Hungarian Xmas Angels' Wings Fried Cookies

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Hungarian Vanilla Custard Squares are traditional Hungarian dessert fare and can be discovered on actually every Hungarian confectioner's counter.

The French and Italians each get in touch with their creations mille-feuilles, or thousand leaves and they are commonly stuffed with either whipped cream, pastry cream and/or fruit preserves. The French most often top it with a layer of white fondant decorated with numerous strings of chocolate drawn in a chevron structure.

Frozen Puff Pastry is a incredibly quick, appropriate choice for these squares, but you can be selective about your pastry. An alternate is Strudel Dough (phyllo). I think the Hungarians make it best - they always do - as it is really straightforward and delightful, not heavy and challenging.

1 pkg Puff Pastry, frozen

Vanilla Custard Cream

3 eggs, separated

2 cups major cream

3 tbsp sugar

Pinch salt

1 pkg plain gelatine

3 tbsp h2o, cold

? cup water


Icing sugar for dusting

Like any iconic dish, there are a million and a person variations. Nevertheless, don't sway too far, there's not a lot to this dish. As I generally say, don't mess with perfection. Here's my mother's edition - a definitely Hungarian Traditional - 70 decades in the doing. I believe you will concur, you really don't have to have to add a matter!


  • three medium onions

  • 3 red peppers

  • three Hungarian white peppers

  • one sizzling Banana Pepper

  • one green bell pepper

  • 1 refreshing tomato

  • 1- 14 oz can stewed tomatoes (complete)

  • one/4 cup tomato paste

  • 1/4 teaspoon sweet paprika

  • one teaspoon hot paprika or

  • 1 teaspoon Scorching Chili Pepper Flakes

  • or 1 very hot cherry peppers (optional)

  • 1 teaspoon salt

  • one/2 teaspoon pepper

  • one/two teaspoon sugar

  • 2-3 tablespoon extra fat/lard (bacon)

HINTS & ALERTS Prior to COOKING: If making use of new tomatoes: you can minimize the tomatoes, skins on and stew along with peppers and onions. You can use pepper flakes rather of refreshing scorching peppers or cherry peppers or both equally. Lard chop up and melt your individual or use poultry excessive fat - ideally duck. Sorry vegetarians, there's no way to cushion the blow: you'll have to dwell with a second-rate model of Lecso. Peppers - you can use assorted selection of peppers - refreshing neighborhood to give color and texture. George Lang insists that sweet red peppers are a bad idea and that you need to use only all those pale green Hungarian or Italian frying peppers. But that under no circumstances stopped us. We appreciate to include things like red, yellow and orange peppers too, so extended as they've received loads of flavour and a hint of bitterness.

Process: In a hefty, straight-sided saute pan or a casserole (like a Dutch Oven), melt 2-three generous tablespoons of mouth watering lard. Put together all peppers, core, devein and minimize into 4-6 very long narrow wedges. Lower onions into one/two moon slices. Site onions and peppers into the lard on significant heat. Stir-fry until finally it gets to be like a stew, cooked, but still firm only about 6-8 minutes. No lengthier, you want the integrity of the peppers to continue to be in tact and the shiny colors to stay. You do not want MUSH!

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