Chocolate chip cookies were definitely not part of the classic Hungarian pastry repertoire I grew up with. My first exposure to this wonderful American delight happened in 1994.
Month: November 2013
In the last two months at work, two of my colleagues surprised me with two different issues of this year’s SAVEUR magazine. Kathy thought I would enjoy the article on Hungarian cooking in the October 2013 issue – yes, I did very much – and Peter, while giving me a bunch of architectural and gardening magazines, maybe threw into the mix the January/February issue just for variety.
To be great, be whole To be great, be whole; exclude Nothing, exaggerate nothing that is you. Be whole in everything. Put all you are Into the smallest thing you do. The whole moon gleams in every pool, It rides so high. — Fernando Pessoa
The Hungarian word pite is not easy to translate into English. My dictionary says: pite – fruit-flan, pie, tart, and for almás pite – apple tart/turnover. Other sources call it apple cake. The name doesn’t really matter – the two flaky buttery crusts, bottom and top, filled with cinnamon flavored apples make one of the classic Hungarian pastry staples.