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Without linzer pastry there is no Hungarian pite. Linzer provides the base and the top for a wide variety of fruit and túró squares. Linzer is based on the 1-2-3 linzer rule, 1 part sugar, 2 parts butter and 3 parts flour. This is in weight mind you so the parts are not easily distinguishable in cup measurements. But for the cook who uses a kitchen scale this is an unforgettable formula and so the pite whatever fruit it may have in it tends to be made from memory rather than recipes.

There are three things to keep in mind when making this pastry. The first one is always use room temperature butter. If you don’t have room temperature butter, use chopped up cold butter. It is harder to work with cold butter, but under no circumstances use melted butter. The second is always make linzer pastry by hand, if you use a mixer, your pastry will be crumbly and not so enjoyable to eat. The third thing to keep in mind is to always chill the pastry for 1/2 hour or longer before rolling it out. By the time you prepare the filling the pastry should be ready to roll.

1/2 cup sugar
2-1/4 cups flour
1 tsp baking powder
sprinkling of salt
3/4 cup + 2 Tbsp room temperature butter [not melted]
1 egg yolk
1/3 cup sour cream or kefir or yoghurt, buttermilk or heavy cream

• In a large mixing bowl whisk together the sugar, flour, baking powder and the salt.
• Add the butter into very small and add to the bowl.
• Rub the cold butter into the flour mixture. If you have a hand held wire pastry blender it works really well.
• Add the egg yolk and the sour cream and knead until the dough comes together. Resist the urge to add more liquid. If you keep working on it you will have a wonderful textured pastry that will not stick to the board.
• Flatten the dough into a disk and wrap it with plastic wrap.
• Place in the fridge for 1/2 hour or longer.
• After chilling the dough knead it on a floured board for a minute or two to warm it up a little.
• Lay a sheet of parchment paper corresponding in size to the baking pan you will be using.
• Place the dough on the paper and with lightly floured roller roll out the dough to 1 cm thickness.
• Transfer to the baking pan and reserve the paper for rolling the second layer.
• Linzer pastry bakes at 375F.


  1. Ahhh ... pastry. I love my pastries. I'll have a go at your recipe soon. Checking out the plum Lintzers in a sec.

  2. The linzer pastry is very versatile. It is softer and more refined than pie pastry. Pie pastries are either loaded with fat [these are flakier and taste better] or tend to be a bit doughy. I developed a very successful pie pastry recipe, but my aging belly finds the linzer a much friendlier alternative. I don’t think linzer could hold up a large pie wedge loaded with fruit. Maybe it could be adapted for a flat tart base, but basically linzer pastry was developed for a stable shape; the two inch square.

  3. That's good to know, Zsuzsa. Thanks for the tips.

  4. My Aunt Ági made an almás pite today and the four of us almost polished it off sitting in their lovely reverse ravine back yard on Rosa Domb in Buda. Today we went to the castle district (OMG, St. Matias templom has been beautifully restored!) and later in the afternoon to St. Margit siget.

  5. Eva, have a wonderful time and may your travels be really good from now on! Oooo almas pite, I am just waiting for my apples to ripen, I was just telling Elisabeth that apple pite is next on my list. Matyas templom was always beautiful even during the communist era; I can't imagine how lovely it must be restored. I used to love to go to the Margitsziget, I cannot call it "Szent" why would that be holy and the rest is not escapes me. The churchy influence is permeating even politics these days. And it seems to be a worldwide development. Frightening.




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