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!

PAPRIKA FROM HUNGARIAN VILLAGE

THANKSGIVING IS A GOOD TIME TO INTERVIEW RELATIVES - BRING ALONG A HUNGARIAN DESSERT

The turkey or ham out of the oven. The sit down dinner accomplished.  Stomachs full.  A wait for dessert.  Coffee and tea. 

When everyone is settled, this might be the time to engage in conversation and to record interviews with relatives.  Ask them about their lives and also what they remember of their parents, grandparents, and and ancestors.

Ask people to bring along photos that can be scanned or photographed and uploaded and shared.

Be sensitive to people's sense of privacy. Not everything is for putting up on social networking, in databases, or on the Internet.  So ask individuals what they feel comfortable with and be sure they understand the possible implications of that sort of exposure. Consider the entire family including those who are not at the gathering.

I personally never put anything like that up for sharing.  It stays within the family.

Perhaps a few days before is the perfect time to get the children involved in making some Hungarian recipes for the dessert.  Here is a link to a site that has 26 Traditional Hungarian Desserts - poppyseeds, walnuts, almonds, sugar, apples... stacks, crepes, cakes.... bread pudding, dumplings, pancakes.

INSANELY GOOD RECIPES - HUNGARIAN DESSERTS include

Rakott Teszta - Baked Noodle Dessert.

Kakaos Csiga - Hungarian Chocolate Rolls.

Piskotatekercs - Basic Sponge Cake

And my favorite, which I grew up with, Kolachy Cookies, although mom called them Vienna Tarts...  cream cheese filling... we used apricot jam and strawberry jam. In a tin in the cold closet they took on an even better flavor three days old, if we could stand to hold off that long on eating them.

THE ESSENTIAL GUIDE TO BEING HUNGARIAN : AN INTELLIGENT BOOK THAT IS ALSO FUN

 Sixteen notable writers.

These writers tackle subjects beyond stereotypes (like the cover of the book - peppers and mustaches) about what Hungary and Hungarians are about, looking at the past as well as the present situation as a result of the past. Pride in a unique heritage is one thing, people not picking up dog poo in Budapest is another.  From places to go and things to do, to relatives who got stranded in what is now another country before the country was significantly chopped. From heritage horses, pigs, and sheep, to the fact that the Hortobagy Plain was once forested and the vacant salty expanse of it now is due to overgrazing of animals.

Folk customs... likely begun in the 17th century or so not brought from Eurasia. Regional dress that used to identify village, class, and so on, now mainly worn by textile sellers and people on their way to dance class but yet there are places in Hungary where there exists people who can 'read' or identify the dress. The

difference between folk tale and folk legend and more than one origin story.  These short essays seem more reckoning than opinion,  I thoroughly enjoyed this intelligent book, which also, I am so happy to say, is not mired or overly sober.

C 2022 Magyar American - BlogSpot 

All Rights Reserved including Internet and International Rights

NATIVE FRUITS OF OUR HUNGARIAN ANCESTORS : I GUARANTEE MOST AMERICANS HAVE NOT HEARD OF ALL OF THESE!

DAILY NEWS HUNGARY : NATIVE FRUIT OF OUR HUNGARIAN ANCESTORS

BLACKBERRY - MULBERRY - CORNELIAN - SORB - SEA BUCKHORN -

From the plains to the mountains to the sea....

GOULASH IS WHAT THEY THINK THEY KNOW ABOUT US : HUNGARIAN/ HUNGARIAN-AMERICAN STEREOTYPES

What is GOULASH?

Besides having a memorable sound to the word, goulash seems to be what many people know about Hungarians, or think they do.

It's as if there is one recipe for the dish that all Hungarians know, and given a little variation, based on how much a "pinch" is to one cook rather than another, it tastes a certain same way. 

It's as if it's all we eat.

WRONG!

GOULASH is a term used for a meat stew or soup, thus a variety of textures and thicknesses, and flavors, which tends to have a brown -orange color from paprika (red orange) and tomatoes though there are recipes that do not include these stereotypical ingredients. 

Possibly back in the 9th century (most likely before then) when the Hungarian- Magyars were yet settled, and lived as cattle herders, sheepherders, and marauders,  they dried meat and stuffed it in sheep stomach carriers for preservation.  Add water, put it over heat, stir a little, and you had the closest thing to today's foods that are sold dried and turned back into soft food with liquid and the heat of a camp fire. You Know - like we do Raman noodle soup in the microwave.

GOULASH was food you could TRAVEL WITH, a premade quick and nutritious meal.

Just about ANY ingredient can be included in a GOULASH including potatoes (which thicken the soup or stew), peppers, onions, dumplings, sour kraut, kidney beans, sour cream, beef, pork, or mutton, sausages, wine and beer, seeds and herbs.

While GOULASH may have a Magyar origin, many other countries in the region have variations of the term that sound and look to be and taste a whole lot like the Hungarian, meaning that this is a dish that has many ethnic and regional variations.

MOSTLY GOULASH IS COMFORT FOOD. 

Are you hungry yet?

C 2015 Magyar American BlogSpot

SWEET TOOTH IS A WAY OF LIFE! HUNGARIAN / HUNGARIAN- AMERICAN STEREOTYPE

 

Another stereotype I've encountered is that Hungarians have a major SWEET TOOTH and eat a lot of deserts, like with every meal, every day, while Hungarian Americans, even those who run and go to the gym still overdo it and may have sweets a couple times a week.

These Hungarians are always out at cafe's having these deserts and the women are always baking them for home.  The Hungarian Americans bake for the holidays but are basically loading up their shopping carts at the grocer for ready-made and actually have a terrible time finding any AUTHENTICALLY HUNGARIAN DESERTS unless they live in an ethnic ghetto that still has immigrant bakers. 

This Sweet Tooth is fond of cakes, pies, and breads, with APRICOTS or CHERRIES or POPPYSEEDS in it.  When a Hungarian American cannot find the authentic bakery they have to settle for something like jam or jelly on white bread, or OREO Cookies dunked in milk!

I think this Sweet Tooth myth is part of the marketing of Hungarians to the world.  You cannot find a travel brochure that doesn't show off fancy deserts, artistic creations, and Hungarians enjoying them along with the tourists.  You know that if and when you visit Hungary you will eat these deserts, drink a lot of very sweet wine,  and gain a lot of weight, but you MUST because you don't want to INSULT  the cook, the host, or anyone!  

Everywhere you go someone will be selling deserts at market stalls, competing to win Best Dessert Contests, or insisting you eat rolls, cakes, pies, and fancier items when you're invited for dinner - that's after you eat an entire pork roast. 

And you want to be invited back.

Not to worry.


C  2014  MAGYAR AMERICAN BlogSpot All Rights Reserved including Internet and International Rights