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Recipes with túró

5 recipes that use túró, with photos, step-by-step instructions and cook times. The quickest, Túrós csusza, takes 30 minutes. It is most often cooked with sour cream, vanilla extract and egg.

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Túrós táska

Every Hungarian bakery chain and village shop has a túrós táska in the case, a flaky square folded corner to corner over a fat cushion of sweet curd cheese. The filling is fresh túró beaten with egg yolk, vanilla, lemon zest and raisins, and it bakes soft and slightly tangy inside crisp, buttery puff pastry. It is a mid-morning snack with coffee, or breakfast on the go. Túró is usually made without animal rennet, but check the label if that matters to you. The usual slip is a runny filling that leaks onto the tray, so press the túró through a sieve and add a spoon of semolina to bind it. Chef's tip: chill the filled pockets for 10 minutes before baking; the cold pastry puffs higher and the corners stay folded.

60 minHungarianBaking
by KrazyBadal 0 views

Rákóczi túrós

Look along the counter of any Budapest cukrászda and you will see Rákóczi túrós: a slab of shortcrust under a creamy, lemony túró filling, crossed with a lattice of golden meringue and dotted with apricot jam in the gaps. It was invented by the pastry chef János Rákóczi in the 1930s and won a prize at the Paris World Fair, and it has been a Hungarian favourite ever since. The textures make it: crisp pastry, soft cheese, and meringue that is crunchy on top and marshmallowy underneath. Túró is usually set without rennet, but check the label. The usual slip is piping the meringue onto a filling that is still wobbly, so the lattice sinks; bake the filling until just set first. Chef's tip: press the túró through a sieve for a silky filling with no grainy bits.

90 minHungarianBaking
by KrazyBadal 0 views

Prósza

Before wheat was common in the Őrség and Göcsej, the wooded border country of western Hungary, cornmeal was the everyday flour, and prósza was what came out of the bread oven on baking day. It is a moist, golden cornbread cake, made rich and tender with sour cream, sweet but not sugary, with a crumbly crust. Families in the region eat it warm for breakfast or afternoon coffee, either plain, spread with plum jam, or baked with a layer of sweet túró and sour cream on top, as here. Túró is normally made without rennet, but check the label. The usual slip is using coarse polenta, which stays gritty; choose fine cornmeal, and let the batter rest so it softens. Chef's tip: scald the cornmeal with the hot milk first; it swells and gives a much softer crumb.

60 minHungarianBaking
by KrazyBadal 0 views

Vargabéles

Legend ties this sweet bake to a Kolozsvár shoemaker called Varga, whose wife made it for him, and it travelled from Transylvania into every Hungarian cake shop and school canteen. Thin vermicelli noodles are folded into sweet túró (curd cheese) with egg yolks, lemon and raisins, lightened with beaten whites and baked between buttered sheets of filo, so you get a crisp top, a soft, custardy middle and a gentle tang. Cut it warm into squares and dust with icing sugar; it needs nothing else, though some like a spoon of sour cream. Túró is normally fine for vegetarians, but check the label if you need it rennet-free. Where most people go wrong is overcooking the noodles, which turns the filling stodgy; cook them a minute short. Chef's tip: press the túró through a sieve first, which gives a silky filling with no grainy bits.

90 minHungarianDesserts
by KrazyBadal 0 views

Túrós csusza

Túrós csusza is a simple dish of wide pasta squares tossed with crumbly túró curd cheese and sour cream, loved across Hungary and especially in the Danube villages, where it is served as a filling main after a bowl of fish soup. At home it is a Friday or end-of-the-month supper made from what is in the fridge. Traditionally it is topped with crisp pork crackling; here, fried onions and a little smoked paprika give the same crunch and savouriness. The flavour is mild, tangy and comforting. Chef's tip: toss the cheese into the pasta while it is still steaming so the túró warms through, but serve the sour cream cold on top for contrast.

30 minHungarianPasta & Noodles
by KrazyBadal 0 views

Goes well with túró