Here’s a classic Hungarian Fruit Squares recipe 🇭🇺 Soft, buttery layers with a fruity filling and a snowy powdered-sugar top — the kind you find in old cafés and grandma’s kitchen.
🇭🇺 Hungarian Fruit Squares (Gyümölcsös Szelet)
🧾 Ingredients (9×13 inch pan)
Dough
3 cups all-purpose flour
1 cup butter, cold & cubed
¾ cup sugar
2 large eggs
1 tsp baking powder
1 tsp vanilla
Zest of 1 lemon (optional)
Pinch of salt
Filling
1½–2 cups thick fruit jam (apricot, plum, raspberry, or sour cherry are traditional)
Topping
Powdered sugar, for dusting
👩🍳 Instructions
1️⃣ Make the dough In a large bowl, mix flour, baking powder, salt, and sugar. Cut in cold butter until crumbly. Add eggs, vanilla, and lemon zest. Knead gently until a soft dough forms.
2️⃣ Divide & chill Divide dough into 2 equal parts. Wrap and chill 30 minutes.
3️⃣ Assemble Preheat oven to 350°F (180°C). Line pan with parchment.
Roll out one dough portion and place in pan. Spread jam evenly (don’t go too thick at edges). Roll out second dough and place gently on top.
4️⃣ Bake Bake 30–35 minutes, until lightly golden on top.
5️⃣ Cool & finish Let cool completely. Dust generously with powdered sugar. Cut into squares.
🍰 Tips (Hungarian-style)
Jam must be thick or it will leak
Apricot + lemon zest = very traditional flavor
Tastes even better next day
🔄 Variations
Crumb top: Use grated dough instead of rolling top layer
