Hungarian cheesecakes
6 servings
120 minutes
Hungarian tarts are a traditional pastry from Hungary that embodies the simplicity and elegance of rustic cuisine. Their delicate dough made from cottage cheese and butter provides an airy texture, while the light sweetness from sugar makes them an ideal dessert for morning coffee or evening tea. Historically, this recipe was used in Hungarian families when hearty yet simple pastries were needed from accessible ingredients. Hungarian tarts are easy to make, and the process of shaping, cooling, and baking allows one to enjoy the traditions of Hungarian cooking. Their crispy crust and tender cottage cheese flavor leave a pleasant aftertaste, making them a favorite treat on the table. These tarts are a wonderful choice for cozy home evenings and festive occasions.
1
Pass the cottage cheese through a sieve.
- Curd cheese (tvorog): 500 g
2
Grate the butter and mix it with the cottage cheese.
- Butter: 300 g
- Curd cheese (tvorog): 500 g
3
Add flour, salt, baking soda, and vinegar.
- Wheat flour: 3 glasss
- Salt: to taste
- Baking soda reacted with acid: 1 teaspoon
4
Knead the dough, divide it into 32 parts, roll into balls (the size of a large walnut), and refrigerate for 30 minutes.
5
Take out the dough, roll each ball into a flatbread about 4-5 mm thick. Fold each flatbread into quarters, dip in sugar (if desired), and place on a baking sheet.
6
Bake in a preheated oven at 170 degrees for 35-40 minutes.
