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Hungarian Kalachki


The Gourmandize Team

Hungarian Kalachki. Discover our recipe.

Rate this recipe 3.6/5 (42 Votes)
Hungarian Kalachki 1 Picture


  • 1 dry yeast added to 1/4 cups warm water
  • 3/4 cup milk, scalded, let cool
  • 5 cups of flour
  • 1 pound of Crisco or Spry (equal to 2 cups)
  • 4 egg yolks
  • 3 tsp. baking powder
  • 1 teaspoon salt


Level of difficulty Average
Cost Average budget


Step 1

Take flour, Crisco and mix like a pie dough

Step 2

Add eggs to cooled milk and stir, then add the rest of ingredients and mix will

Step 3

Refrigerate for about 3 hours

Step 4

Roll out on powdered sugar

Step 5

Cut into 3 X 3 inch squares

Step 6

Add a teaspoon of filling (Apricot or Prune Lekvar, Raspberry, Cheese, etc)

Step 7

Fold over two opposite corners to the middle and seal by pushing down in center

Step 8

Place on a greased and floured cookie sheet

Step 9

Bake at 375 degrees for 20 to 25 minutes until golden brown. Don't let them burn.

Step 10

When cool sprinkle with powdered sugar


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  • 1/4 cup / 50g of softened butter
  • 1 egg (divide the yolk and white)
  • 1/4 cup / 50g of sugar
  • Pinch of sea salt
  • 1 cup / 150g of flour
  • 1 cup / 100g of chopped nuts
  • Salted caramel
  • Melted dark chocolate


  1. In a bowl, mix together the butter, egg yolk, sugar, and salt.

  2. Add the flour and mix. Roll into a ball.

  3. Chill for 30 minutes.

  4. Remove from refrigerator. Divide the dough and roll into 1-inch balls.

  5. Dip each ball in egg yolk, and then roll in chopped nuts.

  6. Place on baking sheet (lined with parchment paper), and press your thumb into the center.

  7. Bake at 340°F/170°C for 12 minutes, or until golden.

  8. Remove from oven and let cool.

  9. Pour the salted caramel into the center groove,and drizzle with dark chocolate.

  10. Enjoy!

Review this recipe

My best guess would be 1 package = 2 1/2 Tb

Commented by

How much yeast is used? 1t or 1T?? Recipe calls for "1 dry yeast..." but doesn't indicated the amount. Can someone advise? thanks!

Commented by

Hungarian Kalachki Carolyn's Paprika Potatoes