Since some people asked the recipe of Gerbaud (Zserbó) I think I should share it with you guys.


  • 35 dkg flour
  • 30 dkg butter
  • 1 dl milk
  • 1 egg
  • 10 dkg sugar
  • 2 dkg yeast


  • 20 dkg sugar mixed with 15 dkg nutmeat
  • 40 dkg jam/marmalade


Imperial measurements:

25cm x 35cm = 10inch x 14inch
35 dkg flour = 12 oz
30 dkg butter = 10.5 oz
10 dkg sugar = 3.5 oz
2 dkg yeast = 0.7oz
1dl milk = half a glass :D
First you merge the butter and the sugar with the flour. Then you run the yeast in warm milk (add a bit of sugar). After it’s done, pour it into the sugar, and add the egg. Knead it together very well, and cut it into three pieces. Stretch them each out into the size of 25x35cm.
Now apply half the filling onto the first pastry piece. Put the second one on top, and put the rest of the filling on it. Cover it with the last piece.

Now it’s ready to be put into the oven. Let it bake until it’s golden brown on the top. Then pull it out of the oven, and pour some chocolate or cocoa-mass over it, and let it cool for a few hours.



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Cook’s note: the picture I used features the pastry I have confidence in: the Gerbeaud.

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