Karcagi Ferdinánd - this is the name of these soft vanilla-butter snails that stick together into a round cake form during baking. It's wrapped in...
yeast dough
Chocolate-hazelnut sweet braided bread
Creating the recipe of the perfect chocolate sweet bread is one of those projects I have been working on for a few years. With several attempts...
Vízen kullogó
Vízen kullogó can be called the Hungarian brioche, which is, however, undoubtedly much better than the French version. It's an old-time folk pastry...
Wasp nest – Darázsfészek
Fortunately, this wasp nest has nothing to do with those angry insects, darázsfészek in this case means yeast pastry rolls with creamed butter...
Pozsony crescents – Pozsonyi kifli
Pozsony is the Hungarian name for Bratislava, the capital of Slovakia, the hometown of these amazing crescents. Pozsony crescents can be considered...
Golden walnut dumplings – Aranygaluska
Aranygaluska is a Hungarian Jewish dessert, generally baked for Purim. The name aranygaluska literally means “golden dumpling” and by the 1880s,...
Ribboned carnival doughnuts
Last week, on 6th January the carnival season officially started; a festivity based on rich folk traditions that lasts from Epiphany till Ash...
Hungarian plum jam biscuits – Lekváros papucs
I dare to declare that these lovely plum jam biscuits are as popular (if not more popular) as scones in Hungary. Their Hungarian name is lekváros...
Hungarian cottage cheese bundles
I was seeking for a dessert recipe in my cookbooks when the description of these lovely cottage cheese bundles got into my hands. I last baked them...
Chocolate-bilberry crescents
In Hungary obtaining bilberries requires some planning and forward-thinking. If you are lucky enough, you can buy them on the local market,...
Hungarian poppy seed roll – Mákos kalács
I confess I'm a poppy seed addict. As a child I couldn't even bear its sight, now if it was possible, I would dose it "intravenously". Beigli,...
Crackling scones – Tepertős pogácsa
Accroding to historians scones (or pogácsa in Hungarian) are one of the oldest biscuits that were already baked in the time of the Hungarian...
Hungarian bundt cake with raisins
There is no room for doubt that bundt cake entered the history of gastronomy as a status symbol of the kitchens of the middle class at the turn of...
Dill and cottage cheese squares – Kapros-túrós lepény
This dill and cottage cheese pie was my grandma's favorite dessert. It's a real peacetime recipe from her hand-written cookbook. In fact, it can be...
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.