Derelye is a type of stuffed pasta in Hungary.

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.

Ingredients

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
egg wash
cinnamon and confectioner’s sugar

Directions

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.

Related posts:

1. Homemade pasta
2. Plum cake
3. Pie dough

Hungarian pasta known as "eperlevél" or strawberry leaf. Eperlevél is most often served in soups and stews.

Pasta is an important part of Central and Eastern European cuisine. Some of the most popular types of pasta include spätzle, a German egg pasta that is round in shape, and tarhonya, a very small Hungarian egg barley pasta similar to couscous.

This recipe is suited for making basic pasta. It can be used in a variety of soups, main courses, and desserts.

Ingredients

4 cups (440 grams) unbleached all-purpose flour
4 large eggs
1/4 tsp (5 grams) salt
3/4-1 1/4 cups (200-300 ml) cold water

Directions

Sift 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 or a rolling pin, shape dough according to your desired preference.

Boil the pasta in a pot of heavily salted water for 2 to 4 minutes, stirring occasionally. Do not overcook! Serve immediately.

Related posts:

1. Szilvalekváros derelye: pasta with plum filling
2. Homemade strudel dough
3. Homemade almond paste