Paprika crescents

by | Jan 19, 2015 | Breads, buns & biscuits

The recipe of paprika crescents originates from the region of Kalocsa, a small town on the Southern Great Plain, 110 kilometres from Budapest, near the Danube’s left bank. Kalocsa is famous not only for its distinctive style of embroidery, but also for the production of some of the best paprika in Hungary.

Ground paprika is an important ingredient in the Hungarian cuisine as well as in the Hungarian majority regions of surrounding countries; often used in main dishes and soups, and rarely in bakery products. Paprika adds both color and flavor to the crescents, which are soft and crispy at the same time. These spicy crescents are perfect in themselves or for sandwiches, but if you make smaller ones, they can be served as savoury snacks.

Paprika crescents
Paprika crescents – photo:
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

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If you are looking for a Hungarian recipe that hasn't been published on this website yet, let me know, and I'll do my best to post it.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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