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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



There is something magical about making your own flaky pastry especially without the challenges that follow the wrapping a block of butter. Hungarian Flaky Pastry is the easiest things to make; it is not nearly as complicated as making puff pastry. And yet it is flaky and tastes wonderful. Like most things, commercial puff pastry doesn’t taste as good as it used to, so all the more reason to make your own pastry. I used a half a batch of Hungarian Flaky Pastry with 1 Granny Smith apple and a large stick of freshly cut rhubarb.

I started to reduce the sugary fruit juice to combine it with the apricot jam for the glaze, but it burned as I was running back and forth between the kitchen and the living room, baking and watching TV at the same time, well actually listening to Astronomy magazine dive into the 10th episode of A Space Time Odyssey, The Electric Boy on YouTube. I wasn’t overly disappointed not using the juices. Such as life!  

These tarts are so good you cannot have just one slice. Hence the small batch, only 8 pastries, plus as the case with all pastries, they are best on the day they are made. 

1/2 batch of Hungarian Flaky Pastry click on link for the recipe
1 Granny Smith apple
1 large stick of rhubarb
1/4 + 1/4 cups sugar
2 Tbsp brown sugar
1/3 cup apricot jam

  • Line a large baking sheet with parchment paper.
  • Assemble the pastry and roll it out.
  • Fold, warp and chill pastry for 30 minutes.
  • Meanwhile chop the rhubarb stick into 4 to 6 segments.
  • Thinly slice the segments lengthwise.
  • Place in a bowl and toss with 1/4 cup of sugar. Set aside
  • Peel, core and thinly slice the apple.
  • Place in a bowl and toss with the remaining 1/4 cup of sugar. Set aside.
  • Roll out the pastry into a large rectangle and cut into 8 squares. The sides will not be perfect squares.
  • With a sharp knife, cut lines around to mark the edges: this will help the puff pastry rise at the border.  Don't cut through the dough.
  • Place the baking sheet in the fridge for 20 minutes.
  • Meanwhile drain the fruit and discard the juices. [If you are willing to stand by the stove to reduce the liquid, you can use it to mix into the apricot jam for the glaze at the end. This is optional.]
  • Preheat the oven to 400F.
  • Remove the baking sheet with the pastry squares from the fridge.
  • Arrange the apple and rhubarb slices in the center of each square.  
  • Bake the tarts in preheated oven for 25 minutes or until the crust is golden.
  • Remove tarts from the oven and immediately brush them all over with the apricot jam. If for some reason you have to glaze the tarts later, lightly heat up the jam in the microwave so it’s spreadable.  
  • The tarts are ready to enjoy.


  1. I still haven't gotten around to making this pastry ... though I'd have to think of something else to do with it. Someone rhubarb just doesn't seem worthy of it. :)

    1. "Someone rhubarb just doesn't seem worthy of it."

      I meant to write 'SOMEHOW" rhubarb just doesn't seem worthy of it.

    2. I hear ya! That's how I feel when I see posts with sea critters. :-)

    3. Ha-ha, Zsuzsa. I guess you won't want to hear about the great mussel dish with white wine and diced tomatoes over fettuccine that I just posted then. I made a sausage, mushroom and rotini dish that would be more to your taste in the post just before that.

      And that special dessert of my mom's that I mentioned a while back, with strawberries ... well, I FINALLY made it. It turned out pretty good too though I made a couple of modifications.

  2. Two new things for me here - combining rhubarb and apple (have never tried that combination and it sounds wonderful) and cutting the rhubarb into long, thin strips. What a great idea! Rhubarb softens so quickly that this would work. Great flavors my dear and a beautiful treat!

    1. Thank you Peach Lady




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