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Category: Hungarian



By Jane Bartels

This is probably not only Hungarian, but Viennese, Polish and other mid European countries pastry, but the Hungarians make it the best.

It is very easy to make.

2 1/4 cups of all purpose Flour…meaning no rising stuff..Plain Flour.
King Arthur’s Flour is great and the unbleached kind is best.

2 sticks of butter

1 16 ounce package of cream cheese

Mix this well, by hands is best. break off into balls and let the flour/creamcheese/butter rest in the fridge for at least 20 minutes. Why? I never really knew but my grandmother said so, but she’s dead so do what you want. I think it is because the butter sets up in the flour.

Roll this out after proper cooling in fridge into rectangles or as close as you can get to that piece of geometry.

Cut into 3 inch squares.

Do this on a marble if you have…or recool the flour mixture that you haven’t yet used…


Lekvar: Prune paste. Easy to do: bag or two of stewed prunes…drain…and cool…Mash.

Apricot: same as prune but almost as good. No sugar used in these two pastes.

Nut filling: Walnuts smashed flat and in tiny pieces…use a meat tenderizer hammer..easy…or blender…and a little sugar and water…simmer for about 5 minutes and cool..should be thick…

Place a teaspoon of filling on each square. Fold over opposite ends…and press closed…

BAKE about 20 minutes until just a little tan. You don’t ever want to overbake Kyflies.

Cool on baking sheet and sprinkle well with powdered sugar.

These are excellent for morning breakfast with coffee or tea….and they are better if NOT refrigerated. They have the shelf life of the Pharoahs. But you probably will eat them fast.

Hungarian Chicken Paparkish

Hungarian Chicken Paparkish

By Jane Bartels.

1 chicken already dead and cut up…feathers removed.

2 large cut up onions….also dead.

a handful of parsley, cut up.

1 clove of garlic, cut up or smashed

enough water to cover in a large skillet

salt and pepper

Hungarian Sweet Paparika (spellling varies…) about 2 tablespoons.
(this spice you can get at most large grocery stores. Try for the Hungarian Sweet stuff..makes a world of difference.)

Stew on low heat on top of stove until the chicken is tender.
I use chicken with bone in because it usually has more taste, but if you are rich and lazy, use good chicken breasts….

let it cool a bit and mix in a 16 ounce Sour Cream. You can make this with low fat sour cream but you will go to hell. Or you won’t be Hungarian, but you will live longer…

Boil decent egg noodles, drain, and butter them well….mix in with chicken in skillet.

Adjust salt and pepper (which means, throw in more of both)