Hungarian Pastry
Delight your taste buds with the flaky, buttery perfection of Hungarian Pastry, a traditional treat that’s as beautiful as it is delicious. Made with a tender dough enriched by sour cream and egg yolk, these crescent-shaped pastries are filled with a touch of sweet apricot or plum jam for a delightful fruity burst in every bite. The dough, carefully rolled and shaped, bakes to golden perfection before being finished with a dusting of powdered sugar for an elegant finish. Perfect for tea time or as a charming dessert, these Hungarian pastries bring an old-world charm to any occasion. Easy to make yet irresistibly sophisticated, they’re bound to become a new favorite!
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Recipe Information
Ingredients
- 360 grams all-purpose flour
- 200 grams unsalted butter
- 50 grams granulated sugar
- 120 ml sour cream
- 1 large egg yolk
- 2 grams salt
- 150 grams apricot or plum jam
- 30 grams powdered sugar
Instructions
In a large mixing bowl, combine the flour, granulated sugar, and salt.
Add the unsalted butter, cut into small chunks, to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the sour cream and egg yolk, mixing until a cohesive dough forms. If the dough is too sticky, add a tablespoon of flour at a time until manageable.
Divide the dough into two equal portions, shape them into disks, wrap them in plastic wrap, and refrigerate for 1 hour to firm up.
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out one dough disk into a circle approximately 3mm thick. Use a knife or pizza cutter to divide the circle into 12 triangular wedges.
Place a small dollop (about 1 teaspoon) of apricot or plum jam near the base of each triangle. Roll each wedge from the base to the tip to form a crescent shape.
Repeat the rolling and filling process with the second dough disk.
Arrange the crescents on the prepared baking sheets, leaving a small gap between each pastry.
Bake in the preheated oven for 20-25 minutes or until the pastries are lightly golden around the edges.
Allow the pastries to cool completely on a wire rack before dusting them generously with powdered sugar.
Serve and enjoy your Hungarian pastries with a cup of tea or coffee!
Nutrition Facts
Calories |
3745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.5 g | 261% | |
| Saturated Fat | 118.1 g | 590% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 948 mg | 41% | |
| Total Carbohydrate | 460.8 g | 168% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 163.7 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 311 mg | 24% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 598 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
