Authentic Hungarian Pastries

Recipe by Munchkin Mama




  • Prepare the fruit filling by putting the apricots in a saucepan. Add water just to cover.Cook until soft, being very careful not to let it burn. You may have to add more water to prevent this.
  • When fruit is soft, add the sugar and cook until thick. When thickened, remove from heat and puree in a food processor. Let cool slightly, then put into a freezer bag. When you are ready to use the filling just snip off the corner of the bag. (You may have extra filling left over at the end- it can be frozen for the next time).
  • Prepare pastry: Mix the dough ingredients together with a pastry blender. Roll out onto parchment paper or a lightly floured board to about 1/4" thick rectangle.
  • Using a sharp knife (or a pie crust wheel), cut the dough into 3" X 3" squares.
  • With a sharp knife, cut the dough diagonally from each corner to within 1/2-inch of center of each square.
  • Put about 1 teaspoons of the filling in the center of each square.
  • Fold every other corner of the square to the center to form a pinwheel shape, overlapping the dough at the center and pushing down gently to seal in center.
  • Transfer cookies to a lightly greased cookie sheet. (They dont really expand so you dont have to worry about leaving a lot of space in-between.).
  • Bake at 350 for 20 minutes on a lightly greased cookie sheet. Do not let get brown or burn.
  • Dust with powdered sugar when cooled.