Rusyn Torte Recipe
The Rusyn Food Festival will be held at the Saint John The Baptist Orthodox Church in Ambridge from Aug. 7-9! If you can't attend, here's one recipe that you can try out in your own home!
Rusyn Torte Recipe
Dough
- 27 oz Flour
- 4.8 oz Egg Yolk (5-6 eggs)
- 2.7 oz Milk
- 2.7 oz Water (Luke warm)
- 16 oz butter (Cubed and cold)
- 4 tsp Dry Yeast
Start yeast in 2.7 oz of lukewarm water, sprinkle a little sugar on top of yeast mixture. Stir together.
Separate 6 eggs. You will need both the yolks and egg whites.
Put flour, butter in mixing bowl. Cut butter in using the paddle attachment or by hand . Mixture should look pea like
Add milk, egg yolks and yeast mixture to flour and mix until dough pulls away from side of bowl. 7-10 minutes.
Nut Mixture
- Fluff egg whites until the amount roughly doubles
- Add 22 oz finely ground walnuts, 6 oz sugar and 1.5 tsp to mixing bowl. Whisk together.
- Cut in fluffed egg whites to make but paste.
Icing
- 3 TBSP cornstarch
- 1 cup whole milk
Combine these two in a small saucepan and cook until mixture thickens, stirring constantly. Cool.
- ½ cup Crisco shortening
- ½ cup unsalted butter
- 1 cup sugar
In a mixer, cream these ingredients for at least 10 minutes and then add the above cornstarch/milk mixture along with
1 tsp. clear vanilla and a pinch of salt. Beat for at least 5 more minutes until well blended. (Make sure you beat it long enough, the icing will separate if not beaten long enough.)
