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
Pronounced: Poe-gotcha! These Hungarian biscuits are a must at any dinner party.
This three layer Hungarian torte recipe is made with walnuts and apricot preserves and topped with a fluffy meringue. This is a showpiece of a cake that will serve a crowd!
This Hungarian cake is easy to make but moist and full of chocolate with a splash of rum in the cream filling.
This recipe for Hungarian style peas or borsofozelek is probably one of the better meals I've had in the last month or so. If you're a fan of creamed vegetables, you'll love the combination of peas and onions seasoned with paprika. You can serve them alone as a side, or make it a meal as shown. You'll find this to be a pretty straightforward recipe. The sauce is made with a slurry of flour and milk, which is a technique I've used with cornstarch, but never flour. It worked to make a nice sauce and I didn't have to use
My mother’s recipe that yourfamily will love. These Hungarian pierogies are called derelye, they can befilled with plum jam or cottage cheese.Derelye is generally rolled into buttery, toasted breadcrumbs, they can be shaped like Italian ravioli or like traditional Polish pierogies.
Ingredients: 500 g all-purpose flour 30 g fresh yeast or 7 g instant yeast 200-300 g buttermilk or yoghurt (or half yoghurt half sour cr...
Learn how to cook the traditional Hungarian recipes. Collection of the most famous Hungarian soups, main dishes, desserts, spreads.
Hungarian pancakes are thin crepes, rolled up and sprinkled with powdered sugar. It is a really easy to make recipe, a quick dessert which is done in 30 minutes and tastes great.
"This truly special cake with its creamy not-too-sweet filling is one I've made for years. People say it is excellent," notes Jeannette Jeremias of Kitchener, Ontario. "I'm the first generation of my Hungarian family to be born in Canada."
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!
This out-of-this-world doughnut recipe was submitted by none other than my sister’s Hungarian housekeeper!!! After demolishing an astonishing
The 10 authentic & traditional Hungarian desserts and sweets you must try when traveling to Hungary. The best pastries, cookies, cakes, tortes, and more!
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.
Finally I got to post the recipe of this delightfull treats... As I mentioned earlier, years back I made them at my daughter school as ...
This cake is one of the famous traditional Hungarian desserts. It was called after a popular Hungarian gipsy first-violinist. His name wa...
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.
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While it may be completely different in its modern form, lángos, in its original style, is the most ancient piece of Hungarian cuisine in the world. It is as old as bread, as it was created with the leftovers of the ancient grain, from the small clumps of dough that stuck to the kneading bowl […]
These doughnuts might be called dough-knots as you literally making a kind of knot on the pastry ribbons before frying. They are tasty and indulgent without being too heavy. February is the time of…
Forks and spoons at the ready, as we dive in and explore 14 traditional and popular Hungarian desserts you simply need in your life!
Polish cream papal cake is an easy recipe when you use store bought pastry dough. The sweet custard & pastry combination is a perfect snack.
Hungarian cuisine, this cuisine belongs to Hungary, and to its primary ethnic group The Magyars.Hungarian dishes are cooked with meats, seasonal vegetables, fruits,fresh bread, dairy products and cheese.Hungarians love to enjoy their meat in stews, casseroles, as steaks. The mixing of different meats and vegetables in their dish is a traditional feature of this cuisine.Soups,desserts, pastries and the famous pancakes are the other important dishes of this Hungarian cuisine.I have been looking for a simple recipe from this cuisine for this month's long blogging marathon as we are cooking from around the world with country name starts with alphabets, since today"s alphabet is 'H',i picked immediately the Hungarian cuisine. While going through the google master, i got hooked immediately to their Palacsinta, the famous Hungarian pancakes or crepes. These crepes are almost as like French crepes.However most of the Central European pancakes are thin pancakes similar to the French crêpe. The main difference between the French and this Hungarian version of this dish is that the mixture for this crepes can be used straight away unlike that of the French crepes which is suggested to be left at rest for several hours. Palacsinta are made by creating a runny dough from eggs, flour, milk, and salt and frying it in a pan with butter or oil. Unlike thicker types of pancakes, palascinta are usually served with different types of fillings and eaten for lunch or dinner.One among the well known crepes of this Hungarian cuisine is the Gundel pancake (Gundel palacsinta), made with ground walnuts, raisin, candied orange peel, cinnamon, and rum filling, served flambéed in dark chocolate sauce made with egg yolks, heavy cream, and cocoa. But the Hungarian pancakes i picked for