Hungary is renowned for its fine pastries, some of them borrowed from Austria which, in turn, borrowed from France. In any case, Hungarians have created a delightful repertoire of rich desserts and stories to match.
Hungarian Desserts to Die For
Roulades are simple sponge cake bases filled with jam, whipped cream or fruit (or all three) and rolled jellyroll fashion. This rich Hungarian Raspberry-Cream Roulade recipe is easier than it sounds. And the sponge cake recipe is one I've had great success with.
Scuttlebutt has it this Esterhazy Torte was named after 19th-century Prince Esterhazy of Hungary using Austrian techniques. It's a very rich dessert, so small slices are perfect. If an all-morning project isn't your thing, try this no-bake Easy Esterhazy Torte.
Named after Hungarian pastry chef Jozsef C. Dobos in 1884, this rich cake sports seven layers, a rich buttercream filling and caramel top.
This cake is named after Rigo Jancsi, a gypsy violinist, who helped create it for the woman he loved!
Hungarian cream puffs - indianer - are similar to French mini cream puffs or profiteroles. Sometimes they are made with a sponge cake batter instead of a cream puff batter, or pate a choux, and baked in indianer pans or muffin tins.
This decadent Hungarian trifle recipe is known as somloi galuska (shom-loh-ee gah-LOOSH-kah), and is made with three different-flavored sponge cakes, pastry cream, raisins, walnuts, chocolate sauce, and whipped cream.
These stacked pancakes, similar to French crepes, are layered with the preserves of your choice. The result is a not-too-sweet but satisfying dessert.
This recipe from James Beard Award-winning pastry chef Gale Gand was created by her grandmother who used cabbage to pinch hit for apples when money was tight.
These dumplings are mildly sweet and can be served as a vegetarian or Lenten main course, a side dish, or, dusted with confectioners' sugar, as dessert.
This recipe is made with thin crepe-like pancakes stacked one on top of the other with apple filling in between. It's kissed with a meringue topping and can be served warm or at room temperature.
This is a simple presentation for tree-ripened fruit. If you want to gild the lily, add a scoop of vanilla ice cream or sweetened whipped cream.
This refreshing cold soup is the perfect finish to a meal on a hot, sultry, summer day. Cherry soup is another favorite.