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Typical Hungarian Sweets

Rétes (Strudel ~ 'ray-tesh'): The pride of Hungarian cuisine. The dough is made from flour, eggs, salt, water, and fat; kneaded, then, if ready, stretched out on a clean table (usually covered with white tablecloth). The filling is sprinkled onto the amazingly thin base, then rolled up into rolls and baked in the oven. There is a huge variety of fillings. Sweet: sour cherry, cottage cheese, poppy seeds, walnuts; salty: savoury cabbage, and a lot more. The home-made version of strudel takes ages to prepare, so previously prepared pastry base is usually available in the shops. Of course, home-made is always the best… And you can always go to the Market Hall, and try some!

Gundel Palacsinta (Gundel’s Pancake ~ 'gundel palachinta'): This desert was created by Károly Gundel, a member of the famous gastronomical dynasty. The traditional pancake (made of flour, eggs, milk, water and salt, then fried in a pan, resulting in a thin dough) is filled with a mixture of ground walnuts, rum, raisins and lemon rind, topped with a creamy vanilla-flavoured chocolate sauce.

Túró Rudi (Dots ~ 'two-raw rudy'): For a dessert on the way, take this cottage cheese bar, enclosed in a thin chocolate layer. It is a special Hungarian snack, and very popular. You will find it in almost every shop, even if it’s a very small one. Just look for the white package with the little red dots on it.

Last modified: 2018.11.30.