ReceptnaptárRosehip candy
Rosehip sweets are a tart, sweet treat of traditional Hungarian cooking, rich in vitamin C. Old recipes boiled the berries for a long time and pushed them through a sieve; today ready-made, frozen or jarred rosehip purée can be used, which is much simpler. They are excellent with tea or as a gift.
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Mix the rosehip purée with the lemon juice and gradually sift in the icing sugar until you have a dough that can be rolled out but is not sticky. This takes about 250-300 g of icing sugar.
- Roll the dough out on icing-sugared baking paper to 4-5 mm thick. If it sticks, add more icing sugar.
- Cut into any shapes or cubes with a small cutter or knife.
- Brush the pieces thinly with egg white, then roll them in granulated sugar to coat.
- Place the sweets on baking paper on a rack and dry for 24 hours at room temperature, or for 2-3 hours in a 50 °C oven with the door slightly ajar. They keep for 2 weeks in an airtight tin in a cool place.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- There must be no seeds or hairs in the purée, because they irritate the throat.
- Use pasteurised egg white.
- Drying takes time, but that is what gives the sweet texture.
- Wrap the finished sweets in paper to give as gifts.
Frequently asked questions
Where can I get rosehip purée?
In herbal shops or health-food shops, or make it at home: clean the berries, cook them and push through a sieve.
How long do they keep?
In an airtight tin in a cool place for 2 weeks.
Similar recipes
- Kisiel (Polish fruit starch pudding) · Polish
- Semifreddo allo yogurt (berry yogurt semifreddo) · Italian
- Poached pear with goji berries · Chinese
- Almond milk pudding (xìngrén dòufu) · Chinese
- Crostata di ricotta e frutti di bosco (ricotta berry tart with oat base) · Italian
- Meringue wreaths · Hungarian
More hungarian ideas
- No-bake strawberry curd cheese cake with oat base
- Plum and cinnamon oat crumble
- Light courgette chocolate traybake
- Light apple pie with wholemeal pastry
- No-bake walnut honey oat balls
- Oat curd cheese dumplings with cinnamon oats and yogurt
- Baked pear and ginger oatmeal squares
- Chocolate banana curd cheese cups
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings