Click on the Cookbook for the Recipes



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.



My photo
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!