Updated History and Recipe for Finom Szelet

Share this…PrintPinterestemailFacebookTwitterLinkedinI did not plan this but it turns out that 4 years ago to the day I tried to make Finom Szelet for the first time.  Afficionados of Hungarian baking will be familiar with Gerbeaud Szelet but might be scratching their heads about Finom Szelet.  That’s because it seems to have originated from my…

Updated Recipe and Technique for Dios Beigli

Share this…PrintPinterestemailFacebookTwitterLinkedin Print Yum Dios Beigli IngredientsFor dough: 200 g cubed butter, room temp 500 g AP flour 150 ml whole milk, lukewarm 5 g active dry yeast (approx 2 teaspoons) 70 g confectioner’s sugar 2 egg yolks 1 pinch salt 1 teaspoon vanilla 1/2 teaspoon lemon zest 1 beaten egg yolk 1 beaten egg…

Hungarian Beigli

Share this…PrintPinterestemailFacebookTwitterLinkedinDH and his brother call this kalacs but I think beigli is the correct moniker for these nut or poppy seed rolls.  Since DH does not like poppy seeds (or raisins or coconut milk or olives…aiyiyi what a list) I made the traditional walnut beigli and then made up an almond paste variety. I…

Dobos Torte

Share this…PrintPinterestemailFacebookTwitterLinkedinDobos Torte Adapted from Maida Heatter’s Great Book of Desserts and Joe Pastry. I made this with chocolate Swiss meringue buttercream instead of the traditional chocolate buttercream because I prefer the taste but just be aware that although SMBC tastes best at room temperature it will also soften to the point that your little hazelnut…

Hungarian Kifli (Crescent Rolls)

Share this…PrintPinterestemailFacebookTwitterLinkedin I was ready to try making Kifli which are Hungarian crescent-shaped cookies filled with jam or nuts. So I set about translating [what I thought was] the recipe for it from hubby’s grandmother’s notes.  It is the one at the top labeled “Porsonyikifli” which Google translated into “Bratislavan Crescents.”  Very interesting because Bratislava…

Rétes Túrós: A Tutorial for Making Cheese Strudel

Share this…PrintPinterestemailFacebookTwitterLinkedin I’ve gone through a few strudel dough recipes and a couple of cheese filling recipes and this is what I like right now: Strudel dough: 4 cups high protein all-purpose flour like King Arthur plus more for dusting 1 teaspoon salt 2 Tablespoons butter, melted 1 egg at room temperature 1 tablespoon apple…

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