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.

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