How To make Hungarian Pastry
4 c Flour
1 lb Margarine
4 Egg yolks
8 oz Sour cream
Filling* * Use prune lekvar, solo filling, apricot preserves, or anything!!!!! Mix flour and oleo like pie dough. Add egg yolks to sour cream, and beat well. Pour into flour mixture and blend with hands. Put on flat plate and over with oleo paper**, cover with dish cloth and put in the refrigerator OVERNIGHT!!!(important!!) Cut off a piece and roll to a square dough. cut squares, then put filling in the middle, shape it*** brush with egg yolk. Put in 350 F oven and cook until golden brown (10-15 minutes) ** Oleo paper- cut a paper bag into a sheet slightly bigger than your plate. With the empty oleo wrapper, oil the brown paper. Cover dough with oiled side down! ***Cookies are shaped like this, two opposite corners fold together, fasten with a little water. After baking- dust with confectioner's sugar. Aunt Mary Nemeth's recipe. Marge Nemeth -----
How To make Hungarian Pastry's Videos
Hungarian Esterházy Torta Recipe | Just Cook!
#torta #cake #recipe
Esterházy Torta
Here it is, a dessert fits for royalty!
Esterhazy torte, which was originated in Hungary and Austria, was named after Prince Paul III Anton Esterházy de Galántha of the Austrian empire.
This special dessert is made of buttercream spiced with cognac or vanilla, sandwiched between four and five layers of almond meringue (macaroon) dough. The torte is iced with a fondant glaze and decorated with a characteristic chocolate striped pattern.
If you are a fan of macaroon or meringue, this is the perfect recipe for you. Learn how to make today on the Just Cook! YouTube channel.
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INGREDIENTS:
FOR THE CUSTARD BUTTERCREAM
* 8 Egg Yolks
* 45g Corn Starch
* 315ml Milk
* 150g Caster Sugar
* 1 1/2 tsp Vanilla Extract
* 45ml Cherry Brandy Liqueur (Optional)
* 300g Butter
FOR THE DACQUOISE
* 112g Ground Hazelnuts
* 75g Ground Almonds
* 58g Butter, melted
* 300g Caster Sugar, divided
* 38g Corn Starch
* 195g Egg Whites
* Icing Sugar
FOR THE GLAZE
* 75g Apricot Jam
* 1 tbsp Rum (or 1 tbsp water)
FOR THE TOPPING
* 2 1/2 tbsp Water
* 1 tbsp Lemon Juice
* 300g Icing Sugar
* 22g Dark Chocolate, melted
* Toasted Flaked Almonds
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Walnut Roll - Hungarian Style - Diós Beigli by Magdi
If you never baked or cooked, my videos are for you! My cooking requires with few simple ingredients and almost no effort. Budget friendly and taste good!
Strat with this step first.
Walnut filling:
1 ½ - 2 cups graded walnuts
6-7 tablespoons powdered sugar
1 vanilla sugar or vanilla ext.
1 small gala apple graded
The dough: (for 2 rolls)
¾ cup warm milk
2 tablespoons dry yeast
4 cup flour
2 stick margarine melted
½ cup sugar
Pinch salt
1 teaspoon vanilla
1 lemon, zested
2 egg yolks
Add the dry yeast to the warm milk stir it well. Let set for 5 minutes. In a big bowl add flour, margarine, sugar, pinch salt, vanilla, lemon zest and the whole egg and the egg yolks. Then add the yeast mixture and melted butter. Beat until you get a soft dough.
The filling measurement is for one roll, if you want to make two poppyseed rolls than doublet the filling measurement. Usually I make one poppyseed roll and one walnut one.
Cover with a cloth and put in a warm place to rise.
Bake it on 350F 25-30 minutes.
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These Adorable Hungarian Sisters Are Master Chefs of Strudel
Ilona and Erzsébet are two elderly sisters who have baked traditional Hungarian strudel all their lives. They learned the art of this delicate pastry from their mother during the Communist era. Today, the sisters continue to bake strudel for more than 500 people at a time—bickering and singing all the while. Read more:
Strudel Sisters was directed by Peter Hegedus and Jaina Kalifa ( It is part of The Atlantic Selects, an online series of short documentaries from independent creators, curated by The Atlantic.
