Try something new for your next dessert with this apricot- and raspberry-infused Hungarian fruit square recipe.

This collection of Hungarian Recipes will give you a great taste of classic Eastern European fare. We love this cozy beef soup:

Hungarian cucumber salad is typically eaten with many heavy, meat-centric meals, and we eat it a little differently than other nations typically do.Usually, instead of eating a salad as an appetizer, we eat this right along side our main meal, alternating bites to get something heavy and something light at the same time.

This authentic traditional Hungarian Chimney Cake Recipe (Kürtöskalács) has a crunchy sugary exterior and a soft and fluffy interior. You'll find this treat in every single tourist hotspot in Hungary and Romania, but now you can make the original recipe straight from your kitchen.

A very brief history on the Hungarian embroidery with beautiful photos and stories.

This Hungarian Goulash is a rich beef and vegetable soup with bold and unique flavors from their famous Hungarian sweet paprika.

Hungarian Beigli is a traditional walnut and poppy seed roll which is served in many Hungarian families at Christmas as a special treat. The Christmas meal table would be incomplete without these rolls.

Learn how to make langos, a tasty fried Hungarian bread that is best enjoyed warm. To simplify the recipe, instant yeast and a stand mixer is used to make the dough.

These potato dumplings come from Hungary and they are really awesome. Made with mashed potatoes and rolled in buttered breadcrumbs, these little guys are guaranteed to become your favorites!

These pogacsa, Hungarian for “biscuit,” are perfect for parties. You may either add the following in the dough, sprinkled on top before baking, or both - finely shredded medium-firm fresh cheeses and aged dry hard cheeses, chopped pork crackling, minced cabbage, black pepper, hot or sweet paprika, minced garlic, minced red onion, caraway seeds, sesame seeds, sunflower seeds or poppy seeds.

The 10 authentic & traditional Hungarian desserts and sweets you must try when traveling to Hungary. The best pastries, cookies, cakes, tortes, and more!

Authentic Hungarian Farsangi Fánk is a sweet, light and airy doughnut that's perfect with your morning coffee or as a dessert! They're absolutely scrumptious!

This Hungarian dish is a dessert disguised as a soup.

I found this old-fashioned Zserbo Szelet Recipe in one of the vintage recipe binders I own. This traditional Hungarian holiday dessert recipe is also known as Gerbeaud cake.

This spread is a favorite in Hungary. Almost every household has a special way of making it. Main spices are ground caraway seeds that give its unique taste and sweet paprika powder for the nice orange colour.

Not too sweet, a touch tart, refreshing, and light. Delicious Apple Squares are THE PERFECT, super easy-to-make dessert! You'll get hooked.

Hungarian Apple Pie - or almás pite in Hungarian - is a delicious apple dessert. The simple apple filling that oozes cinnamon and sugar is baked between two layers of flakey, doughy crust. Popular in Hungary, it's a dessert recipe often passed down and across continents!

This traditional Hungarian dish features tender bulbs of kohlrabi stuffed with a flavorful pork and rice filling, and served alongside a kohlrabi soup made with the leftover scraps and greens.

Looking for a traditional goulash recipe? Look no further than Hungarian goulash, a hearty and savoury stew made with tender beef, vegetables, and warming spices.

This Hungarian Stuffed Cabbage is a hearty comfort food dish made from ground pork and rice encased in cabbage and cooked in tomato sauce and sauerkraut. It's a delicious low-carb meal!

I found this old-fashioned Zserbo Szelet Recipe in one of the vintage recipe binders I own. This traditional Hungarian holiday dessert recipe is also known as Gerbeaud cake.

Recipe video above. The national dish of Hungary! Boldly flavoured with stacks of paprika, lots of onion, garlic and capsicum/bell peppers, with fall apart hunks of beef. It's sort of a stew, sort of a soup. The broth is not supposed to be as thick as typical stews. It's naturally thickened slightly using fresh tomatoes that break down into the sauce.Serve like soup in bowls with bread for dunking. (Try cheese bread. Obsessed!).

This out-of-this-world doughnut recipe was submitted by none other than my sister’s Hungarian housekeeper!!! After demolishing an astonishing

