the freezer for 10 mins before brushing with the white egg wash and then bake at a preheated oven at 180 C for 15 mins.
• The baked base should cool completely before proceeding.
• Let the second half of dough stand at room temperature for 5 mins before rolling it out on a bench top dusted with flour.
• Place the strips of dough in a lattice pattern as shown in video and photos.
• Bake the torte in a preheated oven at 180 C for 45 mins.
• Cool completely before cutting and serving.

Pogača bread is a famous bread in the Balkans and Eastern Europe countries. It has different names and recipes. It is even similar to the famous Italian bread Focaccia. Traditionally Pogača bread was baked in wood ovens but now we can still make it at our homes.

The recipe that I’m using today is Macedonian. And to know how to make it please watch the video:

Ingredients:

• 750 g AP flour
• 250 ml lukewarm milk
• 2 eggs at room temperature
• 125 ml vegetable oil
• 3 tsp dried instant yeast
• 1 tsp sugar
• 2 tsp salt

Tips:

• The milk should be around 40 C.
• Make sure the eggs are at room temperature.
• Make sure that you knead the dough enough at least 10-15 mins
• If you feel that the dough is tough you can add milk one table spoon at a time until you feel the dough is soft.
• Let the dough prove in a warm place until it double in size
• You can create different shapes of Pogača as there are different braiding shapes that you can implement. The one in the video is easy and beautiful.
• After you form the bread leave it again to prove in a warm place for at least an hour.
• Bake the bread in a preheated oven at 180 C for 20-25 mins or until it is golden.

Beigli is a very traditional Hungarian roulade which is usually made around Christmas. You can have it with a walnut filling or a poppy seeds filling.

To know how to make the Walnut Roulade please watch this video:

Ingredients:
– For the filling:
:: 2 1/4 cup walnut
:: 1/2 cup bread crumbs
:: 3 tablespoons raisins
:: 2 tablespoons candied orange peel or orange marmalade.
:: pinch of ground cinnamon
:: 2/3 cup sugar
:: 1/4 cup water
:: 2 tablespoons honey
:: zest of one lemon

– For the dough:
::1 teaspoon instant dried yeast
:: 1/2 cup lukewarm milk
:: 2 cups flour
:: 3 tablespoons sugar
:: pinch of salt
::100 grams of cold butter cut into 1 cm cubes

– For the glazing
:: 1 large egg, its yolk and white separated

Tips:
– Make sure that the butter is cold
– Make sure to knead the dough long enough between 7 – 10 minutes.
– Lightly beat the egg yolk and the egg white separately before brushing each to the roulades’ surface.
– When rolling the roulades don’t roll them too tight
– Remember to pinch holes in the roulades’ sides and tops before putting them in the over so as they don’t burst from any steam inside of them.
– Only cut the roulades once they are completely cold.