Part 2: How to make your favourite Hungarian snacks at home – Videos

If you haven’t had enough of Hungarian sweets and snacks, you are in the right place. Ever wondered about making them at home? Look no further!

Here are another four video recipes for your favourite snacks:

Szaloncukor (Christmas candy)

https://www.youtube.com/watch?v=jIpihhi2tFA&fbclid=IwAR2ybIHMKU4GkNSbSmKDs5iboYbneI7poDn_TmR1dWerM_wV80wG9eDSTDk

Ingredients:

2.5 blueberry juice (or any other juice)

7 sheets of gelatine paper (6 if you work with orange, mango, or pineapple juice)

2 tbsp. sugar

200 g 70% chocolate

Recipe:

Put the gelatine sheets in cold water and heat the juice. When the gelatine sheets soften, squeeze the water out of them and mix them with the sugar in the hot juice. Pour into a silicone ice cube tray and let it chill in the fridge for at least 3 hours (or overnight). Melt a third of the chocolate in a bowl over boiling water, then turn off the heat and mix in the rest of the chocolate. Dip the gelatine cubes in the melted chocolate while they are fridge cold. Finally, let them settle while cutting out 11×16 cm squares of wrapping paper. Wrap the Christmas candy in the paper and seal the ends off with strings.

It is a great way to decorate your Christmas tree or surprise a loved one.

Dunakavics (Pebbles of Danube)

Ingredients:

10 dkg peanuts

14 dkg sugar

7 dkg water

at least 3 different food colourings

Recipe:

Start with the sugar syrup. Mix the sugar into the water, bring it to a boil while stirring it, then turn it down to a low flame and let it simmer until it is done. (When you put a drop of it into water it does not dissolve). Put your food colourings into 3 different bowls and mix your sugar syrup into each of them. Divide your peanuts, put them into the bowls, and start stirring it. First, they will stick together, but stir until they come apart. Finally, lay them on a sheet of baking paper and let them chill.

Konyakmeggy (Cherry liquor bonbon)

Ingredients:

cherry compote preserved in alcohol

fondant

tempered chocolate

Recipe:

Strain the cherry after soaking it in alcohol for at least 2 months, take out the pit, and let it dry overnight. Heat up the fondant and dip the cherry in it, twice if necessary. Make sure it covers the cherry everywhere. Once it congeals, dip the base in tempered chocolate and let it chill. Then dip all of it into the chocolate and decorate its top in a spiral. Under the solidified chocolate, the alcohol dissolves the fondant in about a week and turns it into liquor. Thus, serve it after a week of maturing.

Pilóta biscuit

Ingredients:

Vanilla biscuit:

20 dkg flour

12.5 dkg margarine

7 dkg powdered sugar

1 pack of vanilla sugar

a pinch of salt

yolk of one large egg

1 tsp. of vanilla essence

Chocolate biscuit:

20 dkg flour

12.5 dkg margarine

7 dkg powdered sugar

1 pack of vanilla sugar

a pinch of salt

yolk of one large egg

1 tbsp. of cocoa powder

Filling:

10 dkg dark chocolate

15 dkg margarine

4 tbsp. powdered sugar

1 dl cream

2 tsp. rum essence

Recipe:

Start with the filling since it needs to chill. Put the ingredients in a bowl and melt them over boiling water until it mixes evenly. Put it in the fridge to chill. Then make the two kinds of biscuits. First, crush the margarine into the flour. Mix the other ingredients and knead a dough out of them. Put the dough in the fridge for an hour. Stretch the dough to a 5 mm thickness and cut it in arbitrary sizes. Put them in the oven preheated to 180 degrees for approximately 12 minutes. Let the biscuits chill, then put a teaspoon of filling on the middle of a lighter biscuit and lay a darker biscuit on top of it. Squeeze it gently so the filling reaches the edges.

Featured image: https://www.facebook.com/pg/lelleikonyakmeggy/

Source: Nagy Klári, Anzsy Konyhája, Miele Főzőiskola, Hab a tortán