250g all-purpose flour
250g butter or margarine
4 large egg yolks
3 tablespoons sugar
1 teaspoon salt
1 package active dry yeast (15g)
1/2 cup warm milk
1 tablespoon yeast in powder form
1/2kg all-purpose flour
For the filling:
250g ground walnuts
250g sugar
1 tablespoon vanilla extract
1 cup pomegranate jelly
For the topping:
100g dark or semi-dark chocolate
1 tablespoon butter or margarine
250g all-purpose flour
250g butter or margarine
4 large egg yolks
3 tablespoons sugar
1 teaspoon salt
1 package active dry yeast (15g)
1/2 cup warm milk
1 tablespoon yeast in powder form
1/2kg all-purpose flour
For the filling:
250g ground walnuts
250g sugar
1 tablespoon vanilla extract
1 cup pomegranate jelly
For the topping:
100g dark or semi-dark chocolate
1 tablespoon butter or margarine
Beat the butter or margarine with the egg yolks, sugar, and salt
Mix the yeast in powder form with the warm milk
Add the mixture of egg yolks to the dough
Add the yeast in powder form and all-purpose flour, mixing well
Add enough flour to be able to roll out the dough with a rolling pin
Divide the dough into three parts, cutting one slightly larger than the others
Roll out the larger piece of dough over a lightly floured surface, and line a rectangular baking dish (40cm x 26.5cm) with it, taking care to also line the sides
Prepare the filling: place the jelly in a saucepan with the vanilla extract and 1 tablespoon of water
Heat over low heat until melted
Let cool slightly and spread on the dough
Dust with half of the walnuts and sugar
Repeat this operation with the second layer
Cover with the third layer of dough
Bake in a moderate oven (170°C) until the dough is cooked and lightly browned
Let cool
Prepare the topping: melt the chocolate in a double boiler, then add the butter or margarine
Spread over the dough
Let cool and cut into squares.
