Sweet Squares of Szeged

Szegedi Édes Kockák


  • 10 tablespoons butter
  • 2 cups flour
  • ¼ cup confectioners’ sugar
  • Pinch of salt
  • 1 egg
  • 1 tablespoon white wine
  • Butter for greasing pan
  • 1 cup bread crumbs
  • Vanilla sugar


  • 2 tablespoons semolina
  • 1 cup milk
  • cup vanilla sugar
  • cups sour cream
  • 3 eggs, separated
  • 1 tablespoon grated lemon rind
  • 2 tablespoons raisins


  1. Mix butter and flour in a mixing bowl until they form crumbs. Mix in confectioners’ sugar and a pinch of salt.
  2. In a separate bowl beat the egg and the wine. Pour the mixture into the flour and butter crumbs.
  3. Knead the mixture on a floured board and make a dough out of it. Cut the dough into 2 pieces, making one slightly larger than the other.
  4. Roll each piece of dough separately between layers of wax paper. Preheat oven to 375°F.
  5. Butter a heatproof glass dish or a baking-serving pan 9 by 13 inches, and sprinkle it with bread crumbs. Stretch the larger piece of dough over the bottom and sides of the pan.
  6. Make the filling: Cook semolina in milk until it is soft, 4 or 5 minutes. Cool.
  7. Mix vanilla sugar, sour cream and egg yolks; whip until foamy. Add cooled semolina, the lemon rind and raisins. Whip for another few minutes.
  8. Whip egg whites till peaks form and very gently fold the foam into the sour-cream mixture.
  9. Spread the filling on top of the bottom sheet of dough. Cover with the smaller sheet of dough. Prick the top sheet of dough with a fork in a few places.
  10. Bake the dish in the preheated oven for 30 to 40 minutes.
  11. Sprinkle with vanilla sugar while the dish is still warm. Let it cool, then cut into 3-inch squares.