with Reka Csulak
Sweet chestnut desserts are so popular in Hungary, and I wanted to prepare a super easy dessert as a weekend treat, this is how the idea of these chestnut cream horns came up. For me, it's quite challenging to list any food that is typical in November. In this case, the seasonal ingredients are my …
We normally find the savory versions of these filled filo pasty spirals, sometimes they called spanakopita (Greek) or börek (Turkish). But strudel is a filo pastry, normally sweet, but not really a spiral. I've combined these dishes and created this strudel spiral filled with my favorite sweet breakfast: rice pudding and baked plums. The filling can be …
I'm dreaming about visiting almond orchards, pretty little cafès where I can enjoy my day-starter granita, then enjoy afternoons at the coast, visit the fish market, and a sheep farm to see how they make ricotta. Until I will have the chance and travel to Sicily then eat an authentic cannoli, this recipe won't let me …
I always wanted to try and build this dramatic choux pastry tower we call croquembouche. A few months ago Betty Binon and Rodica Godlewski made and took pictures from a gorgeous one, decorated with flowers and leaves. It was so inspiring, so I wanted to create my own version. In this post, I will tell you, …
Magyarul ⇣ Passion fruit profiteroles In the last 2 weeks I'm just thinking about the a marvelous marriage of tastes and textures of passion fruit, vanilla and warming spices. As a result of this brainstorming I've created a vanilla-passion fruit cream filling and quickly prepared some profiteroles too, according to the basic recipe I've published few …
Magyarul ⇣ Bejgli The Bejgli is a traditional element of Hungarian Christmas. It became popular in the country during the 19th century. The fillings are originally walnut or poppy seed, but nowadays people like to fill them with sweet chestnut filling or pickled and dried fruits as well. It has a Polish equivalent called Makowiec. …