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“This is a Hungarian recipe that is absolutely tasty. I love trying out different fillings with this, and I've been experimenting with lots of them lately. I love using poppy seed filling or almond paste that I find in the baking section of my local grocery. Be as creative as you want, and you won't ever be disappointed!”
2hrs 15mins
18 Pastries

Ingredients Nutrition


  1. In a large bowl, combined the sour cream, water, egg, and vinegar.
  2. Stir in flour and salt.
  3. Turn out onto a floured surfaces and knead for approximately 10 minutes.
  4. Let rest for a few minutes.
  5. Roll out to about 1" thick rectangle and spread evenly with 1/3 of the Crisco.
  6. Fold four ways, wrap in wax paper, and refrigerate for 1/2 hour.
  7. Roll dough out again to the same shape as the first time and spread with another 1/3 of the Crisco.
  8. Fold four ways, wrap back in wax paper and refrigerate for another 1/2 hour.
  9. Roll dough out again to the same rectangular shape and spread with remaining Crisco.
  10. Fold four ways, wrap in wax paper, and refrigerate for at least 1 hour and up to over night.
  11. Preheat oven to 425°F.
  12. Roll dough out into a rectangle and cut with a hot knife into 3" squares.
  13. Place squares on cookie sheets and spoon desired filling into the center, leaving at least 1/2 inch dough uncovered by filling.
  14. Bake for 15 minutes on a cookie sheet.

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