Hungarian Vanilla Puff Pastry

Ah, Hungarian Vanilla Puff Pastry—classic, buttery, and delicate, often called Vaníliás Leveles in Hungary. 🥐✨ It’s perfect for layering with cream, custard, or even fruit. Here’s a clear, step-by-step approach:

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Hungarian Vanilla Puff Pastry (Vaníliás Leveles)

Ingredients

For the Puff Pastry

• 250 g (2 cups) all-purpose flour

• 200 g (¾ cup) cold unsalted butter, cubed

• 1 pinch of salt

• 100 ml (about ⅓–½ cup) cold water

• 1 tsp vinegar or lemon juice (optional, helps layers)

For Vanilla Cream (Optional Filling)

• 500 ml (2 cups) milk

• 50 g (¼ cup) sugar

• 1 packet vanilla pudding powder or 40 g cornstarch

• 1 tsp vanilla extract

• 2–3 tbsp butter

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Method

1. Make the Puff Pastry

1. Combine dry ingredients: Mix flour + salt in a bowl.

2. Cut in butter: Using fingers or a pastry cutter, mix until the butter is pea-sized.

3. Add water: Slowly pour cold water (with vinegar if using) until a dough forms. Don’t overwork—it should be slightly shaggy.

4. Shape and chill: Form into a rectangle, wrap in plastic, chill 30–60 minutes.

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2. Laminate the Dough (Layering Butter)

1. Roll the dough into a long rectangle. Fold into thirds like a letter.

2. Turn 90° and roll again. Repeat 3–4 times, chilling 20–30 min between turns if the butter softens.

   • This creates the flaky puff layers.

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3. Bake the Pastry

1. Preheat oven to 200°C / 390°F.

2. Roll dough 3–5 mm thick, cut into rectangles or desired shapes.

3. Place on parchment-lined tray. Optional: brush with plant-based milk or egg wash for shine.

4. Bake 15–20 minutes, until puffed and golden.

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4. Make Vanilla Cream (Optional)

1. Heat milk and sugar in a pan.

2. Mix pudding powder/cornstarch with a little cold milk.

3. Pour into hot milk, whisk constantly until thick.

4. Remove from heat, stir in butter and vanilla extract. Cool slightly.

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5. Assemble (If Making Filled Pastry)

• Slice baked puff pastry in half horizontally, or layer sheets.

• Spread vanilla cream between layers.

• Dust with powdered sugar before serving.

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Tips for Perfect Hungarian Puff Pastry

• Keep butter cold—warm butter = less flakiness.

• Minimal handling = maximum lift.

• Roll gently, don’t press too hard.

• Rest dough in fridge if butter starts softening.

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This pastry is light, crisp, and buttery, with optional vanilla cream for a true Hungarian café-style dessert.

I can also make a simplified shortcut version that skips the folding but keeps it flaky, perfect if you don’t want to spend hours on layers.