Hungarian Fruit Roll. Recipe

Hungarian Fruit Roll Recipe

History and Fun Facts:

The Hungarian cuisine is known for its rich flavors and unique combinations of ingredients. One traditional Hungarian dish that showcases these characteristics is the Hungarian Fruit Roll. This dessert has a fascinating history that dates back to the 19th century.

The Hungarian Fruit Roll was created as a way to preserve fruits during the winter months when fresh produce was scarce. The fruit is cooked down and concentrated to create a sweet and flavorful filling, which is then rolled into a delicate pastry. This dessert quickly became a staple in Hungarian households and is now enjoyed not only in Hungary but also in various parts of the world.

Now, let's dive into the recipe for Hungarian Fruit Roll:

Ingredients:

For the fruit filling:
- 4 cups of mixed dried fruits (such as apricots, prunes, raisins, and cherries)
- 1 cup of water
- 1 tablespoon of lemon juice
- 1/2 cup of granulated sugar
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg

For the pastry dough:
- 2 1/2 cups of all-purpose flour
- 1/2 cup of unsalted butter, cold and cubed
- 1/4 cup of granulated sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 2 large eggs
- 1/2 cup of milk

For the egg wash:
- 1 large egg, beaten
- 1 tablespoon of milk

Instructions:

1. In a saucepan, combine the mixed dried fruits, water, lemon juice, sugar, cinnamon, and nutmeg. Bring to a boil over medium heat, then reduce the heat to low and simmer for about 15 minutes or until the fruits are soft and the liquid has thickened. Remove from heat and let it cool.

2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the cold cubed butter and use your fingertips or a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs.

3. In a separate bowl, whisk together the eggs and milk. Gradually pour the egg mixture into the flour mixture, stirring until the dough starts to come together. Turn the dough out onto a floured surface and knead gently until it forms a smooth ball. Wrap it in plastic wrap and refrigerate for 30 minutes.

4. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

5. Divide the chilled dough into two equal portions. Roll out one portion on a floured surface into a rectangle approximately 12x9 inches.

6. Spread half of the fruit filling evenly over the rolled-out dough, leaving a small border around the edges. Carefully roll up the dough, starting from the longest side, and seal the edges by pinching them together. Repeat with the remaining dough and filling.

7. Transfer the rolled dough onto the prepared baking sheet and brush the tops with the egg wash mixture.

8. Bake in the preheated oven for about 35-40 minutes or until the pastry is golden brown and cooked through.

9. Remove from the oven and let it cool on a wire rack before slicing into individual portions.

10. Serve the Hungarian Fruit Roll at room temperature and enjoy!

Similar Recipe Dishes:

If you enjoyed making and savoring the Hungarian Fruit Roll, you might also like to explore other delightful Hungarian desserts. One such dessert is the Hungarian Dobos Torte, a multi-layered sponge cake filled with creamy chocolate buttercream and topped with a caramel layer.

Another popular Hungarian dessert is the Hungarian Strudel, which is a thin, flaky pastry filled with various sweet fillings such as apple, cherry, or poppy seed. The strudel can be served either hot or cold, and it is often dusted with powdered sugar before serving.

Both of these desserts, just like the Hungarian Fruit Roll, are beloved in Hungarian cuisine and showcase the country's affinity for combining delicious flavors and textures.

Now you have a delightful Hungarian Fruit Roll recipe, some interesting historical context, and suggestions for exploring more Hungarian dessert recipes. Enjoy the process of creating this traditional treat and savor the flavors of Hungary!

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