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Sweet Hungary Workshop Series #3 // 'Hungarian Gerbaud Cake'
The Liszt Institute London and The Rosemary restaurant have organised a workshop series to introduce Hungary’s sweet side to you! Our guest chef Szabolcs Böszörményi returns to a special Christmas episode, to guide you through the secrets of the probably best-known Hungarian dessert, the Gerbaud cake.
Ingredients:
serving 8
7g dry yeast
1 teaspoon caster sugar
150ml lukewarm milk.
600g plain flour
300g butter
1 pinch of salt
2 eggs
2 tablespoons sour cream
200g apricot jam
120g ground walnut
30g caster sugar
160g dark chocolate
40g oil
Recipe:
Dissolve 7g of dry yeast and a teaspoon of caster sugar in 150 ml of lukewarm milk.
Rub together 600g plain flour, 300g cold butter, and a pinch of salt with your fingers until it resembles breadcrumbs.
Mix in two egg yolks, 2 tablespoons of sour cream and the milk with the yeast.
Knead it well, until it becomes rollable.
Divide the pastry into 4 pieces, cover and leave to rest for 1/2 hour in the fridge.
Roll one of the pastries to fill a 24x30cm baking tray.
Spread 200g apricot jam on the pastry.
Put 120g ground walnut and 30g caster sugar mix on top evenly. Repeat it with two more layers (1st pastry, 2nd jam, 3rd walnut and sugar mixture).
Roll the final pastry and cover the last layer. With a fork punch holes all the way through to the bottom of the cake to prevent rising the pastry.
Put it into a 180 °C fan oven and bake it for 35 mins.
Let it cool down.
Warm up 160g dark chocolate with 40g oil on slow heat.
Pour onto the top and cover the whole surface. Wait until the chocolate sets, then cut it into small pieces using a knife dipped in hot water.
Bon Appetite!
Bejgli (Hungarian Christmas Rolls) | The Hungry Magyar
There is no Christmas without the traditional Hungarian cake, Bejgli. Legend says poppy seeds symbolize wealth and fertility, while walnuts protect against bewitching.
The result is a marbly, golden brown pastry that is full of filling and no crumbles.
English ????????
INGREDIENTS
* 2/3 cups lukewarm milk
* 3 1/4 yeast
* 5 1/4 cups flour
* 18 tbsp soft butter
* 1/4 cup sugar
* 2 eggs
* 1 tsp salt
* 1 tbsp sour cream
* 2 eggs yolk for wash
Walnut filling:
* 3 tbsp raisins
* 3 tbsp black rum
* 2 cups ground walnuts
* 2/3 cups powdered sugar
* 1 tbsp orange zest
* 1 tsp lemon zest
* 2-4 tbsp hot milk
Poppy Seed filling:
* 1 1/4 cups ground poppy seed (
* 2/3 cups powdered sugar
* 1 tsp vanilla extract
* 1 tsp lemon zest
* 2-4 tbsp hot milk
Hungarian/Magyar ????????
HOZZÁVALÓK
* 150dl langyos tej
* 8g száraz v. 20dkg friss élesztő
* 600g liszt
* 250g puha vaj
* 50g cukor
* 2db tojás
* 1ek tejföl
* 1tk só
* 2db tojássárgája a kenéshez
Diós töltelék:
* 200g darált dió
* 150g porcukor
* 1 citrom reszelt héja
* 1/2 narancs reszelt héja
* 10g mazsola
* 2dl rum
* 2-4ek forró tej
Mákos töltelék:
* 200g darált mák (
* 150g procukor
* 1tk vanília kivonat
* 1 citrom reszelt héja
* 2-4ek forró tej
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Have you tried a CHIMNEY CAKE before? Hungarian???????? Street Food
Kürtőskalács or chimney cake is a famous street food in Hungary. It is a unique dessert made from sweetened yeast dough with cinnamon sugar topping. This dessert is also famous in Romania too. In Sydney Australia, you can find this treat in Kürtősh cafe.
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We're Nick and Helmi, Food and Travel Content Creator based in Sydney Australia. When we are not traveling overseas, we show you things to do and where to eat in Sydney. We're on a journey to achieve our dream as full time video creator. Come along and be a part of our journey!
#hungarianfood #streetfood #kürtöskalács