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Flaky Hungarian Cookies

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“Secrets of Hungarian Cooking. Boy I was really hoping someone on zaar had already posted this beast, but of course, if they have I couldn't find it. It looks like it was made a lot. If anyone knows something about these bad boys, please feel free to add input. There are 4 filling recipes so if you're wanting those, here they are.”
24hrs 15mins

Ingredients Nutrition


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

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