Hungarian cream puffs are so amazing and splendid, much better than profiteroles or éclairs; I always make them for Christmas. They are called...
Desserts
Let’s make szaloncukor
Szaloncukor has been an essential element of the Hungarian Christmas since the 19th century (you can read about its story here). Nowadays every...
Flódni
As the saying goes if you want to eat good flódni, you'll have to visit Hungary. The homeland of flódni is Hungary, but nowadays it's also offered...
Poppy seed potato dumplings – Mákos nudli
Hungarian nudli is a kind of potato dumplings, similar to the Italian gnocchi. It's made of a light potato dough (it's actually the same dough used...
5 layer cocoa slices
These extra soft, very delicious 5 layer cocoa slices are a very simple, nothing special confection; they look like wafer biscuits, though they...
Russian cream torte – Oroszkrém torta
The recipe of Russian cream torte appeared and was widepsread between the World Wars. Despite its name this torte has nothing to do with the...
Rizskoch – Hungarian rice pudding souffle
Rizskoch is a turbo version of the normal rice pudding, a kind of souffle improved by adding eggs to it. As a first step you have to make a rice...
Chocolate-walnut slices
The recipe of these supernal chocolate-walnut slices is more than 60 years old, my granny left it to us in her cookbook. Walnut is a popular...
Hungarian coconut cubes
Coconut isn't a typical Hungarian ingredient, but there are a few Hungarian recipes that call for shredded coconut. One of those is coconut cubes....
Apple pancake rings
Apple has been accompanying the history of humanity, there are only a few fruits that have such a long past as the apple. Apple's story dates back...
Dobos torte
Dobos torte is the best and most famous Hungarian torte made of 6 paperthin sponge cake layers, filled with chocolate butter cream and topped with...
Cat’s eye – Macskaszem
The origin of cat's eye or macskaszem is lost in the mists of time, but it's sure that it belongs to the old fashioned Hungarian granny desserts....
Apricot slices
The sweet and tart apricot is in season in July, however, due to drought, this year's yield is lower than usual in Hungary. Inspite of that I...
Rice pudding with fruits
Fruity rice pudding is an easy-peasy dessert that makes hot summer days bearable. It's a classic comfort food well loved the world over. Cooking the...
Hungarian krémes
Mille-feuille, mille foglie, Napoleon, vanilla slice, Crèmeschnitte, krémes - several names, but one recipe. They all refer to a much-loved dessert...
Floating islands – Madártej
Meringue floating on crème anglaise - this is the composition of this simple and light dessert of French origin. In Europe it's known by different...
Mézes tészta – Honey-vanilla squares
As I haven't found better translation for mézes tészta, I decided to use the term honey-vanilla squares. Honey-flavoured cakes are very...
Gundel crepes
We are a crepe eating nation. I have met nobody who isn't fond of those beautiful paper thin pancakes. They can be sweet or salty, rolled up,...
Rigó Jancsi
This old fashioned cake keeps the memory of a Hungarian-Belgian romantic story. It was named after Rigó Jancsi (1858-1927), who was a famous...
Mézes krémes
Mézes krémes is a delectable dessert, which is an excellent representative of those typical Hungarian cakes that are made from kneaded dough and...
Popular recipes
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.