These traditional Hungarian pastries are soft, golden, and filled with a creamy cottage cheese mixture, raisins, and a touch of lemon zest. The powdered sugar on top makes them absolutely irresistible! 🤤
Perfect for breakfast, an afternoon treat, or a cozy Hungarian-style dessert.
1 ½ cups (350 g) Hungarian-style cottage cheese or well-drained farmer cheese
⅓ cup (65 g) granulated sugar
1 egg yolk
1 tsp vanilla extract
1 tsp finely grated lemon zest
⅓ cup (50 g) raisins
1 tbsp semolina or cornstarch, if the filling is very moist
For finishing
1 egg, beaten
Powdered sugar, for dusting
👩🍳 Instructions
1. Prepare the dough
In a small bowl, combine the warm milk, yeast, and 1 teaspoon of the sugar. Let stand for about 5–10 minutes, until foamy.
In a large bowl, combine the flour, remaining sugar, and salt. Add the eggs, melted butter, vanilla, and yeast mixture.
Knead for 8–10 minutes, until the dough becomes smooth and elastic.
Cover and let rise in a warm place for about 1 hour, or until doubled in size.
2. Make the filling
In a bowl, mix the cottage cheese, sugar, egg yolk, vanilla, lemon zest, and raisins.
If the cottage cheese is very wet, add the semolina or cornstarch to help the filling hold its shape.
3. Shape the pastries
Preheat the oven to 350°F (175°C).
Roll the risen dough out on a lightly floured surface to about ¼ inch (5–6 mm) thick.
Cut into approximately 4-inch (10 cm) squares.
Place a generous spoonful of cottage cheese filling in the center of each square.
Fold the four corners toward the center and gently pinch them together to create the traditional little “pouch” shape.
4. Prepare for baking
Place the pastries on a parchment-lined baking sheet, leaving space between them.
Cover loosely and let them rest for another 15–20 minutes.
Brush the tops with beaten egg.
5. Bake
Bake for 18–22 minutes, or until beautifully golden brown.
Remove from the oven and allow them to cool slightly.
Finish generously with powdered sugar.
❤️ Helpful Tips
Use well-drained cottage cheese so the filling doesn’t become watery.
For extra flavor, soak the raisins in warm water for 10 minutes before adding them.
Fresh lemon zest gives the filling a wonderful Hungarian-style flavor.
Don’t overfill the dough squares—the filling can escape while baking.
They’re best served slightly warm with coffee or tea.
🇭🇺 A Taste of Hungary at Home
Túrós batyu is a beloved Hungarian sweet pastry made from yeast dough and a sweet cottage cheese filling. Its name literally refers to a little “bundle” or “pouch,” describing the way the dough is folded around the filling.
