November - 2020
02 03 04 05 06 07 08
09 10 11 12 13 14 15
16 17 18 19 20 21 22
23 24 25 26 27 28 29


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.