Peach biscuits

by | Sep 10, 2021 | Breads, buns & biscuits

In Hungary peach biscuits played a part at weddings for decades in the 20th century, when the wedding desserts were made by family members and friends at home. Their preparation is quite time consuming, these days you rarely find them on the wedding table, mainly at rural weddings.

I put off making these biscuits long because I thought they might be fussy to decorate and my poor handiness wouldn’t be enough to complete the challenge. As it turned out, I was equal to the task, though the preparation made me sweat and my peach biscuits were far from perfect, but not as bad as they could have been.

The only problem I faced at the end of the process was that the recipe I chose produced so hard biscuits that I almost lost a tooth. There wasn’t nothing to do but bake them again. Next time I modified the recipe by adding more sour cream to the dough, so the peaches became not only spectacular, but soft and enjoyable as well.

Peach biscuits
Peach biscuits – 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.

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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