INGREDIENTS
For the dough: 500 g all-purpose flour 200 g softened butter 100 g sugar 2 eggs 150 g sour cream 7 g instant dry yeast 1 teaspoon vanilla extract A pinch of salt 1 teaspoon lemon zest (optional)
For the filling: 250 g thick plum jam 1 tablespoon ground walnuts (optional)
For the egg wash: 1 egg yolk 1 tablespoon milk
INSTRUCTIONS
- Prepare the dough: In a large bowl, mix the flour, yeast, sugar, and salt. Add the softened butter, eggs, sour cream, vanilla extract, and lemon zest. Mix until a soft dough forms.
- Knead the dough: Knead for 5–8 minutes until smooth. Cover the dough and let it rest in a warm place for 30–45 minutes.
- Roll out the dough: On a lightly floured surface, roll the dough to about 3–4 mm thick. Cut it into squares measuring approximately 7–8 cm.
- Add the filling: Place one teaspoon of plum jam in the center of each square. Fold two opposite corners toward the center and press gently to help them stay in place.
- Prepare the egg wash: Mix the egg yolk with the milk. Brush the exposed dough lightly.
- Bake the pastries: Preheat the oven to 180°C (350°F). Place the pastries on a baking tray lined with parchment paper. Bake for 15–20 minutes, or until golden brown.
- Serve: Allow the pastries to cool slightly. Dust with powdered sugar if desired. Serve with tea or coffee.
PREPARATION TIME: 25 minutes RESTING TIME: 30–45 minutes BAKING TIME: 15–20 minutes SERVINGS: Approximately 20 pastries
TIP: Use thick plum jam to prevent the filling from leaking during baking. These traditional Hungarian pastries are delicious, buttery, and perfect for breakfast or afternoon tea.