Hungarian Pancakes with Pecan Filling

Name: Hungarian Pancakes with Pecan Filling (Pekándiós palacsinta)
Cuisine: Hungarian
Ingredients: 115 g/4 oz/1 cup plain (all-purpose) flour, sifted; pinch of salt; 2 eggs; 200 ml/7 fl oz/scant 1 cup milk mixed with 75 ml/2½ fl oz/⅓ cup water; 200 ml/7 fl oz/scant 1 cup milk mixed with 75 ml/2½ fl oz/⅓ cup water; 50 g/2 oz/¼ cup butter; 300 g/11 oz/3¾ cups pecan nuts, roughly chopped; 200 g/7 oz/1 cup caster (superfine) sugar; 75 ml/5 tbsp single (light) cream; 1.5 ml/¼ tsp ground cinnamon; 45 ml/3 tbsp sultanas (golden raisins); 45 ml/3 tbsp sultanas (golden raisins); 10 ml/2 tsp vanilla extract; grated rind of 1 lemon; 15 ml/1 tbsp apricot jam; 30 ml/2 tbsp icing (confectioners’) sugar

Pekándiós palacsinta

Preparation info

Serves
10-12

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

These light, paper-thin pancakes are filled with pecan nuts and fruit, and are a popular dessert in Hungary. They are usually served rolled or folded into triangles. The pancake recipe can also be used with savoury fillings such as scrambled eggs, mushrooms, seafood and vegetables.

Ingredients

115 g/4 oz/1 cup plain (all-purpose) flour, sifted
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Europe
Hungary
Dessert
Vegetarian

Method

Sift the flour and salt into a large bowl, holding the sieve (strainer) high above the bowl to introduce some air. Make a well in the centre of the flour and break the eggs into it. Whisk until smooth.
Gradually add small quantities of the milk and water mixture, still whisking. When all the liquid has been added, whisk once more until the batter is smooth and