Kiffles (kiflis) are traditional Hungarian cream cheese pastry cookies with assorted fruit and nut fillings like apricot, almond, and poppy.
Recipe updated november 2018 I ’m always looking for inspiration for my recipes and every morning while i drink my...
Try something new for your next dessert with this apricot- and raspberry-infused Hungarian fruit square recipe.
From caramel-topped Dobos torte to vanilla-laced krémes, you'll find these classics in Budapest's pastry shops.
Recipe updated november 2018 I ’m always looking for inspiration for my recipes and every morning while i drink my...
Hungarian Kifli Cookies - Rich and flaky traditional Hungarian cookies filled with a light walnut filling. Perfect Christmas cookies!
Have you ever craved a delicate pastry that melts in your mouth, leaving a lingering sweetness on your taste buds? If so, look no further than the enchanting world of Solo Kolacky.
The 10 authentic & traditional Hungarian desserts and sweets you must try when traveling to Hungary. The best pastries, cookies, cakes, tortes, and more!
Learn how to cook the traditional Hungarian recipes. Collection of the most famous Hungarian soups, main dishes, desserts, spreads.
Apricot Kolacky Cookies (kiffles) have flakey cream cheese pastry dough wrapped around an easy apricot filling! These two-bite cookies are buttery, crisp and addicting.
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.
Gerbeaud Cake (Zserbó) is a delicious layered yeast cake with an apricot walnut filling, covered in thin chocolate glaze. Traditionally it is a holiday dessert, made at Christmas or Easter time. Gerbeaud cake is probably the best known Hungarian dessert, I grew up eating it all the time.
So how long did you think that it would take for me to get back to baking?! After a couple of weeks of green smoothies , granola bars and hummus , my sweet tooth finally won out and I my oven came calling.
Apricot Kolacky Cookies (kiffles) have flakey cream cheese pastry dough wrapped around an easy apricot filling! These two-bite cookies are buttery, crisp and addicting.
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!
The “csöröge” dough
Hungarian apple cake is a true Hungarian classic, quite popular in the country. Is it a pie or a cake? It is definitely delicious, an easy to make dessert filled with sweetened shredded apple spiced with cinnamon and lemon.
Pronounced: Poe-gotcha! These Hungarian biscuits are a must at any dinner party.
This cake is one of the famous traditional Hungarian desserts. It was called after a popular Hungarian gipsy first-violinist. His name wa...
Hungarian Poppyseed Pinwheel Cookies are traditional Old World spiraled cookies with a delicious poppy seed filling. Hungarian Poppyseed Pinwheel Cookies By Sue Lau | Palatable Pastime This is one of those cookies I made because I found it attractive and because Bill likes these type of eastern and northern European types of cookies. as well as hamantaschen and kringla. There was a greater amount of these up in Wisconsin where he was raised. Most of my experience growing up in St. Louis had been with poppyseed in muffins and quick breads, of which I am very fond. Early on before
Learn how to cook the traditional Hungarian recipes. Collection of the most famous Hungarian soups, main dishes, desserts, spreads.
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.
The light, crumbly texture of this shortbread from Dorie Greenspan, owes to a clever technique: freezing the dough and grating it.
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.
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.
While Lora, Cake Duchess, is one of my oldest and dearest friends for the last four years on social media, this is the first time she's been a guest on Food Wanderings. I am squealing with glee here. With Lora being such a gifted avid baker I am super excited she is sharing with 'Baking with Heritage' her Hungarian family's heirloom Kakaós Csiga {Chocolate Snails} recipe. I switched to consistently using heat resistant glass and ceramic bowls to proof my dough because of Lora. Her dough in the photos always seems to rise so effortlessly. You might be familiar with Lora's community-wide monthly baking project 'Twelve Loaves'. Join her every month for a fun baking project. She is also a partner with the 'Bundt a Month' monthly baking effort. A recent favorite of mine is Devil's Food Bundt Cake with Caramel Glaze. Lora, a beautiful mother of two adorable kids, a boy and a girl, has been a wonderful supportive friend. She's been grieving the loss of her Sicilian father and captured it in this heartfelt An Italian Cake and Grief post. See the previous posts in the 'Baking with Heritage' series below. If you wish to be a guest in this series please drop me a note. Please note that Lora made her riff of Kakaós Csiga with added Nutella but for those of us who have tree nut allergies she is suggesting just as delicious cocoa-sugar-butter alternative. Hello! I am Lora from Cake Duchess. It is such a pleasure to be here today on Shulie’s incredible blog. Shulie and I have been discussing my guest posting for her Baking with Heritage series for a while now. Due to the loss of my father, the post was postponed until now. Preserving a family’s heritage is very important to me. As the daughter of a Hungarian mother and a Sicilian father, my life has always revolved around