Hungarian Kosarkak Recipe 
Hungarian Recipes from Razzle Dazzle Recipes

 

Hungarian Kosarkak (Little Baskets)

1 (3-ounce) package cream cheese
1/4 cup soft butter
1 teaspoon granulated sugar
1/4 teaspoon salt
1 cup sifted all-purpose flour

Preheat oven to 400 degrees.

In bowl, with wooden spoon, thoroughly blend cream cheese with butter, sugar, salt; beat until smooth and creamy. Add flour, stirring until mixture is blended.

Into each 1 3/4" ungreased muffin-pan cup, drop 1 scant tablespoonful of dough; with finger, press dough evenly against bottom and side. Then fill each lined cup with one of the fillings below.

Bake 18 to 22 minutes; cool 15 to 20 minutes; then carefully remove from muffin-pan cups. Cool completely before serving. Makes 2 dozen.

Tangy Cheese Filling:
2 (3-ounce) packages soft cream cheese
1/4 cup granulated sugar
Grated rind of 1 lemon
1 egg unbeaten
1 tablespoon lemon juice
1/2 cup heavy cream, whipped
Toasted slivered almonds.

In bowl, thoroughly blend cream cheese with sugar and lemon rind. Add egg; then with egg beater, beat until light and fluffy; gradually beat in lemon juice. Use to fill pastry lined muffin cups; then bake at 400 degrees as in recipe above. Just before serving, top each pastry with a bit of whipped cream and a few toasted slivered almonds.

Chocolate Nut Meringue Filling:
3 egg whites
1/4 teaspoon salt
1/2 teaspoon almond extract
1/2 cup granulated sugar
1/3 cup pecans, finely chopped
1/3 cup semi-sweet chocolate pieces finely chopped

In bowl, beat egg whites until foamy; add salt and almond extract; continue beating until soft peaks form. Gradually beat in sugar; continue beating until stiff. Into this egg-white mixture, fold pecans and chocolate. Use to fill pastry lined cups. Bake at 400 degrees as in recipe above.

Spicy Prune Filling:
2 (8-ounce) jars (baby food) junior pack prunes
1/4 cup granulated sugar
2 teaspoons fresh or bottled lemon juice
1/2 teaspoon cinnamon
2 tablespoons chopped walnuts

In small saucepan, over low heat, simmer prunes, sugar, lemon juice and cinnamon about 15 minutes or til slightly thickened, stirring occasionally. Cool. Use to fill pastry lined muffin cups. Bake at 400 degrees as in recipe above. Just before serving sprinkle each pastry with walnuts.

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