Christmas bakes © Reka Csulak

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. During my childhood always my grandmas prepared the best Bejgli rolls ever. They’ve … Continue reading Bejgli

Hungarian cream puffs © Reka Csulak

Hungarian-style cream puffs

Magyarul  ⇣  Hungarian-style cream puffs The Hungarian name of this dessert is ‘representative doughnut’… but there is no official reason why. Anyways, this classic is a popular choice for weddings, birthday parties and other family occasions. Some people like to make them huge, but I prefer if they have smaller size, so you can eat each in one bite. The whole dessert is a combination … Continue reading Hungarian-style cream puffs

Galette with walnut frangipane

Magyarul  ⇣  Galette with walnut frangipane Galette is a flat round or freeform crusty cake which could be sweet or savoury as well. The basic dough can get any toppings, so there are endless variations of one recipe. This time I’ve created sweet galette dough, because I used fresh plums and nectarines as toppings, so it’s good if the crust itself is a bit sweet as … Continue reading Galette with walnut frangipane

Summer strudels

Magyarul  ⇣  Summer strudels One of the best desserts are strudels -or rétes in Hungarian-, because all you need is filo pastry and imagination to create a quick, easy and yummy treat. Some cooks like to use puff pastry to make them, but I prefer the traditional Hungarian way, so I use crunchy filo sheets for my strudels. This dessert became popular in the 18th century … Continue reading Summer strudels

Lemon cream horns

Magyarul  ⇣  Lemon cream horns Recipe source: Rodica Godlewski Since I’m a big fan of Rodica’s photos, I’ve invited her to do a recipe exchange, when we choose a recipe from each other’s page then prepare and take pictures from the result on our own way. Her Instagram is not about recipes, since she is a photographer and her style is dark photography, mainly in … Continue reading Lemon cream horns

Profiteroles

Today I’ve made some churros and these beautiful profiteroles, since you can use the same choux pastry for these dessert. INGREDIENTS Choux pastry 50 g butter 125 ml water 125 ml flour 1 tsp sugar 2 eggs Salt Crème patisserie 125 ml sugar 4 tbsp gluten free flour or corn starch Salt 500 ml whole milk 4 egg yolks 2 tbsp butter 1 tsp vanilla paste or … Continue reading Profiteroles