both of those cultures. It was important for my parents to keep our heritage alive during my childhood. Now I am preserving this heritage for my children in my baking and other recipes from my parents. Baking is something I take very passionately. I especially love to make yeasted breads and sweets. I remember my mother’s aunt baking her Hungarian sweets when I was a little girl. She was like my grandmother and she only spoke to us in Hungarian. Her name was Mariskaneni. Mariskaneni was quite the baker. She lived just next door to us and her house was my second home. I would go over mostly every day after school. I would enter her house and immediately hear the whirl of her mixer or even better, smell what wondrous dessert or bread she had just finished baking. One thing I fondly remember her baking are these kakaós csiga “chocolate snail”. Kakaós csiga is a Hungarian pastry that is just over a 100 years old. Mór Pösch is the first baker that created the kakaós csiga in Göd, Hungary. He created this sweet to celebrate his 33rd birthday in 1908. It is a very popular pastry in Hungary and is enjoyed by kids that grab one from a bakery on the way to school and by anyone just craving a delicious chocolate pastry. Hungarians will argue what is the best way to prepare their chocolate snail. Some may like a thicker pastry and hardly any filling. Some may prefer more filling and a crispier pastry. There may be the fans that dig in to get directly at the cocoa parts that turn a little caramel like while it bakes. We prefer ours with just the right amount of filling. I know some Hungarians that add cinnamon to the filling and some that don’t. I prefer my filling with cinnamon. If I happen to have Nutella around, I like to add some to my filling. It’s not the most traditional way to fill it, but my customers here do not complain one bit. I know there is a tree nut allergy in Shulie’s family. For those that can’t eat Nutella or don’t like it, you could brush the rolled out dough with melted butter (about 4-6 Tablespoons), sprinkle on the cocoa mixture and proceed with the rest of the recipe. They are almost like a cinnamon roll, but are not baked in a round pan. They are placed loosely one by one on a baking sheet. You leave a little piece of the dough out around the edge to create the “snail” shape. Since my son at the moment loves snails, I exaggerated the snail shape a little. The dough is a recipe I use for mostly any sweet bread. This is a roll that is perfect to bake on a cooler fall day; so nice with a hot cup of a coffee or tea and of course, enjoyed better with friends. Thank you for having me here today on your wonderful series, Shulie. Kakaós Csiga {Chocolate Snails} 1 cup whole milk 1 (1/2 ounce) envelope active dry yeast 1/4 cup warm water (100 to 110 degrees) 3 tablespoons granulated sugar 2 eggs 1/4 cup unsalted butter, melted 4 1/2-5 cups all-purpose flour 1/2 teaspoon salt For the filling: 3/4 cup Nutella or chocolate spread (optional) 1/4 cup sugar 1/4 cup unsweetened cocoa powder 1/2 teaspoon cinnamon For just before baking 4 Tablespoons unsalted butter, melted Heat the milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature. Meanwhile, sprinkle the yeast over the warm water in a large bowl. Add 1 Tablespoon of the sugar and let stand until foamy, about 5 minutes. Beat in the remaining 2 Tablespoons of sugar, eggs and butter. Beat in cooled milk. Slow down the mixer speed and gradually add the flour and salt, stopping the mixer to scrape down sides of the bowl, until a soft dough forms. Turn dough onto a lightly floured work surface and knead the remaining flour into the dough, adding more flour if too sticky. Knead for about 5 minutes until dough is soft and smooth. Grease a large bowl with oil. Place the dough in the bowl and swish it around the bowl to cover all the dough with oil . Cover with plastic wrap and place in a warm spot until doubled in size; about 1 1/2 hours. Punch down dough. Roll out dough on a lightly floured surface to an 18 x 12-inch rectangle. In a small bowl, combine the cocoa powder, sugar and cinnamon. Spread the Nutella over the dough, leaving a 1-inch border on the sides. Sprinkle on the cocoa mixture Brush the borders with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal. Cut crosswise into 1 1/2 inches wide pieces. Clean knife after each slice to make it easier to cut. Place the pieces about 2 inches apart on a parchment paper lined baking sheet. Pull out a little part of the dough on the corner to give it a little bit of a snail shape. Cover and let rise for about 30 minutes while the oven heats to 325 F. Brush the rolls with butter before placing in the oven. Bake for about 25-30 minutes, or until they are a nice golden color. Check the rolls at about 22 minutes. Every oven is different. Cool a little before serving. Sprinkle with powdered sugar. Baking with Heritage series: A Romanian Flatbread with Roasted Tomatoes An Argentinian Tortitas Negras - Little Black Cakes Vanilla Bean Brown Butter Cinnamon Swirl Challah Brotchen (German Hard Rolls)
Crescents made with a cream cheese dough filled with a sweet walnut filling.
Though our country may be little, our food is fierce.
Breskvice are peach-shaped sandwich cookies popular in Croatia and Serbia. Whereas a real peach has a pit in the center, these cookies are filled with peach jam spiked with a splash of rum.
