Flaky Hungarian Cookies Food

HUNGARIAN COOKIES

Steps:

• Preheat the oven to 325.
• Grease the bottom and sides of a 9x9x2 cake pan and set aside.
• Cream the butter, sugar, and yolks.
• Fold in flour and walnuts.
• Divide the batter in half. Do not over handle the dough. One half will serve as the top layer and the other as the bottom.
• Take a piece of batter and gently flatten it using your fingers. You will see that the batter tends to make its own sections. Work with those. Place this section on the bottom of the cake pan and continue until you have covered the bottom of the cake pan in a patchwork manner. Do not worry about the dough not looking smooth in the pan, you will fix that in a minute.
• If you have leftover dough from the half, fill in holes and build up areas that may be thinner than others.
• Take the back of a spoon and gently smooth the edges of the dough together so no holes are apparent.
• Spread a thin layer of jam over the dough. Do not make the layer thick, you are not making PB and J here.
• Use the final half of batter to make the top layer using the same technique as above.
• Place in the oven at 325 degrees for 30-45 minutes. At around 25 minutes start peaking in the oven, the dough should be a nice golden brown color when it is finished.
• Let cookies cool completely before cutting into small squares.

FLAKY HUNGARIAN COOKIES

Steps:

• DOUGH:.
• Mix and blend flour, baking powder, water, vinegar, and egg yolks until dough comes clean of hands. Chill.
• Butter Mixture:.
• Mix margarine, lard and flour together and allow it to soften.
• When dough is chilled, roll it out and spread with butter mixture; fold dough and refrigerate.
• Repeat this process 4 times; next day, cut the dough into squares with a hot knife.
• Fill with chosen filling.
• Bake at 375 degrees Fahrenheit.
• Nut Filling:.
• Grind nuts.
• Beat egg whites until stiff but still moist.
• Fold in sugar and nuts carefully.
• Add lemon rind.
• Pot Cheese filling:.
• Mash cottage cheese with fork.
• Add sugar, salt and eggs. Mix very well.
• Poppyseed Filling:.
• Cook poppy seeds, sugar, milk, and butter until thick, for 10 to 15 minutes on low flame.
• Add lemon rind.
• Cool well before using.
• Apricot Filling:.
• Cook dried apricots until tender; mash and add sugar to taste.
• Drained crushed pineapple may be added.

FANK HUNGARIAN DOUGHNUTS

Steps:

• Dissolve yeast in warm milk; add 2 cups flour and let stand in warm place for 1/2 hour.
• In another bowl, beat the eggs and sugar until light; add to the yeast mixture.
• Add 5 cups flour and melted butter; let rise until doubled in bulk.
• Place dough on floured surface and pat with hands until 1/2 inch thick.
• Cut into circles with doughnut cutter.
• Cover and let rise until doubled.
• Heat oil to 350 degrees Fahrenheit; deep fry until golden.

KIFLIE, HUNGARIAN COOKIES

Steps:

• Lay out puff pastry on floured board.
• Combine grated walnuts and the sugars, mix thoroughly.
• Add cream until mixture is a thin paste, spreadable but not runny.
• Form cookies.
• Method 1. spread filling on top of pastry, edge to edge in one direction but leave 1 inch uncovered on both edges in the other direction.
• Starting with an uncovered edge roll the pastry into a cylinder. Wet the uncovered edge when you reach it and seal it to the side.
• Place rolled dough in freezer for no more than 20 minutes to firm it for cutting.
• Cut dough cylinder into 1/2 inch circles and place on greased cookie sheet.
• Method 2. Cut pastry sheets into squares 2 inches by 2 inches.
• Place a 12 teaspoon of the filling into the center of the square and bring two opposite points of the square together over the top of the filling.
• Either method, bake cookies at 425 degrees Fahrenheit for 12 minutes. .
• Allow to cool and enjoy.