I would like to share my favorite Hungarian cookie with you. It's easier to prepare than you would think. Here we go:
Ingredients for the layers: Ingredients for the cream:
60 dkg (13.23 lb) flour (liszt) 1
liter (35 oz) milk
1 packet of salt volatile (szalalkáli) 4 dkg (0.88
lb) margarin
2 dl (1 oz) milk (tej) 4
dkg (0.88 lb) cocoa-powder
7 dkg (1.54 lb) sugar (kristálycukor) 20 dkg (4.41
lb) sugar
5 dkg (1.1 lb) cooking
grease (zsír) 4 spoonful
flour
2 eggs (tojás)
How to become master of the Hungarian kitchen #23
Our first step is to warm the milk up and put the salt volatile in
it. You may know that salt volatile has a very strong smell, but milk takes this
unpleasant smell away. Now mush the pasta’s ingredients together and bake 6
layers from it. Cut the pasta into 6 pieces, roll the pieces out to get thin
layers, then bake one layer at the time on your baking pan’s back-side. Bake
the layers for about 8 – 10 minutes. We used an old baking pan, which was 15.75
inch long and 8.86 inch wide.
Now mix the cream’s ingredients together. Take a bake board which
you can put in your fridge later, and put the first baked layer on the board.
Then smear one sixth of the cream on the layer and cover it with the second
layer. Continue doing this process until the sixth layer (see the picture
above). When you are ready take another baking board and put it on the top of
your cookie. Put your Hatlapos in the
fridge and after a day slice it up. You can put
powder sugar on the top, but as the cream is very sweet we usually leave this
step out. Jó étvágyat! :)