Hungarian Pastry Recipes
AUTHENTIC HUNGARIAN PASTRIES
These are amazing! You would not believe that there are only 3 ingredients in the dough. My Great-Grandma used to make these every Sunday. The dough has a delicate cheese taste and the filling is nice and tart. They also have a BEAUTIFUL presentation! I've never paid attention to how many cookies it makes or how much time it takes so that is a guess. I know it looks like a lot of steps, but it is not hard to do.
Provided by Munchkin Mama
Categories Dessert
Time 1h
Yield 20 pinwheels
Number Of Ingredients 7
Steps:
- Prepare the fruit filling by putting the apricots in a saucepan. Add water just to cover.Cook until soft, being very careful not to let it burn. You may have to add more water to prevent this.
- When fruit is soft, add the sugar and cook until thick. When thickened, remove from heat and puree in a food processor. Let cool slightly, then put into a freezer bag. When you are ready to use the filling just snip off the corner of the bag. (You may have extra filling left over at the end- it can be frozen for the next time).
- Prepare pastry: Mix the dough ingredients together with a pastry blender. Roll out onto parchment paper or a lightly floured board to about 1/4" thick rectangle.
- Using a sharp knife (or a pie crust wheel), cut the dough into 3" X 3" squares.
- With a sharp knife, cut the dough diagonally from each corner to within 1/2-inch of center of each square.
- Put about 1 teaspoons of the filling in the center of each square.
- Fold every other corner of the square to the center to form a pinwheel shape, overlapping the dough at the center and pushing down gently to seal in center.
- Transfer cookies to a lightly greased cookie sheet. (They dont really expand so you dont have to worry about leaving a lot of space in-between.).
- Bake at 350 for 20 minutes on a lightly greased cookie sheet. Do not let get brown or burn.
- Dust with powdered sugar when cooled.
HUNGARIAN PASTRY
This was my Mother's recipe. She always made these for Christmas. I make them several times a year. You may use any flavor of jam, but I think the raspberry is delicious. One reviewer asked me about the egg whites. I always beat the egg whites until soft peaks form. My mother made it the same way.
Provided by Jane from Ohio
Categories Bar Cookie
Time 50m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter/margarine and sugar.
- Add vanilla and egg yolks.
- Cream together well.
- Add sifted flour with soda and baking powder.
- Mix well.
- Then pat dough out onto cookie sheet with sides or a large shallow pan.
- Spread with jam and 1/2 cup ground nuts.
- Then over that spread the well beaten egg whites.
- Then sprinkle the other half of ground nuts to which 2 tablespoons of sugar have been added.
- Bake 1/2 hour at 325 degrees Fahrenheit.
- Layers are:.
- Dough.
- Jam.
- Nuts.
- Egg whites.
- Nuts with sugar.
- When cool, cut into 2 inch squares.
Nutrition Facts : Calories 133.8, Fat 6.5, SaturatedFat 3.9, Cholesterol 41.7, Sodium 65.2, Carbohydrate 16.9, Fiber 0.3, Sugar 7.9, Protein 2.1
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- Pogácsa. These soft nibbles are popular all over the nation and among the most traditional, dating back to medieval Hungary. You can buy pogácsa in a variety of shapes and fillings, including those with melted cheese on top, pork cracklings (töpörtys), and cottage cheese (trós).
- Strudel. The baklava that Hungarians imported from Ottoman Turkey during its reign over the region in the 16th and 17th centuries gave rise to strudels.
- Bejgli. These sweet rolls stuffed with crushed poppy seeds plus walnuts are a staple on every Hungarian Christmas table. Due to the widespread notion that walnuts deter difficulty and poppy seeds bring prosperity, people typically arrange these on a plate side by side.
- Pozsonyi kifli. This dish is an alternative to the previous bejgli. Pastry chefs in Bratislava (Pozsony) had been so adept at producing these loaded loaves during the Austro-Hungarian Empire that customers from as far away as Budapest regularly ordered deliveries.
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- Pogácsa: These soft snacks are among the most traditional — dating back to medieval Hungary — and widespread across the country. They come in different sizes and varieties: you'll find pogácsa topped with melted cheese, dotted with pork cracklings (töpörtyűs), and filled with cottage cheese (túrós).
- Strudel (rétes): Strudels evolved from the baklava, which Hungarians took from Ottoman Turkey when it ruled the country in the 16-17th centuries.
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