Potato-shaped filled pastry

Name: Potato-shaped filled pastry
Total time: 50 min
Yield: about 15-18 pcs
Cuisine: Hungarian
Ingredients: 2 egg yolks; 40 g sugar; foam of 3 egg whites; 40 g flour; 2 egg yolks + 1 whole egg (for the cream); 2 tbsp vanilla sugar; half tbsp flour; 4 tbsp milk; 100 g sugar; 2 eggs; finely ground hazelnuts or almonds (enough to make it thick); ground chocolate and icing sugar for rolling

Time: 50 minabout 15-18 pcsapprox. 90 kcal / serving (estimated)approx. 3 g protein / serving

Potato-shaped filled pastry (illustration)

Open in Receptnaptár — serving calculator, cook mode, save

📱 Keep the screen awake while cooking

Method

Tap a step once you've finished it.

Beat the 2 egg yolks with the sugar until foamy, add the egg white foam and the flour.
Bake small kisses from the mixture.
Cut them in half, scoop them out, and fill with cream: mix the egg yolk and whole egg over steam with the vanilla sugar, flour and milk, stirring constantly, and cook into a cream.
Stick the filled kisses together in pairs so they form a potato shape (hence the pastry's name - it contains no real potato).
Mix the sugar and eggs into a thick mixture, add enough finely ground hazelnuts or almonds to make it quite thick, and coat the filled 'potatoes' with it.
Mix the ground chocolate with icing sugar, and roll the coated pastries in it.

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

Similar recipes

Chocolate cube · Hungarian
Aurélia Cake · Hungarian
Filled chocolate sheets · Hungarian
Marci · Hungarian
Kyiv cake (meringue and hazelnut) · Russian
Nazook (buttery filled roll pastry) · Middle East & Caucasus

More hungarian ideas

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

Language: Magyar · Español · Deutsch