Francia krémes is a refined Hungarian pastry that merges French pastry techniques with Hungary’s beloved dessert culture. Known for its lightness,...
Francia krémes is a refined Hungarian pastry that merges French pastry techniques with Hungary’s beloved dessert culture. Known for its lightness,...
During and after World War II, production of many favoured bakery products ceased in Hungary, and only after nationalisation did they resume. One...
Turnovers are made by filling pastry dough (usually puff pastry) with a sweet or savory filling, sealing the edges and baking. Apple turnovers are...
Ham and horseradish are inevitable elements of Easter in Hungary. The following recipe combines these two main ingredients in a savory puff pastry...
Rest assured, neither Bambi nor his relatives fell prey to this recipe. Őznyelv is an old-school confection that was probably named after its form...
Humans have been eating fats for hundreds of thousands of years, but due to the fear of high cholesterol, animal fats were demonized a few decades...
Mille-feuille, mille foglie, Napoleon, vanilla slice, Crèmeschnitte, krémes - several names, but one recipe. They all refer to a much-loved dessert...
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.
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.