Túrós Batyu is one of Hungary’s most beloved pastries, known for its crispy, golden layers of puff pastry (blundel tészta) and a rich, creamy túró (farmer’s cheese) filling. These delicious pastries are commonly found in Hungarian bakeries, coffee houses, and home kitchens, enjoyed as a breakfast treat or an afternoon snack with a cup of coffee.
Traditionally, Túrós Batyu is made with yeast dough, but using blundel tészta (puff pastry) makes for a quicker, flakier, and irresistibly buttery version. This easy shortcut still delivers an authentic Hungarian experience, making it perfect for busy home bakers.
The History and Tradition of Túrós Batyu
Hungarian cuisine is deeply rooted in dairy-based desserts, and túró (a type of fresh, crumbly curd cheese similar to ricotta or cottage cheese) plays a key role in many classic recipes. From Túrós Csusza (cheese noodles) to Rákóczi túrós (cheese tart), Hungarians have perfected the use of túró in both savory and sweet dishes.
The name “Túrós Batyu” translates to “cheese pouch,” referencing its signature folded shape, where the corners of the dough enclose the creamy filling like a small bundle. The puff pastry version (blundel tészta) has become especially popular in modern Hungarian bakeries due to its light and flaky texture.
Why You’ll Love This Recipe
✔ Authentic Hungarian flavor – Sweet, creamy túró filling wrapped in buttery, flaky layers. ✔ Quick and easy – Using puff pastry (blundel tészta) saves time. ✔ Perfect for breakfast, dessert, or snacks – Enjoy it with coffee or tea. ✔ Customizable – Can be made with raisins, lemon zest, or vanilla.
Ingredients for Túrós Batyu (Puff Pastry Version)
For the Pastry:
1 sheet of blundel tészta (puff pastry), thawed
1 egg (for egg wash)
For the Sweet Túró Filling:
1 cup túró (Hungarian curd cheese) or ricotta
¼ cup powdered sugar (adjust to taste)
1 teaspoon vanilla extract
1 tablespoon sour cream (optional, for extra creaminess)
1 tablespoon semolina or cornstarch (helps absorb moisture)
1 egg yolk
1 teaspoon lemon zest (optional, for a fresh flavor)
¼ cup raisins or dried fruit (optional)
For Dusting (Optional):
Powdered sugar
Cinnamon
Step-by-Step Instructions
1. Prepare the Filling
In a bowl, combine the túró (or ricotta), powdered sugar, vanilla, sour cream, semolina (or cornstarch), and egg yolk.
Mix well until smooth and creamy.
If using lemon zest or raisins, fold them in.
Cover and set aside while preparing the pastry.
2. Prepare the Puff Pastry (Blundel Tészta)
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the puff pastry into a square (if not pre-rolled).
Cut the pastry into four equal squares.
3. Assemble the Túrós Batyu
Place a spoonful of the sweet cheese filling in the center of each square.
Take the four corners of the dough and fold them towards the center, slightly overlapping them to form a pouch shape.
Press gently to seal, leaving a small opening in the middle so the filling can peek through.
Brush with egg wash (beaten egg) for a golden finish.
4. