ReceptnaptárWalnut filling for pancakes
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Beat the egg yolks with the sugar until pale and ribbon-like.
- Stir in the ground walnuts until evenly combined.
- Whisk the egg whites to stiff peaks.
- Gently fold the egg whites into the walnut mixture in two batches, keeping it light and airy.
- Fill the ready-made pancakes with the walnut filling, and fold or roll them up.
- Arrange side by side in a greased baking dish.
- Bake at 180°C for half an hour, until the filling sets and puffs slightly.
- Serve warm.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Similar recipes
- Walnut slice · Hungarian
- Walnut cream slices · Hungarian
- Walnut kisses · Hungarian
- Walnut noodles topped with meringue · Hungarian
- Hotteok (sweet filled pancakes) · Korean
- Kaiserschmarrn (torn pancake with icing sugar) · German
More hungarian ideas
- Poppy seed pastry
- Spanish foam
- Quince preserve
- Pear or peach preserve
- Melon in syrup
- Squash in syrup
- Redcurrant syrup for sorbet
- Sour cherry and apricot syrup for sorbet
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings