George Lang

Bowknots

Forgácsfánk, or Csöröge

Preparation info
  • about

    16

    bowknots
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 1 cup all-purpose flour
  • 4 egg yolks
  • ½ teaspoon sugar

Method

  1. Place flour, egg yolks, ½ teaspoon sugar, rum, sour cream and salt in a bowl. Mix, then place the dough on a board and knead into a hard dough. Let rest for 15 minutes.
  2. Stretch the dough into a very thin sheet. Cut it into pieces 5 by 3