Hungarian desserts

Strudel ( , ) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the Austrian Empire. Strudel is part of Austrian cuisine and German cuisine but is also common in other Central European cuisines. In Italy it is recognized as a (PAT) of South Tyrol.

apple-filled pastry

thumb|' served with whipped cream, European blueberry|blueberry and fruits () or ''' (; ) is a lightly sweetened pancake that takes its name from the Austrian emperor Franz Joseph I, who was fond of this fluffy shredded pancake. It is served as a dessert or as a light lunch.

Buchteln (from Czech , pl. , also in German: pl., sing. ; also , , ) are sweet rolls made of enriched yeast dough, filled with powidl, jam, ground poppy seeds or quark, brushed with butter and baked in a large pan so that they stick together and can be pulled apart. The traditional buchtel is filled with powidl. Buchteln may be topped with vanilla sauce, powdered sugar or eaten plain and warm. Buchteln are served tepid, mostly as a breakfast pastry or with tea. In the 19th century, they could be boiled similar to dumplings.

fruit preserve made from quince pulp

The Linzertorte is a traditional Austrian pastry, a form of shortbread topped with fruit preserves and sliced nuts with a lattice design on top. It is named after the city of Linz, Austria.

'''''' are Austrian, German, Swiss, Czech, Slovak and Hungarian small, crescent-shaped biscuits. They were originally made with walnuts, but almonds or hazelnuts can also be used. They get their typical flavour from a heavy dusting of vanilla sugar.

slightly sweet soup made with sour cream, sugar, and whole fresh sour cherries, and served chilled

Makówki (, Lower Silesian: Mohn Kließla, , ) is a sweet poppy seed-based bread dessert from Central Europe. The dish is considered traditional in Silesia (southwestern Poland), where it is served almost exclusively on Christmas Eve. It is also popular in other parts of Poland as well as in eastern Germany, Slovakia and in Hungary.

truffle-like confection of cookie butter flavored with chocolate and rum

pastry

food

food

Fánk () is a sweet traditional Hungarian donut. The most commonly used ingredients are: flour, yeast, butter, egg yolk, a little bit of rum, salt, milk and oil to deep fry with. After the pastry has risen for approximately 30 minutes the result is an extreme light doughnut-like pastry. Fánk is traditionally served with powdered sugar and lekvár, Hungarian thick jams, which mostly consists of apricot jam.