Walnut Cream Filling

Preparation info

    • Difficulty


Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About


  • ¼ cup milk
  • ¼ cup sugar
  • 1-inch pi


  1. Bring milk, sugar and vanilla bean to a boil; do not let the mixture boil over.
  2. Reduce heat. Stir in the ground walnuts and lemon juice. Let the filling simmer until thickened. Shut off heat and let the filling cool. Discard vanilla bean.
  3. After filling is completely cooled, whip the butter in a separate bowl till it is foamy. Then whip in the walnut f