Hungarian Nut Crescents, Cheese Pockets ** 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
For 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

10-11 oz ground walnuts (300 gr)
2 oz raisins (=56 gr)
pinch of cinnamon
2 oz sweet bread or cookie crumbs (I use 1 large oatmeal cookie )
H O W
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

Yentl - Papa Can you Hear Me?

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
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
H O W
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