Ingredients for Flaky Hungarian Cookies
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- Cold Water
- 2 tablespoons white vinegar
- 4 large egg yolks
- 1 cup (2 sticks) softened margarine
- ½ cup lard
- Walnuts
- 2 large egg whites
- ¼ cup sugar (or to taste)
- Fresh Lemon Rind
- Dry Curd Cottage Cheese
- a pinch of salt
- 1 large egg
- Poppy Seed
- ½ cup milk
- 2 tablespoons butter
- Dried Apricot
- Crushed Pineapple
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How to Make Flaky Hungarian Cookies
- **Dough:**
- In a large bowl, whisk together 4 cups all-purpose flour and 2 teaspoons baking powder.
- Add 1 cup cold water, 2 tablespoons white vinegar, and 4 large egg yolks. Mix until a smooth dough forms that cleans the sides of the bowl.
- Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- **Butter Mixture:**
- In a separate bowl, cream together 1 cup (2 sticks) softened margarine, ½ cup lard, and ½ cup all-purpose flour until light and fluffy.
- Once the dough is chilled, roll it out on a lightly floured surface to about ⅛ inch thickness.
- Spread the butter mixture evenly over the dough.
- Fold the dough into thirds, like a letter, then wrap and refrigerate for 30 minutes.
- Repeat steps 5-7 three more times (for a total of four folds).
- The next day, let the dough sit at room temperature for about 30 minutes before proceeding. Using a sharp knife or pastry cutter, cut the dough into 2-inch squares.
- **Fillings (choose one):**
- **Nut Filling:**
- Grind 1 cup mixed nuts (walnuts, hazelnuts, etc.) finely.
- In a clean bowl, beat 2 large egg whites until stiff peaks form but are still moist.
- Gently fold in ½ cup powdered sugar and the ground nuts.
- Add the zest of 1 lemon.
- **Pot Cheese Filling:**
- Mash 1 (15-ounce) container of cottage cheese with a fork.
- Add ½ cup sugar, a pinch of salt, and 1 large egg. Mix well.
- **Poppy Seed Filling:**
- In a saucepan, combine ½ cup poppy seeds, ½ cup sugar, ½ cup milk, and 2 tablespoons butter.
- Cook over low heat for 10-15 minutes, stirring frequently, until thickened.
- Remove from heat and stir in the zest of 1 lemon. Let cool completely.
- **Apricot Filling:**
- Cook 1 cup dried apricots in water until tender. Drain well.
- Mash apricots and add sugar to taste (about ¼ cup). You can add ½ cup drained crushed pineapple for extra flavor.
- **Assembly and Baking:**
- Place a spoonful of filling onto one square of dough. Top with another square to create a sandwich.
- Crimp the edges gently with a fork.
- Bake on ungreased baking sheets at 375°F (190°C) for 12-15 minutes, or until golden brown.
- Let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
73g
Fat
18g
Carbs
13g
