SZENT MATTHE

 

THANKSGIVING IN THE UNITED STATES

A day that celebrates PLENTY.  

In the United States there are many Thanksgiving meals that are given freely at churches, homeless shelters, senior centers, and other food distributions or outreaches.

 

HUNGARIAN PUMPKIN or BUTTERNUT SQUASH and POPPYSEED STRUDEL

HUNGARIAN PUMPKIN AND POPPYSEED STRUDEL

Tökös-Mákos Rétes

1 small pie pumpkin (or butternut squash) - about 2 pounds

3/4 cup ground poppyseed

2/3 cup sugar, or to taste
2/3 cup sour cream (more or less. This is included to bind the poppy seeds and quite possibly plain yogurt drained of liquid can be used - spoon into the mixture gently and don't use too much.)
1 lemon. First use a grater to get the zest, then squeeze to get the juice.
1/2 tsp ground cinnamon

2 tbsp melted butter

1/2 cup of stick butter, also melted.

For the pastry and finish:8–10 sheets phyllo dough, thawed
1 stick (1/2 cup) unsalted butter, melted
2 tbsp breadcrumbs (optional, to absorb excess moisture)
Powdered sugar for dusting

 
PUMPKIN FILLING:

Peel and coarsely grate the fresh pumpkin. Toss it lightly with a pinch of salt and let it sit in a sieve a while so any excess moisture can drain. Squeeze the pumpkin to remove as much liquid as possible. If using canned pumpkin, make sure it's not too watery. Generally canned pumpkin is usually good as is.

POPPYSEED MIXTURE:

In a bowl, mix the ground poppy seeds, sugar, sour cream, lemon zest and juice. The mixture should not be runny, so add that sour cream gently and by the spoonful.

Then stir in the 2 tbsp of melted butter and cinnamon.

COMBINE THE TWO MIXTURES

***
Preheat your oven to 375°F (190°C). (Note the higher temperature than the last recipe.)

Line baking sheet with parchment paper.

***

PHYLLO DOUGH TECHNIQUE

Phyllo can be purchased at the market. It needs to be defrosted when bought frozen.

On flat surface, lay out a clean cloth and carefully place one sheet of the phyllo dough on it. Brush it lightly with melted butter.

Place a second sheet of phyllo on top of the first sheet, and also brush with butter.
Continue until you have eight players of phyllo. (Note that this is two sheets more than the last recipe, probably to accommodate the poppyseed mixture.)

Spoon the pumpkin mixture on the phyllo dough and evenly spread it, leaving a two inch border on all sides so that dough will stick together.

Roll the strudel. First fold the sides of the phyllo dough inward to enclose the filling. Then roll the strudel tightly into a log shape, starting from the filled end - which will be in the center.

Carefully place the rolled phyllo dough strudel seam down on the baking sheet that has been lined with parchment paper. Bake for 25-35 minutes or until the top is golden brown. Let the strudel cool for at least 30 minutes before cutting.

Dust generously with powdered sugar just before serving.

***


C 2025 Magyar-American

THE HUNGARIAN VERSION OF PUMPKIN PIE? TRY PUMPKIN STRUDEL! RECIPE THAT USES PHYLLO AND BREAD CRUMBS!

HUNGARIAN PUMPKIN STRUDEL, known as Tökös Rétes, uses phyllo dough, which can be purchased in many markets in the United States. Layered phyllo dough is wrapped around a sweet pumpkin filling. If it isn't in your local market, try Hungarian, Polish, Slovak, Greek, or Armenian markets. (In my area I found it at a market that all the caterers buy from.) The baked texture is crispy and flakey. 

INGREDIENTS

1 small pie pumpkin (about 2 cups grated) ... see note about canned pumpkin.

