Derelye is a type of stuffed pasta in Hungary, which can be either sweet or savory. Traditionally, it is prepared for the holidays or special occasions.
This recipe is best served as a dessert or snack.
4 cups (440 grams) all-purpose flour, plus extra for kneading
4 large eggs
1/4 tsp (5 grams) salt
3/4-1 1/4 cups (200-300 ml) cold water
1 cup (330 grams) plum jelly or plump
1 cup (125) breadcrumbs
cinnamon and confectioner’s sugar
Add the flour into a bowl, and make a well in the center. Add eggs and salt to well. Gradually add 3/4 – 1 1/4 cups (200 – 300 ml) of cold water.
Using a fork, beat the eggs, water, and salt. Starting from the inside edge and working around the well, gradually add the flour into the egg mixture. Discard any leftover bits of dough.
On a lightly floured surface, knead the dough for 10 minutes or until it is smooth and elastic. Allow the dough to rest for 1 hour.
Using a pasta machine, roll out the pasta into long and thin sheets. Cut into individual pieces using a fluted pastry wheel or sharp knife. Brush the edge of the pasta lightly with egg wash and put 1 tsp of filling in the middle. Fold dough over. Press out air and pinch edges securely with fork.
Boil the pasta in a pot of heavily salted water for 2 to 4 minutes. Remove pasta and coat in breadcrumbs. Sprinkle with cinnamon and confectioner’s sugar.
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Suzanne Urpecz, creator and editor of The Hungarian Girl. Click on my About page for more info.