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Hungarian Recipes

Discover Pinterest’s 10 best ideas and inspiration for Hungarian Recipes. Get inspired and try out new things.

HUNGARIAN CUSTARD SLICE - KRÉMES

I have recreated the krémes of my childhood. With several years of on and off krémes experiments behind me, I am happy to announce my first batch of successful krémes! Krémes is a classic Hungarian treat. Krémes is made from real vanilla custard; predominantly eggs and milk. It is sandwiched between layers of flaky pastry and then dusted off with a layer of confectionary sugar… krémes is pure delight on all fronts. I remember two types of krémes; homemade and cukrász. Homemade krémes was delicious, fairly flat with runny yellow cream between 2 layers of flaky pastry. The cukrász krémes was not quite as yellow; but was tall and light and most likely had some gelatine in its custard layer. I especially loved Hauer’s krémes! Hauer was the original name of the coffeehouse, but it went by a different name during the communist era. Was it Erkel? I don’t remember. Besides my family kept referring to it as Hauer, the name change [actually the coffeehouse was privatized] was just one of the many things communism was resented for. Go back yet another twenty four years, exactly four years before I was born. The war just ended. Budapest was bombed to hell and the people were hungry, very hungry. In desperation for some cash my great aunt, Olgi néni saved her food stamps and managed to bake a tiny pan of krémes. She packed it up and took it down to the corner of Rákóczi út and Szövetség utca to sell. Along came a bedraggled Hungarian soldier, just back from the front, and grabbed the pan out of her hands. He sat down on the pavement and polished down the entire pan. He then wiped his face on his sleeves and gave the empty pan back to my weeping aunt. Of course he didn’t pay for it, how could he? When I heard this story, I didn’t know who to feel sorrier for, my aunt or that soldier. So you see krémes imbedded itself into my family history in a variety of ways. VANILLA INFUSED MILK 2 cups milk 1 vanilla pod FLAKY PASTRY 1-1/2 cup + 1 Tbsp flour 3/4 cup chilled hard margarine 1 pinch of salt 4 Tbsp cold water 4 tsp vinegar CUSTARD LAYER 8 egg yolks 1/2 cup sugar 1/3 cup + 1Tbsp flour 2 pkg. or 2 Tbsp real vanilla sugar 3 pkg. gelatine [21 g] 1/4 cup unsalted butter 8 egg whites 1/2 cup sugar 1 tsp fresh lemon juice candy thermometer is essential TOPPING 1/4 cup icing sugar • Make the vanilla infused milk first. • Heat the milk in a saucepan. • Scrape the seeds from the vanilla bean into the milk with a paring knife, and add the bean pod to the milk. • Cover, remove from heat, and infuse for one hour. • Next make the flaky pastry. • In a large bowl crumble the flour and the chilled margarine to fine crumbs. • Mix in the salt. • Place the cold water and the vinegar in a small dish. • Pour the liquid over the pastry crumbs. • Stir to combine and gradually form a rough ball. • Generously flour a board and roll out the pastry into a thin rectangle. • Roll up the pastry and divide into 4 parts. • Roll each division into a thin rectangle. • Stack the four rectangles on top of one another. • Chill for twenty minutes. • Divide the chilled pastry into two equal halves. • Roll out the first pastry very thin. • Fold it in half and place the folded edge in the middle of the 9X13 baking pan. • Unfold and arrange the pastry with deep folds as in the photo. • Let the dough go up the sides halfway, pastry will shrink during baking. • Place in a preheated 400F oven for 14-18 minutes. • Keep a watch, pastry burns easily. • When the pastry is golden brown, remove pan from the oven. • Immediately cut pastry into twelve squares. • Divide the long side by 4 and the short side by 3. • Wait a few minutes and very carefully remove the squares and set them aside in the same order as they were in the pan. These will go on the top later. • Roll out the remaining dough and arrange it in the baking pan as before. • Bake the second pastry sheet and set it aside. This will be the bottom of the krémes. • Next make the custard layer. • In a medium sized bowl beat the egg yolks and 1/2 cup sugar for 8 minutes • In a separate bowl whisk together the flour, gelatine and the vanilla sugar. • Gradually add the flour mixture to the beaten egg yolks and beat until smooth. • Remove the vanilla pods from the vanilla infused milk. • Gradually add the vanilla infused milk to the bowl with the eggs and the flour. • Transfer custard to a medium sized pot. • Attach the candy thermometer to the side of the pot so you can keep an eye on the temperature. • Over medium heat and continually stirring heat the custard. • Do not let custard heat beyond 80C [176F] for this recipe. • When the custard reached 80C remove from heat. • Stir in the butter and set aside. • While the custard is cooling whip the egg whites. • With clean beaters beat the egg whites until soft peaks form. • Add the lemon juice and beat until almost stiff. • Add 1/2 cup sugar and beat until very stiff and shiny. • Very slowly and gradually, gently fold the custard into the stiff egg whites. • Pour on top of the bottom pastry layer and place in the fridge. • Make sure the pan is level on the shelf. • When the gelatine is beginning to set, place the pastry squares on the top. • Let the krémes chill thoroughly. • Before serving generously sift icing sugar on the top. • Cut the slices between the pastry squares.

