Updated Recipe and Technique for Dios Beigli

Share this…PrintPinterestemailFacebookGoogle+TwitterLinkedinThe first time I can remember having this traditional Hungarian pastry was when my husband’s cousin, Judith, sent us a loaf for our first Christmas  as a married couple.  I knew right away that I must have had something like this before because it is one of those classic combinations of syrupy walnuts and…

Hungarian Beigli

Share this…PrintPinterestemailFacebookGoogle+TwitterLinkedinDH 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…PrintPinterestemailFacebookGoogle+TwitterLinkedinDobos 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…PrintPinterestemailFacebookGoogle+TwitterLinkedin 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…PrintPinterestemailFacebookGoogle+TwitterLinkedin 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…

Non Plus Ultra

Share this…PrintPinterestemailFacebookGoogle+TwitterLinkedin Continuing on the Hungarian path since my husband and brother-in-law are enjoying it and its a new world of unexplored pastries for me. This is why I love baking on an international scale.  A country’s pastry traditions tells so much about their history, their agriculture, their tastes and their culinary inheritance.  With Egyptian…

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