I recreated the krémes of my childhood. With several years of on and off krémes experiments behind me, I am happy to announce my first batch of successful krémes! Krémes is a classic Hungarian treat. Krémes is made from real vanilla custard; predominantly eggs and milk. It is sandwiched between layers of flaky pastry and then dusted off with a layer of confectionary sugar… krémes is pure delight on all fronts. I remember two types of krémes; homemade and the coffeehouse version. Homemade krémes was delicious, fairly flat with runny yellow cream between 2 layers of flaky pastry. Coffeehouse krémes was not quite as yellow; but was tall and light and most likely had some gelatine in its custard layer. I especially loved Hauer’s krémes! Hauer was the original name of the coffeehouse, but it went by a different name during the communist era. Was it Erkel? I don’t remember. Besides my family kept referring to it as Hauer, the name change when the coffeehouse was privatized was just one of the many things communism was resented for. Go back yet another twenty four years, exactly four years before I was born. The war just ended. Budapest was bombed to hell and the people were hungry, very hungry. In desperation for some cash my great aunt, Olgi néni saved her food stamps and managed to bake a tiny pan of krémes. She packed it up and took it down to the corner of Rákóczi út and Szövetség utca to sell. Along came a bedraggled Hungarian soldier, just back from the front, and grabbed the pan out of her hands. He sat down on the pavement and polished down the entire pan. He then wiped his face on his sleeves and gave the empty pan back to my weeping aunt. Of course he didn’t pay for it, how could he? When I heard this story, I didn’t know who to feel sorrier for, my aunt or that soldier. So you see krémes imbedded itself into my family history in a variety of ways. HUNGARIAN CUSTARD SLICEVanilla Infused Milk 2 cups milk 1 vanilla pod Flaky Pastry 1-1/2 cup + 1 Tbsp flour 3/4 cup chilled hard margarine 1 pinch of salt 4 Tbsp cold water 4 tsp vinegar Custard Layer 8 egg yolks 1/2 cup sugar 1/3 cup + 1Tbsp flour 2 pkg. or 2 Tbsp real vanilla sugar 3 pkg. gelatine [21 g] 1/4 cup unsalted butter 8 egg whites 1/2 cup sugar 1 tsp fresh lemon juice candy thermometer is essential Topping 1/4 cup icing sugar • Make the vanilla infused milk first. • Heat the milk in a saucepan. • Scrape the seeds from the vanilla bean into the milk with a paring knife, and add the bean pod to the milk. • Cover, remove from heat, and infuse for one hour. • Next make the flaky pastry. • In a large bowl crumble the flour and the chilled margarine to fine crumbs. • Mix in the salt. • Place the cold water and the vinegar in a small dish. • Pour the liquid over the pastry crumbs. • Stir to combine and gradually form a rough ball. • Generously flour a board and roll out the pastry into a thin rectangle. • Roll up the pastry and divide into 4 parts. • Roll each division into a thin rectangle. • Stack the four rectangles on top of one another. • Chill for twenty minutes. • Divide the chilled pastry into two equal halves. • Roll out the first pastry very thin. • Fold it in half and place the folded edge in the middle of the 9X13 baking pan. • Unfold and arrange the pastry with deep folds as in the photo. • Let the dough go up the sides halfway, pastry will shrink during baking. • Place in a preheated 400F oven for 14-18 minutes. • Keep a watch, pastry burns easily. • When the pastry is golden brown, remove pan from the oven. • Immediately cut pastry into twelve squares. • Divide the long side by 4 and the short side by 3. • Wait a few minutes and very carefully remove the squares and set them aside in the same order as they were in the pan. These will go on the top later. • Roll out the remaining dough and arrange it in the baking pan as before. • Bake the second pastry sheet and set it aside. This will be the bottom of the krémes. • Next make the custard layer. • In a medium sized bowl beat the egg yolks and 1/2 cup sugar for 8 minutes • In a separate bowl whisk together the flour, gelatine and the vanilla sugar. • Gradually add the flour mixture to the beaten egg yolks and beat until smooth. • Remove the vanilla pods from the vanilla infused milk. • Gradually add the vanilla infused milk to the bowl with the eggs and the flour. • Transfer custard to a medium sized pot. • Attach the candy thermometer to the side of the pot so you can keep an eye on the temperature. • Over medium heat and continually stirring heat the custard. • Do not let custard heat beyond 80C [176F] for this recipe. • When the custard reached 80C remove from heat. • Stir in the butter and set aside. • While the custard is cooling whip the egg whites. • With clean beaters beat the egg whites until soft peaks form. • Add the lemon juice and beat until almost stiff. • Add 1/2 cup sugar and beat until very stiff and shiny. • Very slowly and gradually, gently fold the custard into the stiff egg whites. • Pour on top of the bottom pastry layer and place in the fridge. • Make sure the pan is level on the shelf. • When the gelatine is beginning to set, place the pastry squares on the top. • Let the krémes chill thoroughly. • Before serving generously sift icing sugar on the top. • Cut the slices between the pastry squares.

Hungarian Cabbage Noodles - the ultimate comfort food. Homemade egg noodles with cabbage and onions that have been caramelized until golden in butter.

Hungarian cottage cheese dumplings are quick and easy to make, such a delicious dessert, its flavour will remind you of cheesecake.

Hungarian-Jewish shlishkas (sometimes called shlishkes) are dumplings made with grated cooked potatoes similar to Italian gnocchi.

Hungarian cottage cheese pasta unique is the special combination of warm pasta cooked with cottage cheese and mixed with hot, crisp bacon strips.

This Hungarian cake is easy to make but moist and full of chocolate with a splash of rum in the cream filling.

Hungarian Cheese Sticks (Sajtos Rud) – this recipe came from my Aunt Agi in Budapest. I have done my best to convert to imperial measures, but to be sure, you should use the metric. Added not…

Citizens, it is a stated fact that the Hungarians have taught both the French and the Austrians virtually everything there is to know about baking killer desserts. I've covered many Hungarian desserts here on TFD

This is a traditional recipe - the way my mum prepares it and my grandma used to make it. It's very yummy and makes a great, vegetarian dessert or snack. It's a little similar to cheesecake in flavours.

Lángos - also known as Hungarian Fried Bread - is a tasty way to enjoy European street food. Made from deep-fried dough, this fried bread delight can be smothered in a creamy garlic sauce and coated with shredded cheese!