3/4 tsp cinnamon
1/8 tsp allspice
1/8 tsp ground cloves
1/8 tsp ground ginger
1/3 cup toasted breadcrumbs 
1/3 cup vanilla-infused caster sugar (superfine sugar) or to taste

THE STRUDEL

6 sheets of store-bought phyllo dough, defrosted
1/2 cup unsalted butter, melted
1/4 cup light oil (optional, for brushing)
Powdered sugar, for dusting

FIRST MAKE THE FILLING:

Peel and grate the raw pumpkin. Toss it lightly with a pinch of salt and let it sit in a sieve a while so any excess moisture can drain. Squeeze the pumpkin to remove as much liquid as possible.(If using canned, be sure it's not too watery. If so, give it a little time in a sieve to drain. Generally, most canned pumpkin is usable as is.)

THEN MAKE THE CRUMB MIXTURE:

Melt the butter in a small pan, add the breadcrumbs, and cook until golden brown. 

NOW THE DOUGH FILLING:

In a bowl, combine the grated pumpkin, buttered breadcrumbs, caster sugar, and spices. Mix thoroughly and set aside.

***
Preheat your oven to 350°F (180°C).

Line baking sheet with parchment paper.

***
PHYLLO DOUGH TECHNIQUE

On flat surface, lay out a clean cloth and carefully place one sheet of the phyllo dough on it. Brush it lightly with melted butter.

Place a second sheet of phyllo on top of the first sheet, and also brush with butter.

Continue until you have six players of phyllo.

Spoon the pumpkin mixture on the phyllo dough and evenly spread it, leaving a two inch border on all sides so that dough will stick together.

Roll the strudel.  First fold the sides of the phyllo dough inward to enclose the filling. Then roll the strudel tightly into a log shape, starting from the filled end - which will be in the center.

***
Carefully place the rolled phyllo dough strudel seam down on a baking sheet. Bake for 25-35 minutes or until the top is golden brown. Let the strudel cool for at least 30 minutes before cutting.

Dust generously with powdered sugar just before serving.

***

Just a note that you might experiment using some squash. 

C 2025 Magyar-American

GOT A QUESTION FOR YOU! HOW DO YOU CELEBRATE A HUNGARIAN-AMERICAN THANKSGIVING HOLIDAY?

 HOW DO YOU CELEBRATE A HUNGARIAN-AMERICAN THANKSGIVING HOLIDAY?

You may be a recent immigrant to the United States or a few generations away from an ancestor who came, but, if you're reading MAGYAR-AMERICAN, there's a good chance you claim some Hungarian heritage.

And if so, how do you celebrate THANKSGIVING with some Hungarian cultural inclusion?

It's my idea that including Hungarian recipes - food - is what many people include!  

Leave me a comment!

EMBROIDERY

 

A YOUTUBE CHANNEL THAT I FOUND TO BE INTERESTING : DNA SCIENCE - LANGUAGE - CULTURE - ETHNICITY - HISTORY - ARCHEOLOGY

It's long been my policy not to embed videos from YouTube if there are commercials. I have no control of the commercials that come up and I hear that the poster doesn't either - therefore I can only offer you the links.  But what a YouTube Channel this is!  

I listened with fascination the following....

RUSYNS: Scientists Are Stunned by the Genetic Origins of the Rusyns : MYSTIC VOYAGE CHANNEL   (quick mention towards the end of Hungarians....)  CARPATHIANS

POLAND: What Polish DNA Reveals Will Rewrite European History? : MYSTIC VOYAGE CHANNEL

HITTITE: The Surprising Story Of Hittite DNA : MYSTIC VOYAGE 

ROMA GYPSIES : Why Roma Gypsies Carry DNA That Europe Tried to Erase? : MYSTIC VOYAGE

The Channel is sophisticated and reveals not just the latest understanding of DNA but also a knowledge of language, culture, history...  Archeology! I love it!

C 2025 Magyar-American BlogSpot

Just a note that I had a Hungarian friend of mine listened to the Poland one (I notice that the station has yet to date to do the Hungarians) and challenged it...

CROW EATS A WORM