Hungarian desserts

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Hungarian Gerbeaud Cake - Zserbó szelet Yeast Cake, Hungarian Cake, Hungarian Desserts, Hungarian Cuisine, Layered Cake, Hungarian Recipes, Shortcrust Pastry, Apricot Jam, Sweet Moments

Gerbeaud Cake (Zserbó) is a delicious layered yeast cake with an apricot walnut filling, covered in thin chocolate glaze. Traditionally it is a holiday dessert, made at Christmas or Easter time. Gerbeaud cake is probably the best known Hungarian dessert, I grew up eating it all the time.

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zsuzsa is in the kitchen -- Traditional Hungarian Cuisine with Multicultural Canadian Home Cooking. Foreign Desserts, Custard Squares, Hungarian Cookies, Estonian Food, Custard Slice, Hungarian Cake, Romanian Recipes, Hungarian Desserts, Middle Eastern Food

I 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 the coffeehouse version. Homemade…

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Hungarian Christmas, Hungarian Cookies, Christmas Cookies Recipe, Hungarian Desserts, Hungarian Cuisine, Hungarian Recipes, Egg Yolks, Simply Delicious, European Food

These traditional Hungarian Christmas Cookies from nagyanya (grandma) are simply delicious. Each bite reminds you of the old country; a time of good food and fond memories. If you are looking for old fashioned Christmas cookies, try this Hungarian Christmas Cookies Recipe!

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Hungarian Christmas Recipes, Hungarian Cookies, Hungarian Dishes, Hungarian Desserts, Fresh Ricotta, Hungarian Cuisine, Hungarian Recipes, Icing Sugar, Recipe Ingredients

Here is the famous Hungarian “Turo Rudi” recipe. Ingredients: 10g Gelatin granule 500g Quark (European Ricotta - less watery more sour than fresh ricotta) 100g Icing Sugar 1 Lemon zested 10g Vanilla Sugar The making: Dissolve the 10g gelatin granule in 150ml of hot water Add dissolved ge

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