Hungarian puff pastry recipe

Hungarian Puff Pastry recipe

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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♼ Recipe origin is unknown. Hungarian puff pastry recipe, recipe Rating: 4.6
Number of votes:94 

Ingredients

275 g	plain flour
225 g	unsalted butter
200 ml	smetana, (a thick form of sour cream, rarely now found) or sour cream
½ medium	lemon, juice only
1 pinch(es)	salt

Instructions

The number of servings is arbitrary and will vary according to how it is used. The recipe may be used whenever puff pastry is required. It is easy to prepare although it does require several hours’ under refrigeration before folding and rolling.

Mix the flour and salt together in a bowl. Rub in the butter, starting with a knife and completing with your fingertips. Add the sour cream and mix to a dough.

Form into a rough square and wrap in cling film. Refrigerate for at least 8 hours or overnight.

Roll out on a lightly floured surface into a rectangle about 2-3 times as long as it is wide. Fold the top portion down so that the length is about a third less, and fold the bottom section over the others until the edges meet at the top. Mark the top edge by pressing a depression in the centre with a finger or thumb. Re-wrap and chill for about 20 minutes.

Unwrap and rotate the pastry so that the marked edge is on your left and roll, shape and fold as before. Mark the top edge as before. Rewrap and chill.

Repeat twice more in precisely the same way.

After the final chill, unwrap, roll out as required for the recipe.

Bake according to recipe or use a 20-25 minutes at Gas Mark 6, 200°C, 400°F as a guide and bake until risen, flaky and golden brown.

About this recipe:
Recently obtained from a friend’s Hungarian-born mother and one of a few that she remembers. Their family recipes were left behind, with almost all their possessions, when they fled Hungary during its revolution in the fifties. I was able to provide her with a few from my own collection, that came from other sources, for which she was very grateful. She is also very interested in some Austrian recipes as they were common in Hungary and often made by her own mother.

Preparation time:
ca. 20 min
Resting time:
ca. 10 hrs
Grade of difficulty:
medium
Calories per portion:
n/a