Ingredients for Authentic Hungarian Pastries
- 0g Cream Cheese
- 125g (1/2 cup) unsalted butter
- 250g (2 cups) all-purpose flour
- 0g Dried Apricot
- 0g Sugar
- 60ml (1/4 cup) ice water
- 0g Powdered Sugar
- 125g (1 cup) farmer's cheese (or ricotta)
- as needed apricot jam or lekvár for filling
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How to Make Authentic Hungarian Pastries
- In a large bowl, combine 250g (2 cups) all-purpose flour, 125g (1 cup) farmer's cheese (or ricotta), and 125g (1/2 cup) unsalted butter, cut into small pieces.
- Use a pastry blender or your fingers to cut the butter into the flour and cheese until the mixture resembles coarse crumbs.
- Gradually add 60ml (1/4 cup) of ice water, mixing gently until the dough just comes together. Do not overmix.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 200°C (400°F).
- On a lightly floured surface, roll out the dough to about 3mm (1/8 inch) thickness.
- Use a cookie cutter or knife to cut out desired shapes.
- Place pastries on a baking sheet lined with parchment paper.
- Spread a tart filling (such as apricot jam or lekvár) onto half of each pastry.
- Fold the other half over to create a half-moon shape. Crimp the edges with a fork to seal.
- Bake for 15-20 minutes, or until the edges are golden brown.
- Let cool slightly on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
103g
Fat
51g
Carbs
12g
