Altogether different from Ukrainian perogy, Hungarian derelye, or as sometimes referred to as barátfüle, carries a closer resemblance to Italian ravioli in its smooth, thin dough and method of preparation. Derelye is most often filled with Hungarian plum jam less often with sweet túró, walnut or poppy seed fillings. Hungarian szilva lekvár [plum jam], is so thick the spoon can stand up in it, which makes it perfect for derelye. But you can use any other thick jam as filling. I prefer derelye with sweetened túró or with a filling made from finely ground walnuts. Derelye is generally rolled into buttery, toasted breadcrumbs. If you like your derelye rolled into breadcrumbs, you will have to toast 1-3/4 cups fine breadcrumbs in about 6 Tbsp of butter. I prefer mine lightly buttered with a little bit of toasted breadcrumbs and a sprinkling of icing sugar on the top. This recipe will yield 3-4 servings. If you don’t intend to use up all the dough, [I only cooked half of the dough here] omit the salt, because salt will turn the unused portion brown. Otherwise wrap the unused portion in plastic and refrigerate it for up to one day. I used a pasta roller, but the dough can be rolled out just as easily by hand. Watch the lady on the video preparing traditional szilvás derelye [plum derelye] the old fashioned way.

3 cups flour
4 eggs
pinch of salt
1 egg white
2+1 Tbsp butter
1/2 cup fine breadcrumbs
icing sugar for sprinkling

• Combine 3 cups flour, 4 eggs and salt and kneed it smooth and velvety into fairly firm dough.
• Shape into a ball, wrap in plastic and let it rest for 30 minutes. This will make the dough soft and easy to roll out.
• Roll the dough out very thinly, and cover the other half with a clean kitchen towel.
• Dot one half with a teaspoon of filling 1-1/2 inches apart at regular intervals.
• Whisk together 1 teaspoon of water with the egg white. Reserve the yolk for the filling.
• Brush the dough between the heaps of filling with the egg white mixture.
• Remove the cloth and fold the other half of the dough over the filling.
• Press down firmly in between the heaps of filling.
• Cut into separate squares, each containing one heap of filling, using a pasta cutter.
• Cook in boiling water in a covered saucepan for 8-10 minutes.
• Meanwhile lightly toast 1/2 cup fine breadcrumbs in 2 Tbsp of butter until golden.
• Stir it often, breadcrumbs burn easily.
• When the pasta squares are cooked transfer them to a sieve to drain.
• Place in a serving bowl and pour 1 Tbsp melted butter on the top.
• Serve hot sprinkled with a bit of breadcrumb mixture and dust it with icing sugar.

Cottage Cheese Filling:
This cottage cheese filling is a nice alternative if túró is not available.

2 cups dry cottage cheese
4 Tbsp cream cheese
4 Tbsp 14% sour cream

5 Tbsp sugar
1/2 tsp grated lemon zest
1 egg yolk
1-2 Tbsp semolina, only if needed

• Crush the dry curd cottage cheese in the food processor.
• Add the rest of the ingredients except the semolina.
• Press pulse a few times.
• Transfer the mixture to a mixing bowl.
• If needed, stir in 1-2 Tbsp of semolina.


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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!