Ingredients for Hungarian Butter Cakes
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 cup (2 sticks) unsalted butter
- ½ cup lard
- 2 large egg yolks
- ½ cup sour cream
- Lemon
- Walnuts
- Egg Whites
- Fresh Lemon Rind
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How to Make Hungarian Butter Cakes
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon salt, 1 cup granulated sugar, and 2 teaspoons baking powder.
- Cut in 1 cup (2 sticks) unsalted butter and ½ cup lard using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 2 large egg yolks, ½ cup sour cream, 2 tablespoons lemon juice, and 1 tablespoon lemon zest.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Divide the dough into four equal pieces. Shape each piece into a disk, wrap in plastic wrap, and refrigerate overnight (or for at least 4 hours).
- On a lightly floured surface, roll out each dough disk into a 12x12 inch square.
- Cut each square into 3-inch squares.
- Spread each square with your desired filling (see filling instructions below).
- Roll up each square from one corner to the opposite corner, forming a crescent shape.
- Place the filled pastries on an ungreased baking sheet.
- Bake for 25-30 minutes, or until golden brown.
- Let cool completely on a wire rack before serving.
- Filling Instructions:
- In a medium bowl, combine 1 cup finely chopped walnuts, ½ cup granulated sugar, 2 large egg whites, and 1 tablespoon lemon zest. Mix well.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
33g
Fat
28g
Carbs
8g
