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A good recipe just keeps on giving; it is the case with HungarianFlaky Pastry. It’s the beginning of all sorts of wonderful confectioneries and it’s so easy to make, I sometimes wonder why I bother with puff pastry. I made these, I think, in the spring.

I had grandiose baking plans for last Christmas, but only a fraction was accomplished and here we are in July and I am still trying to use up some of the ingredients before they get stale or freezer burned. The chocolates are all gone, boohoo, and I had to buy some almond flakes last week. That’s when I remembered I had photos of flaky almond squares in the write me up folder.

I recall past Christmases with immense baking efforts and the times I went to M&M Meat Shop for some flats of frozen bars. We tried various bakeries over the years at great cost with equal measure of disappointment, but the best of times were when I baked and baked and gave boxes and boxes of buttery, chocolaty confectioneries to anyone we knew. I am less inclined to do that these days, baking with butter and good quality chocolate became expensive, heck flour is expensive, plus it’s a lot of work for a fastidious, germaphobe like me. What I wouldn’t touch myself, I won’t unload on others. But it’s been years when I bought cookie tins and a variety of tiny confectionery papers. If I live long enough it will all come to an end and then I hope someone with clean habits will take pity on me. That or back to M&Ms.     

1 batch of Hungarian Flaky Pastry
1 egg lightly beaten
2 cups flaky almonds

  • Prepare one batch of Hungarian Flaky Pastry.
  • Preheat the oven to 400F.
  • Line two baking sheets with parchment paper.
  • Roll out the chilled pastry.
  • Cut to fit the parchment lined baking pans.
  • Place the pastry on the prepared pans.
  • Spread the tops with the beaten egg and scatter flaky almonds on top.
  • Bake in the preheated oven until golden brown. Keep an eye on it, flaky pastry can bun very quickly.
  • Remove from the oven.
  • Immediately cut to the desired shapes. Once the pastry cools, it is not possible to cut pastry without  breaking it apart.



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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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