Hungry in Hungary!
Hungarian food is
often very spicy. Hungarian chefs use a lot of spices and flavorings.
Paprika and garlic are two very common ingredients found in Hungarian
foods.
Some of the most common Hungarian
dishes include: Eroveles, Goulash, Bab Leves, Sparga Leves Z Galuska,
and Kaposztas Gomboc. Most of these dishes are soups and casseroles.
Here is a great recipe for some tasty Hungarian Cookies. Try them out you are sure to love them!!!! Also, click here to learn many more Hungarian recipes.
4 cups unsifted flour
1 tablespoon baking powder
1/2 cup sugar
1 pound margarine
3 eggs
2 teaspoons vanilla
2 tablespoons sour cream
1 to 2 cans apricot filling, raspberry filling, nut filling or Apricot Butter
Sift together dry ingredients, cut in margarine, as for piecrust. Add eggs and vanilla and just enough sour cream to hold together. Do not work this dough; just blend all ingredients.
Here is a great recipe for some tasty Hungarian Cookies. Try them out you are sure to love them!!!! Also, click here to learn many more Hungarian recipes.
4 cups unsifted flour
1 tablespoon baking powder
1/2 cup sugar
1 pound margarine
3 eggs
2 teaspoons vanilla
2 tablespoons sour cream
1 to 2 cans apricot filling, raspberry filling, nut filling or Apricot Butter
Sift together dry ingredients, cut in margarine, as for piecrust. Add eggs and vanilla and just enough sour cream to hold together. Do not work this dough; just blend all ingredients.
Divide dough into six parts.
On a floured surface, roll each to 9 by 12 inches, about 1/8 inch thick. Roll and cut into squares 3 inches by 3 inches, not to thin. Fill each with 1 teaspoon of any desired filling, such as apricot preserves, raspberry preserves, nut filling or Apricot Butter
To
fold over, take two opposite corners of 3-inch square and bring to
middle; pinch. It makes its own crescent. (This is not a rolled
crescent.)
Brush tops with beaten egg. Bake
at 350 for 10 minutes until golden brown (15 minutes for apricot or
fruit filling)
Yield: 5 to 6 dozen