(poh-gotcha) The everyday roll in Hungary. They are a cross between what we know as a scone and a biscuit and can be eaten for any meal, as a snack, part of an appetizer with korozott (Hungarian liptauer cheese spread), or with soup. The rich, full of flavor comes from sweet butter, fresh eggs local sour cream and fresh dill. They are light and tender from the layering process of making them and a little yeast. Do yourself a favor and try one. It’ll make your mouth happy. Available every Saturday and Sunday in February.
The name flodni (fluden in Yiddish) refers to a layered and filled pastry. Our version of this Hungarian specialty, as well as a traditional Jewish holiday pastry, has layers of not too sweet honey poppyseed, raisin walnut, and cinnamon apple fillings. A slice is pure delight with your afternoon tea. Available every Saturday and Sunday in February.
The name kifli originally referred to the crescent shape and to savory breads in this shape. (It was the precursor to the croissant!) It is available in many parts of Europe by different names. This particular cookie is very popular in Hungary and Austria today. Ours is made with ground almonds, flour, butter, sugar, vanilla bean and extract, as well as powdered sugar. They are addictive, so watch out! Available every day in February.