Popular on Food52
6 Comments
Windischgirl
March 17, 2017
Let's not forget there is a third sibling among these Hungarian baked goods: Diós Kalács! It's filled with ground walnuts mixed with sugar and accented with lemon zest; Anyu (my Hungarian grandmother) would sneak in the occasional golden raisin for a tangy accent. (If I distract you with Diós, there's more Mákos for me...)
I just unearthed my stash of her old cookbooks, margins and endpapers decorated with splotches and her own handwritten recipes. Let's see if I can locate her recipe...
I just unearthed my stash of her old cookbooks, margins and endpapers decorated with splotches and her own handwritten recipes. Let's see if I can locate her recipe...
dtremit
March 18, 2017
My grandmother's family came from Slovakia, not too far from the Hungarian border, and we made the version you describe every Christmas. We just called it Kolache. The dough here should work just fine. The secret to the walnut filling is to lightly beat an egg white or two -- not to the point of soft peaks, just until it's foamy -- and mix that in with the ground walnuts and sugar.
Loves F.
March 16, 2017
OMG I'm so happy you posted this! I've been trying to figure out my Oma's "poppyseed strudel" for years. She's "shared the recipe" with family members over the years... but always leaves out steps or ingredients, and it's rarely written in English. And now she's 95, not baking much anymore, and I've been so worried about losing my favorite treat forever. She's from Yugoslavia, and her mother was Hungarian, and all my searches for this roll led to super-risen rolls which just aren't the same as Oma's (and the only name she's ever used for it is "strudel.") When I saw this pic on instagram, I jumped out of my chair, because the dough looks exactly like hers!! Now I've gone down a huge Kokosh/Makosh/Beigli rabbit hole and I'm so, so, so excited!!! Thank you!
scott.finkelstein.5
March 16, 2017
Considering that this is a Jewish pastry, I assume that there's an easy parve conversion?
Leah K.
March 16, 2017
You could certainly make it with almond milk and parve margarine like Earth Balance. That said, it's one of those pastries that is really worth keeping milchig. Serve it at brunch with eggs and salad instead of for dessert after a meat meal. :)
See what other Food52 readers are saying.