June 28, 2007

עוגות הונגריות

Hungarian Nut Crescents
I didn't asked them for any present..but a new Cookbook, or to be more specific:Hungarian Baking CookBook..so I got that one, full with Classical Hungarian sweets, and Yes I want to bake them all..!The Hungarian Nut Crescents were the first to bake-they are realy a success in my family. My parents just came back from Budapest..after a week in this pretty town ,they told me about that big market with the best Goulash soup, and yes I have now a new Paprika "Fuszerpaprika orlemeny", and the "original ungarische salami" - Herz, which I can eat without bread at all ..

pozsony crescents - Hungarian Nut Crescents [Pozsonyi kifli]-based on Classical Hungarian sweets and cakes by Boldizsar Horvath סהרוני אגוזים הונגרייםFor the dough:18 oz flour (= 504 gr)
7 oz butter, softened (I use only 200 gr butter)
pinch of salt
3.5 oz confectioner's sugar (= 100 gr)
1 egg yolk (+1 egg white)
1/3 oz fresh yeast (I use 1.5 TB fresh yeast)
1/2 cup milk
For the filling:
1/2 cup milk
3.5 oz sugar (=100 gr)
grated peel of 1 lemon
2 oz raisins (=56 gr)
pinch of cinnamon
2 oz sweet bread or cookie crumbs (I use 1 large oatmeal cookie )
make first the dough: Quickly knead toghther the flour,butter,salt,sugar,egg yolk, add the yeast (mixed with the milk).knead until you get a stiff elastic dough.Roll out the dough,thin.cut into 3.5 in. To make the filling:bring the milk and 100 gr sugar (=1/2 cup)to the boil add the grated lemon peel,and pour over the ground walnuts,add the raisins (soaked in milk and drain)the cinnamon and the sweet bread crumbs or cookie crumbs. Cool the filling,place 1 TB of filling in the middle of each piece of dough,roll up,and make a nice crescent shape . place the croissants into a large baking dish,at some distance from each other. let stand for 30 minutes;Brush the top with the egg white, bake in a preheated oven - 350F (=180c)until reddish brown, 30-35 minutes









סהרוני אגוזים הונגריים, מתכון ראשון שאני אופה מספר המטעמים שקיבלתי מהורי ששבו מבודפסט.למטה ,גביניות הונגריות שהכנתי מאותו הספר, מצויין. הבצק מכיל שמרים, עם מינימום התפחה, מלית האגוזים עשויה באופן שונה מהרגיל- התוצאה לא פחות ממושלמת. מומלץ
another Hungarian sweet cake from the same Cookbook: Cheese Pockets-Turos taska-a wonderful recipe !


Cheese Pockets - Turos taska - the recipe: גביניות הונגריות- מעדן
For the dough:

12 oz AP flour (=336gr)
3.5-4 oz butter,softened (=100 gr)
pinch of salt
1 cup milk
1 TB sugar
1/3 oz fresh yeast (=9 gr)
1 egg yolk for brushing
For the filling:
2 eggs
3 TB confectioner's sugar
22 oz (=616 gr) half fat cottage cheese (I use 500 Isreali dry white cheese mixed with 120 gr white soft cheese)
2 TB sour cream (I use soft white cheese)
2 oz raisins
grated lemon peel

To make the dough: Combine the flour with the butter,salt,sugar and yeast (mixed with 1/2 cup of milk); knead ,adding enough milk (1/2 cup) to make a light,soft dough.cover and let rise to twice its size.on a floured board roll out the dough, cut into 4 in squares.
To make the filling: combine the egg yolks with the sugar until frothy, add the cheese, sour cream,raisins,lemon peel (I add vanilla too),then gently add the whipped egg whites ; Spoon a generous amount of the filling in the middle of each square of dough, pull the 4 corners together in the middle, press together; brush with egg yolk.Place in a cold oven ,bake over 350F (180c) until golden brown,about 40 minutes +- ; sprinkle with confectioner's sugar.Wonderful !!












Here is a food blog from Budapest

Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חניתה הראל ורן This content belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2010 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com
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12 comments:

Resilient Hawk said...

Nice to see the world is getting the word out about this terrific cuisine! I've recently been inspired to start a blog on the topic (Hungarian food).

Hungarian Food Recipes

Miri said...

Dear Chanit,

Every time I enter your blog, I leave it with great cravings for everything you bake. I admire your talent very much, and not only your cooking talent, but also your great photos and the way you design and write the blog, to make it so warm and cozy.

Miri (vpitzi from tapuz :)

chanit said...

resilient hawk ,
your welcome !
Thanks for visiting and for your Blog link. give us more from this terrific cuisine , please ! :-)

chanit said...

Miri my dear ,
you made me so glad , thank you !!
מירי יקירתי, איזו הפתעה, וכמה שמחת אותי עם תגובתך החמה, תודה רבה

אני משתדלת להעביר את מה שטעים לנו, הלאה ,באופן נאה ומזמין עד כמה שאני יכולה . המאפים ההונגריים האלו היו באמת הפתעה, עם דרך הכנה קצת שונה מרגיל וטעם של מאפה משובח
את מוזמנת יקירתי, לבקר ולהגיב בכל עת. תודה ושבוע נפלא
:-) :-)

Chris said...

Yeah! This is great. I just got back from a trip that included Hungary and I ate nut crescents. I must admit, we turned into a bunch of grown "folk" fighting over the extras! :) Thanks for the recipe.

Vcuisine said...

This is really tempting to try Chanit. Looks delicious. Tks for sharing.Though I decided not to bake for a week, you are tempting me. Viji

Mara said...

Both the crescents and the cheese pockets look perfect ;)
I'm not sure this book contains "golden dumplings" (flat circles of yeasted dough piled with ground walnuts and sugar) with vanilla custard,if it does, do give it a try, it's so lovely!

Mara from Hungary

Chris said...

I have been trying to make food that coincides with my vacation journal and these were perfect. I made/and posted these today! They are delicious and were a big hit. Thanks! Thanks! Thanks!

chanit said...

Thank you chris !
Your Pozsonyi Kifli are beautiful !
I love your Trip posts (even part of the pics have an X on them,did you know that? or is it my browser)
Thanks :-)

chanit said...

Thank you Viji !
They become a family favorite, I think I'll bake more cheese pockets, nothing was left (in the freezer too) :-)

chanit said...

Hi mara and welcome !
Yes ,the first recipe in this Cookbook is the golden dumplings, but with wine sauce..I'll try it as soon as I can.
thanks for visiting . :-)

Chris said...

Ahhh! Thanks Chanit! I didn't realize the pics were X'd out...I am going to have to work on that this week..thanks so much for telling me!

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