Diós és
Mákos Patko or Beigli
3 large egg yolks
2/3 cup of warm milk
1/2 teaspoon dry-yeast
1 cup butter or margarine
1 tablespoon sugar
2 tablespoons sour cream
Mix milk, sugar and yeast and set it aside
for 10-15 minutes. Mix flour and shortening, make a well, and add all the
other ingredients. Mix and knead until smooth. Divide dough in half. Roll
out very thin and spread with filling. Roll up jelly roll fashion, tucking
in the ends as you go. Place on un-greased cookies sheet forming a horseshoe
shape. Brush with egg yolk. Repeat with second half. Let stand until the
yolk dries. Poke several holes through the roll with a thin skewer and bake
at 350°F (180°C until nice and brown, or about 30-40 minutes.
Poppy Seed Filling
Mix ingredients, let cool and use as filling for Horse
Shoes.
Bring milk to boil with vanilla stick.
Remove from heat, add all other ingredients and mix.This should be a spreadable
mixture. If it is loose, add a little bread crumbs to thicken, Discard vanilla
and fill pastry.
This is the pastry traditionally served in Hungarian
homes at Christmas. ![[Image]](St.Nicholas.jpg)
Walnut or Poppy Seed Horseshoes
3 cups flour
2 1/2 cups ground poppy seed
3/4 cup sugar or honey
3/4 cup boiling water
1/4 cup raisin
1 tablespoon grated lemon rind
Walnut
Filling
2 cup ground walnuts
3/4 cup sugar or honey
1/4 cup milk
1/4 vanilla bean or 1 tsp. extract
from Eva's Hungarian Kitchen©
Snapshots...Growing up Behind the Iron Curtain
is now available in paperback and ebook format.
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