Diós kosárka is a sort of cupcake made up of shortcrust pastry and walnut filling. These cupcakes used to be baked for weddings because they could be prepared 2-3 days earlier and stay fresh long. In many families diós kosárka is still served at special events.
The cupcakes are baked in special scalloped pans, but a muffin tin can also serve the purpose. Pans must be buttered thoroughly so that the cupcakes can be removed easily. Let the cupcakes cool before getting them out of the pan.
For the dough:
- 400 g (~3 1/4 cups) flour
- 15 g (~3 tsp) baking powder
- 100 g (~3/4 cup) powdered sugar
- 4 egg yolks
- 250 g (~1 cup) butter
For the filling:
- 400 g (~4 1/3 cups) ground walnuts
- 200 g (~1 1/2 cups) powdered sugar
- 4 egg whites
- 1 tsp lemon zest
- 100-150 g (~5 oz) apricot jam
- 80-100 g (~1/3 cup) melted butter for greasing the pans.
You will need a set of 25-30 cupcake baking pans (size: 3″ across, 1 1/2″ depth)
Thoroughly butter the pans.
Mix up flour, sugar and baking powder. Add egg yolks and diced butter, and knead into a smooth dough. Roll out the dough until 4-5 mm thin. With a 3 inch cookie cutter cut out circles and place them into the tins. Press the dough gently into the pan to stick it around the hole. Put a teaspoon of apricot jam in each pastry shell.
Whisk the egg whites and powdered sugar until stiff peaks form, then gently fold in ground walnuts and lemon zest. Fill each pastry shell with the filling. Place the cupcakes onto a baking tray and bake them in an oven preheated to 180°C for 15-18 minutes or until golden brown.
Let the cupcakes cool before you remove them from the pans.