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30.7.10

APRICOT CUSTARD PASTRY – VANILIA KRÉMES BARACK SÜTEMÉNY



This is a nice and versatile pastry recipe. You can use peaches, apples or pears instead of the apricots. Do not omit the Fruit Fresh though, the fruit will loose its nice color and brown without it. Another thing, it is hard to resist the hot pastry, but if you want to serve this to guests or to cut into larger squares,  wait until the pastry is at room temperature before slicing into it.

12 apricots
1/3 cup sugar
1-1/2 cups flour
pinch of salt
1/2+1/8 cup margarine, room temperature
1 egg
1 Tbsp vanilla
1 Tbsp Fruit Fresh
2 Tbsp sugar
cooking spray
2/3 cup whipping cream
3 eggs
2 pkg. vanilla sugar
1/2+1/8 cup sugar

• In a large bowl combine 1/3 cup sugar, the flour and the salt.
• Add the margarine and with clean hands rub into the flour mixture.
• Add the egg and 1 Tbsp vanilla.
• Combine ingredients and form into a ball.
• Wrap the dough and place in the fridge to chill for 1 hour.
• Wash the apricots, remove the stones and cut each half into 4 or more pieces.
• Place the apricots in the bowl and sprinkle with 1 Tbsp fruit fresh.
• Sprinkle 2 Tbsp sugar on the top and toss.
• Spray a rectangular baking pan with cooking spray.
• Line the pan with the chilled dough, bringing the dough up the sides a little.
• Poke dough with a fork and place in a preheated 400F oven.
• Bake until the pastry has a bit of color. [Just about the time the kitchen fills with the aroma of your pastry.]
• Take out the pastry [keep the oven going] and make the custard.
• To a medium bowl add the whipping cream, eggs, vanilla sugars and 1/2+1/8 cup sugar.
• Whisk together until well combined.
• Scatter the apricots over the hot pastry.
• Pour the custard on the top and put pan back in the oven.
• Lower the oven temperature to 350F and bake for 30 minutes.
• After 30 minutes remove pan from the oven.
• Let pastry cool slightly to allow the custard to settle a bit.
   

2 comments:

  1. Hello! I'm an American who spent a semester studying abroad in Hungary as an undergrad and fell in love with the food there. I learned to make some things from my host-mom while there, but no where near enough. I stumbled across your blog a while back when I was trying to figure out whether turo secretly exists somewhere in this part of the world (making it is on my to-do list, but I haven't been quite that ambitious yet). I've been following it since and appreciate having found a source of Hungarian recipes that are in English (I learned enough Hungarian to sort of muddle through recipes written in Hungarian, but I never quite trust my attempts at translation)

    I made a peach version of this to take into the department today and everyone loved it :-)

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  2. Sarah, the most challenging part is how the recipes are written, never mind the different food sources, different packaging, different weights of things etc. Hungarian is my mother tongue and yet I have difficulties reproducing some of the recipes. Never try to make philo by hand - we do not have the type of flour needed. But turo making is easy; you just pour the stuff together and forget it for a couple days. Good luck with Hungarian cooking!

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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