January 1, 2016
Aniko Gulyas recreates a beloved childhood pastry.
A long history Kürtős cakes originated in Transylvania in the late 1700s. To make them, Gulyas had to import a special oven from Hungary, which bakes the cakes at 250 degrees Celsius. She wraps fresh, raised dough around a wooden pin, sprinkles it with toppings and then inserts the pin in the oven, where it turns slowly for 4 to 6 minutes—“until the surface is crispy and the inside is still soft,” Gulyas explains. After the cake cools for a few minutes, the pin is removed, yielding the treat’s uniquely cylindrical shape.
Sweet and savory Kürtős cakes are traditionally sweet—Gulyas’ best-sellers are almond and cinnamon, and “kids love coconut,” she says—but she’s been experimenting with savory recipes, such as cheese, pumpkin seed and sunflower seed. To eat the cakes, “you pinch the the top to unravel it, turning it around and twisting” as you go, Gulyas explains. The sweet kürtős cakes pair well with coffee and tea, she says, and the savory ones are excellent with beer, wine or veggie juice.
You can read an interview with Anikó Gulyás HERE! (in Hungarian)