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2-1/2 cups flour
4 Tbsp sugar
1/3 tsp salt
1/4 cup butter
2 Tbsp instant yeast
1 egg
1/2 cup milk

1 cup túró
1 egg yolk
2 Tbsp sugar
1 pkg. vanilla sugar
1 Tbsp farina
grated zest of 1/2 lemon
powdered sugar

• In a bowl crumble together flour sugar, salt and butter to a fine meal.
• Stir in the yeast.
• Add the egg and the milk and kneed the dough until elastic.
• Cover and let rise until doubled.
• On floured board roll out dough and cut into 12 rectangles.

• In a bowl combine the túró, egg yolk, sugar, vanilla sugar and farina.
• Stir in the lemon zest.
• Spoon the túró mixture on top of the rectangles.
• Pinch together the opposite corners and twist the top to seal in the filling.

• Line a rectangular baking pan with parchment paper.
• Lightly grease or spray with cooking spray.
• Arrange bundles in the pan.
• Brush the tops with egg yolk and set aside to rise.
• When bundles doubled in size bake at 375F for 25 minutes or until golden brown.
• Sift with powdered sugar and serve.



  1. Hi Zsuzsa, I love the Hungrian turo, but can not stand the tastless, curdy, cheewy stuff you can get in the states. Any advice to make it taste a little like the "real Stuff"? Also what is Farina?

  2. the best is to make your own turo my recipe is titled: hungarian curd cheese – túró

    or start with a 500 g tub of good quality cottage cheese and remove the whey. place a fine sieve over a bowl. put 1-1/2 to 2 cups of cottage cheese into the sieve and let the whey collect in the bowl below. let it drip for a couple of hours or longer. this should give you abit more than 1 cup of whey removed cottage cheese. once the whey is removed the curds are easier to crush. this is still not turo, but is definitely an improvement.

    or crush dry curd cottage cheese in a food processor. [can’t crush it manually] you will have to add a little bit of butter and some full fat sour cream or just a bit of cream cheese to make it richer because dry curd cottage cheese is unbelievably dry.

    I developed a few recipes replacing turo with cottage cheese either with regular or dry curd cottage cheese in the following recipes:

    cottage cheese scones - cottage cheese pogácsa
    cottage cheese custard slices - túrós krémes
    cottage cheese bars
    dry curd cheesecake
    cottage cheese dumplings – túrógombóc

    farina is made from the germ and endosperm of the grain, which is milled to a fine granular consistency and then sifted. there are many grades of farina, from course to fine and according to how its ground it is given a different name. it can be called groats, middlings, semolina or cream of wheat. these are all versions of the same thing, what we used to call griz in hungary.

  3. I forgot, farina is also called wheatlets

  4. Hi Zsuzsa,
    Just wanted to clarify the amount of vanilla sugar in your recipe- I'm finding most Hungarian recipes refer to a pkg but don't actually state the amount in grams or cups..also, how important is farina? I'm not sure if its sold in Melbourne..thank you! Laszlo

    1. Hello Laszlo,

      Dr Oatker is 9 g per package. Since I make my own vanilla sugar from powdered sugar and vanilla beans, I use about a tablespoon.

      Farina is the general thickening agent in turo recipes. Flour and cornstarch does not work as well. I am sure you can get farina in Melbourne. Look for it in the cereal or at the baking isle. It could be called wheatlets, cream of wheat, semolina etc. Farina is made from the germ and endosperm of the wheat grain and is milled to a fine granular [the bran and most of the germ are removed] It has either a whitish or a yellowish color. Never substitute one of those instant cereal packets though. Whatever name you buy it under, always get the type that has to be cooked the old fashioned way.

  5. Dear Zsuzsa,
    How many Toros Batyus would be made from this recepie? I need to figure out if I should double the ingredients or not.




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