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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



It seems every country has a version of flaky pastry. Hungarian flaky pastry is no different. It is quick to make and yet worthy of krémes. Roll it out to any configuration or simply bake a sheet and cut it up into the desired shape while it is hot. Pile fruit, custard or whipping cream on the top, its perfectly delicious.

Full Batch:
1-1/2 cup + 1 Tbsp flour
3/4 cup chilled hard margarine
1 pinch of salt
4 Tbsp cold water
4 tsp vinegar

Half Batch:
1 cup + 1 Tbsp flour
1/2 cup + 1 Tbsp chilled hard margarine
3 Tbsp cold water
1 Tbsp vinegar

• In a large bowl, crumble the flour and the chilled margarine to fine crumbs.
• Mix in the salt.
• Add to a small dish the cold water and the vinegar.
• Pour the liquid over the pastry crumbs.
• Stir to combine and gradually form a rough ball.
• Generously flour a board and roll out the pastry into a thin rectangle.
• Roll up pastry and divide into 4 parts.
• Roll each division into a thin rectangle.
• Stack the four rectangles on top of one another.
• Chill for twenty minutes.
• Repeat rolling, dividing and stacking and chilling the dough one more time.
• Preheat the oven to 400F.
• Line a baking sheet with parchment paper.
• Roll out the chilled pastry.
• Cut to fit the parchment lined baking pan.
• Place the pastry on the prepared pan.
• Bake in the preheated oven until golden brown. Keep an eye on it, flaky pastry can bun very quickly.
• Within about 3-4 minutes, deflate the parts that swell up by pricking them with a fork.
• Remove from the oven.
• If baking a sheet pastry, immediately cut to the desired shape. Once the pastry cools, it is not possible to cut it without it breaking apart.


  1. Good Morning, Zsuzsa. Thanks for the recipe. I have a question so. What did you use margarine or butter, what is better for this recipe? In full recipe you wrote margarine, in half recipe - butter.

  2. Habit I suppose. I don't generally use margarine; maybe that is why. But I really appreciate you letting me know there is a discrepancy. I haven't started proofreading my recipes yet. Yes, it should be all margarine. I am going to change it now. Thanks for letting me know!

  3. I'm printing out this recipe and hope to be able to use it soon to make something with a small container of apricots that I just bought. And maybe a batch of kremes even though my nephew is not as excited as I am about the idea. He wants churros. Shameful for a nice half Hungarian boy ... don't you think? :)

  4. It took a bit of a search for find hard margarine to make this recipe but it is on my to-do list as soon as I have some free time. I'd also like to try making the pastry with lard to see if there's a real difference. Kremes/Krempita/Cremsnit are probably going to be my first use. :)

    1. So what was your conclusion?

  5. I commented on this post about a week ago but it seems to have ended up in limbo somewhere. In any case, I have purchased a package of hard margarine with the intention of making the pastry and using it for kremes or cremesnit which was one of my mom's rare treats.

    This is A_Boleyn (

    1. Maria, I had to set comments on my older entries for approval. For some reason when all my posts are open for comments I get inundated with spam. However no comment is ever lost.




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