this blogging marathon is the simplest one, you can fill this palacsinta simply with any spread like apricot or strawberry jam, you can also go for sugar, grounded walnuts or poppy seeds. Some people may also fill their pancakes with sugared cheese, sweetened cocoa or simply with cinnamon powder. These thin crepes are dangerously addictive and my kids enjoyed this cigars shaped like crepes happily for their evening snacks. These crepes can be prepared very easily with simple ingredients,we loved it very much. However i prepared this crepes with eggs, an eggless version can also be prepared if you replace the eggs simply with buttermilk. Recipe Source: Budapestology 2cups All purpose flour 3cups Milk 3nos Eggs 2tsp Sugar 2tbsp Oil Take the eggs in a large bowl, beat with a hand mixer. Add the flour, sugar, milk and oil, beat everything well, the batter should be smooth and runny. Heat a crepe pan or a frying pan, heat some butter on medium heat, drop enough batter, turn the pan until the batter cover the bottom of the pan. This crepe should be thin, when its turns brown, flip and cook on the other side. Remove the crepe from the pan, continue the same process with the remaining batter. Put jam, marmalade or anything over the crepe, spread it and roll it carefully. Sprinkle some sugar in the top. Serve immediately. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44 An InLinkz Link-up
A Savory Hungarian Cheese Spread (Körözött) Körözött, a traditional Hungarian cheese spread, is a family favorite in many households. This delicious appetizer is made with whipped cream cheese, fet…
This Hungarian dish is a dessert disguised as a soup.
Hungarian cottage cheese donuts are very easy to make, ideal for beginners. A quick dessert recipe, it takes only 15 minutes to prepare. Hungarian cottage cheese is a fresh, soft curd cheese, similar to farmer’s cheese or quark, dry and not liquidy at all. It is most often made with cow milk. If you use ricotta cheese, then add only 2 eggs. These delicious doughnuts are made without yeast, so there is no need for leavening – you can taste them in minutes! They are lightly sweet, bite-sized donuts, finished with a dusting of powdered sugar.
Hungarian Sun Pickles Kovászos Uborka first day outside! Mmmm pickles. I love pickles, be they in vinegar, brined, cucumber, okra, etc. My all time favorite, though, would have to be the Hungarian Sun Pickles. I have fond memories of eating them as a child, and they have quite a unique flavor. Every summer now I buy (or grow) pickling cucumbers, and make at least one batch of this delicious pickle. The funny thing is, when I last went to make them, I searched my blog to find the recipe, and realized that I haven't added it yet! So here it is. Hungarian Sun Pickles Yes, that is parsley, not dill. And a grape leaf. Please see notes. Ingredients 8 cups filtered or bottled water 1/2 cup of salt (kosher, sea, or canning is best) Dill (Fresh, dried, or just the seeds) 3 or more garlic cloves Rye Bread (really any bread will work, but Rye is traditional) Enough Pickle-sized cucumbers to fit your jars. optional- hot peppers Instructions Bring Water to a boil, remove from Heat and add salt. Prepare and Slice the cucumbers- chop off both ends, and then cut- traditional is quartered lengthwise without cutting all the way (so that they remain intact) but spears, chips, whatever works. Pack the jars- Dill, peppers (if using), garlic, and cucumbers. Pour the warm brine into the jar to cover the cucumbers. Tuck the bread into the jar and under the lid. The bread creates a barrier from the outside air, adds complex sugars for the ferment, and gives it a unique taste. Make sure to layer the bread to cover any opening. Use plastic wrap, a plastic baggie, or cheesecloth to cover the top, and secure with a rubber band. Pierce a few holes if using plastic wrap or plastic baggies. This is to let air escape, but keep the pests out. Set outside during the day for 1-4 days, depending on the heat, and let ferment. When fermentation is done, scoop out the bread, and store in the fridge. If you want to make sure and get all of the bread, dump the contents into a bowl, repack everything except the brine, and then pour the brine back into the jar through a sieve. The milky yeast is normal at the bottom of the jar. Enjoy! The finished product! Notes: This pickle turns soft quick. Although I made 4 jars in my pictures, I regretted doing so because I ended up having to use the last pickles for dips and soups. Just make one jar at a time, and enjoy within a week. Because I live in Italy, I cannot find Dill anywhere. I'll have to grow it myself for next year. So in this batch (in the pictures) I used parsley instead. Although not bad, it's no substitute for Dill. This last batch I also tried to use a grape leaf in the jar to help keep the pickles from going soft (I had read about the technique on the internets), but it didn't seem to help. I also used whatever bread I had in the pantry this time- which turned out to be a wheat and a hard white bread. Still turns out a great pickle. :-) For more information please visit: One of my Sources
This Polish chałka (egg-twist bread) is usually studded with raisins and popular at Christmas and Easter.
