22 Worst Rated Hungarian Desserts

The simple and nutritious nudle s mákem is a dish consisting of wide, thin wheat pasta that is doused in copious amounts of melted butter, and then dusted with poppy seeds and sugar. Once considered a rich and luscious meal, today it represents a frugal, but a beloved dish that is enjoyed as a sweet main course or a filling dessert. Even though it is usually associated with the Czech Republic, the exact origin of the dish is still unknown, while similar varieties are found in many Central and Eastern European countries under various names. In Austria, a similar dish is known as mohnnudeln, prepared with thick and short potato noodles, while the Serbian version from Vojvodina is called rezanci s makom.Expand

This classic Hungarian dessert – translated as Russian cream cake – is believed to have been invented by a renowned pastry chef at the famed Oroszi Kávéház—Russian Coffee House—in Budapest. The cake is assembled out of multiple sponge layers and vanilla-infused cream that is dotted with rum-soaked raisins. Although rich and lavishly decorated with whipped cream, the cake is characterized by its light texture and refreshing flavor. It is usually enjoyed at traditional Hungarian coffee houses and is best served accompanied by a cup of strong coffee.Expand

Gesztenye szelet is a traditional cake originating from Hungary, where it's a coffeehouse staple. The cake is usually made with a combination of chestnut purée, eggs, sugar, vanilla extract, flour, salt, brandy, heavy cream, and dark chocolate. The eggs are mixed with sugar over a pot of simmering water until it's tripled in volume, light, and fluffy. Chestnut purée, vanilla, salt, and flour are folded in, and the batter is spread evenly in a greased baking pan. The cake is baked until golden, and then left to cool. It's brushed with a syrup consisting of water, sugar, and brandy. The cake is topped with a mixture of chestnut purée, sugar, vanilla, and heavy cream, while dark chocolate is grated over the top. Once chilled, the cake is cut into rectangles and it's ready to be enjoyed.Expand

Rakott palacsinta is a Hungarian crepe cake consisting of layered pancakes with a delicious filling between each pancake. The pancakes are typically prepared with milk, flour, and eggs, while the filling often includes ingredients such as fruit jam, ground walnuts, poppy seeds, and cottage cheese. The cake is usually topped with beaten egg whites, and it is then baked until golden brown. After baking, the top layer is sometimes covered in melted chocolate.Expand

Soproni mandulás rétes is a variety of a traditional Hungarian strudel that is considered a specialty of Sopron cuisine. It typically consists of a thin pastry dough that's been filled with a fruit preserve or jam and almond cream (similar to frangipane) before it's baked until nicely colored and crispy. According to the traditional recipe from Cuisine of Hungary, a cookbook written by the famous restaurateur and cookbook writer George Lang, this sweet delicacy is made with strudel dough, melted lard or butter, raspberry or strawberry jam, ground almonds, sugar, and eggs. Once baked, the strudel is usually enjoyed while it's still warm, and it's traditionally dusted with powdered sugar. There's a similar strudel variety mentioned in another traditional Hungarian cookbook called A magyarok asztalánál, but this version calls for accompanying the dessert with a rum crème anglaise.Expand

Čupavci are traditional Croatian cakes that are also popular in Poland, Slovakia, Hungary, and throughout the Balkans under different names. They consist of a sponge cake that is dipped in chocolate and sprinkled with finely desiccated coconut. Čupavci are extremely popular due to their climate suitability as they don't dry out when cut into bite-sized squares and covered in coconut. A very similar cake can also be found in Australia and New Zealand in many supermarkets, cafés, and bakeries, and it's known as lamington, but this variety is often made with a layer of fruit jam, unlike its European counterpart. In Croatia, čupavci are a Christmas staple. In Slovakia, the cake is called kokosové ježe, in Poland it's known as kostka kokosowa, while the Hungarian name is kókuszkocka.Expand

Dios torta is a traditional chocolate sponge cake originating from Hungary. It consists of a walnut sponge and layers of chocolate buttercream. The walnut sponge cake is made with a mixture of eggs, sugar, ground walnuts, baking powder, flour, and lemon zest. The chocolate buttercream is made with a combination of egg yolks, milk, sugar, chocolate, butter, and vanilla. The sponge and the buttercream are layered and stacked, and the cake is then garnished with walnuts and chocolate shavings on top. Expand

Makowiec is the Polish name for poppy seed roll, a traditional cake where poppy seed paste is placed between layers of dough. Raisins, almonds, honey, and orange peel can be added to the cake in order to enhance its flavors. Ideally, makowiec should not be too sweet. It is characterized by its unique appearance when cut, with the dough and the poppy seed filling winding around each other in a spiral. When served, makowiec is usually dusted with powdered sugar. The cake is often consumed alongside tea or coffee, and it is typically prepared for festivities such as Christmas or other winter holidays. Although it can be found in stores throughout the year, making makowiec is a holiday family tradition. Makowiec can also be found throughout Central Europe, in countries such as Austria, Croatia, the Czech Republic, Germany, Hungary, Slovakia, Slovenia, Romania, and Serbia.Expand

This simple, sweet bread pudding known as mákos guba is one of the most popular Hungarian desserts that was traditionally associated with Christmastime. This layered sweet treat consists of soaked white bread and a creamy mixture of flavored poppy seeds. Nowadays the dish is enjoyed all year round, and it appears in many variations that often incorporate nuts, dry fruit, or sliced apples. Whether it is shortly baked until crispy or served chilled, it is typically drizzled with vanilla custard or dusted with powdered sugar.Expand

A traditional Hungarian-Jewish dessert known as flódni is a layered cake with walnut, apple, plum jam, and poppyseed fillings. The dough is made with flour, salt, sugar, butter, egg yolks, and white wine, while the fillings are enriched with lemon juice, cinnamon, chocolate, white wine, honey, and cloves. Flódni is especially popular during the festive holiday season – some bake it for Hanukkah or Christmas, while others prepare it for New Year’s Eve.Expand