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A Cozy One-Pan Wonder: Saucy Hungarian Red Potato Goulash, Like A Warm Blanky For The Soul

Cozied up with succulently rich smoked sausage and caramelized onions, this savory Hungarian Red Potato Goulash is a complete one-pan meal.

11 ingredients

Meat
  • 1 (14 ounce) smoked sausage, smoked
Produce
  • 1 tbsp Flat-leaf parsley
  • 1 Garlic clove
  • 2 Onions
  • 10 Potatoes, medium-size red skin
Canned Goods
  • 1 1/2 cup Chicken stock
Baking & Spices
  • 3/4 tsp Black pepper, freshly cracked
  • 1 1/2 tsp Paprika
  • 1 Salt
Oils & Vinegars
  • 1 Olive oil
Dairy
  • 2 tbsp Butter
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Galuska - Hungarian Dumplings - Anna Can Do It

Nokedli or Galuska - Hungarian Dumplings, is a wonderful side dish. We usually serve it with Chicken Paprikás (Chicken Paprikash) or Beef Stew. However it's a simple and so-so delicious dish, it takes a little longer to make than cooking pasta.

5 ingredients

Refrigerated
  • 2 Eggs, large
Baking & Spices
  • 4 cups Flour
  • 1/2 tsp Salt
Oils & Vinegars
  • 1/4 cup Oil
Liquids
  • 1 cup Water
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Hungarian Noodle Dumplings (Nokedli)

14 · 25 minutes · Hungarian-style noodle dumplings (nokedli) are very similar to German spaetzle. They make a delicious side for a variety of main dishes, the most popular being Chicken Paprikas.

8 ingredients

Refrigerated
  • 3 Eggs, large
Baking & Spices
  • 2 1/2 cups All-purpose flour
  • 1/4 tsp Baking powder
  • 1/2 tsp Nutmeg, ground
  • 1/2 tsp Pepper, ground
  • 1 tsp Salt
Dairy
  • 3 tbsp Butter
  • 3/4 cup Milk
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Traditional Hungarian Chicken Paprikash

Looking for easy dinners? Try my HUNGARIAN CHICKEN PAPRIKASH recipe. It's simmered in finger licking sour cream sauce and loaded with comforting flavors.

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Easy Hungarian Chicken Paprikash Over Egg Noodles (Csirkepaprikás)

Quick and easy Hungarian chicken paprikash recipe (AKA Chicken Paprikas or Csirkepaprikás), a simple spicy & creamy chicken recipe served over egg noodles!

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Nokedli Recipe. These Hungarian Egg Noodles are the perfect base for another Hungarian classic dish, Chicken Paprikash! #Nodedli #Spaetzle #homemadeeggnoodles #eggnoodles

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Hungarian Stuffed Peppers Recipe

Hungarian stuffed peppers with tomato gravy are wonderful ways to use green peppers from your garden. This is also a great dish to make in the winter as bell peppers are available year-round.

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St. Stan's Polish Kitchen, Historic Polonia, Buffalo, NY

Keeping Polish Traditions Alive: Favorite recipes from the St. Stans Polish Kitchen as submitted by friends & parishioners

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Hungarian Gerbeaud Cake Recipe (Zserbó szelet) - Culinary Hungary

Gerbeaud cake is probably the best known Hungarian dessert. Homemade layered cake with walnut and apricot jam filling covered with chocolate.

15 ingredients

Produce
  • 1/2 Lemon, Zest of
Refrigerated
  • 1 Egg, whole
  • 2 Egg yolks
Condiments
  • 400 g Apricot jam, homemade
Baking & Spices
  • 20 4 tablespoons of cocoa powder
  • 500 g Plain flour
  • 50 g Powdered sugar
  • 1 Pinch Salt
  • 5 tbsp Sugar
  • 25 g Yeast, fresh
Nuts & Seeds
  • 150 g Walnuts, ground
Dairy
  • 100 g Butter
  • 250 g Margarine or butter
  • 100 ml Whole milk
Liquids
  • 4 tbsp Water
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