Mushroom-shaped pastries with chestnut

Open in Receptnaptár — serving calculator, cook mode, save

Method

Tap a step once you've finished it.

1. Mix the eggs, egg yolks and flour until smooth, adding enough milk to get a thick but pourable batter, firmer than pancake batter.
2. Let the batter rest for at least 15 minutes. ⏱ Timer: 15 min
3. Heat plenty of lard in a mushroom-shaped mould (or small mushroom moulds).
4. Fill the mould with the batter, and fry in the hot lard until golden brown on both sides, about 2-3 minutes per side. ⏱ Timer: 2 min
5. Drain the fried mushroom shapes on paper towels to remove excess fat.
6. Pipe or spoon the chestnut purée into the hollow of the fried pastry shapes.
7. Serve warm or at room temperature, dusted with icing sugar.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Similar recipes

• Chestnut crescents · Hungarian
• Chestnut pudding · Hungarian
• Orange slices · Hungarian
• Chestnut purée with whipped cream · Hungarian
• Castagnaccio (Tuscan chestnut flour cake, no added sugar) · Italian
• Chestnut rice porridge with sesame (kuri kayu) · Japanese

More hungarian ideas

• Thin tea biscuits, another way
• Chocolate sticks
• Fruit bread
• Semmering bread
• Punch slices
• Punch slices, another way
• Almond biscotti
• Almond pillows

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch