Russian Torte Recipe

Name: Russian Torte
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: Serves 1 or more
Ingredients: 1 cup (2 sticks) unsalted butter; 4 large egg yolks; 3 cups all-purpose flour; ½ cup milk; 1 package (2 ¼ teaspoons) active dry yeast; 1 cup chopped walnuts or pecans; ½ cup granulated sugar; 1 teaspoon ground cinnamon; 2 (14-ounce) cans of apricot preserves; 4 large egg whites; 1 cup granulated sugar

Indulge in this exquisite Russian Torte, a stunning bar cookie perfect for holidays or any special occasion! Inspired by a family recipe passed down through generations, this dessert boasts a delicate pastry crust, a rich nut filling, sweet apricot preserves, and a cloud-like meringue topping. While the elegant presentation may seem intimidating, the recipe is surprisingly easy to follow. Prepare to impress your guests with this show-stopping treat – a delightful fusion of Russian and Hungarian baking traditions!

Prep Time 30 mins

Cook Time 75 mins

Calories 504 kcal

Protein 16g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Russian Torte

1 cup (2 sticks) unsalted butter
4 large egg yolks
3 cups all-purpose flour
½ cup milk
1 package (2 ¼ teaspoons) active dry yeast
1 cup chopped walnuts or pecans
½ cup granulated sugar
1 teaspoon ground cinnamon
2 (14-ounce) cans of apricot preserves
4 large egg whites
1 cup granulated sugar

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How to Make Russian Torte

**Make the Pastry:** In a large bowl, sift 3 cups all-purpose flour. Cut in 1 cup (2 sticks) unsalted butter, using a pastry blender or your fingertips, until the mixture resembles coarse crumbs.
Whisk 4 large egg yolks in a separate bowl. In a small bowl, warm ½ cup milk until lukewarm. Crumble 1 package (2 ¼ teaspoons) active dry yeast into the warm milk; let stand until foamy (about 5 minutes).
Add the egg yolks and the yeast mixture to the flour-butter mixture. Mix until a dough forms and pulls away from the sides of the bowl.
Divide the dough into 3 equal portions. Preheat oven to 350°F (175°C).
On a lightly floured surface, roll out one portion of dough into a 15x10-inch rectangle. Carefully transfer it to a lightly greased 15x10x1-inch jellyroll pan.
**Prepare the Nut Filling:** In a medium bowl, combine 1 cup chopped walnuts or pecans, ½ cup granulated sugar, and 1 teaspoon ground cinnamon.
Reserve ¼ cup of the nut mixture for topping. Sprinkle the remaining nut filling evenly over the dough in the pan.
Roll out the second portion of dough into a 15x10-inch rectangle and place it over the nut filling.
**Add the Apricot Filling:** Spread 2 (14-ounce) cans of apricot preserves evenly over the second layer of dough.
Roll out the third portion of dough and place it over the apricot filling. Gently crimp the edges to seal.
**Bake:** Bake for 25 minutes.
**Make the Meringue:** In a clean, dry bowl, beat 4 large egg whites with an electric mixer until stiff peaks form. Gradually add 1 cup granulated sugar, beating until glossy and dissolved.
**Assemble and Finish:** Remove the torte from the oven. Spread the meringue evenly over the top. Sprinkle with the reserved ¼ cup nut mixture.
Return to the oven and bake for an additional 10-20 minutes, or until the meringue is lightly browned.
Let the torte cool completely in the pan before cutting into diamond or square shapes.