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.
Along with Stuffed Cabbage, Hungarian Cookies, or Kifli as they are known in Hungary, were a New Year’s tradition in the Balla family. According to Irene (Balla) Sebok (1913-2006), her mother…
This recipe for Hungarian baked dessert noodles, known as rakott teszta or rakott metelt, is similar to sweet Jewish kugel.
Hungarian Kremes Recipe This is the most popular Hungarian pastry, simply called “Creamy”. It is a light and fluffy custard cream mixed with the egg whites. Making it is so easy, I can make it too. But, it will look very difficult and sophisticated! 21 servings Cook time: 35 minutes Chilling: 2-3 hours Ready in: 3-4 hours You need: Two 9x13 baking pans, parchment paper Ingredients 1 sheet of Pepperidge Farm puff pastry 2 cups of milk 9 eggs separated, and 2-3 egg whites 3 envelope Knox unflavored gelatin 3 heaping Tbs. cornstarch 2 Tbs. Vanilla extract 6 oz sugar 4 oz powdered sugar 1. Thaw the puff pastry sheet, cut it in two. Roll it a little bigger, than the size of the baking pan; it has to hang down about 3/4 inch all around (puff pastry shrinks!) Turn the baking pans upside down, put on parchment paper, and bake the puff pastry on 400F for 10-12 minutes, until golden brown. Line on of the pans with parchment paper, (cover the sides too) and put in one of the pastry sheets. Cut the other pastry sheet into 21 squares with a pizza cutter. 2. While the pastry sheet is baking, you can start preparing the cream. In a large plastic bowl, boil the milk with the gelatin in the microwave oven (takes about 8-10 minutes, my Mom uses a big Halloween candy bowl). Mix the cornstarch with 3-4 Tbs. water, and the 6 oz. sugar. When the milk is hot and the gelatin dissolved, put this mixture in the milk. It takes 2-4 minutes on high in the microwave, stir it in every 30 seconds. It will look like a runny cream. Beat up lightly the egg yolks with the vanilla and put it in the cream. Put it back in the microwave for 2-4 minutes on high, stir it in every 30 seconds. It will be a thick custard cream. Beat up the 11 egg whites. When stiff peak forms, beat in the 4 oz. powdered sugar. 3. Fold egg whites gently into the hot custard cream, to make it nice puffy (until well incorporated). Pour the warm mixture in the 9x13 in. pan - it will be partially set, so work fast! Place the puff pastry squares on top. Refrigerate for 2-4 hours, then cut it along the squares. Note: The heat of the custard cooks the egg whites, so it won’t be raw.
The 10 authentic & traditional Hungarian desserts and sweets you must try when traveling to Hungary. The best pastries, cookies, cakes, tortes, and more!
Here are sixteen traditional Hungarian foods (as recommended by a local) that are not to be missed when visiting Hungary.
18 of the most delicious traditional Hungarian desserts you must try in Budapest, With recipes & the best confectionery & dessert shops in Budapest.
Still, we don't know who is She. That famous Hungarian woman who inspired this traditional, low budget, and unbelievably tasty cake. But who...
A national dish of Poland, one form or another of cheesecake exists in every Central and Eastern European cuisine.
Hungarian Gerbeaud (Zserbó) Cake. A layered cake with an apricot walnut filling, covered in thin chocolate glaze. Traditionally made at Christmas time, it is one of the most famous Hungarian desserts.
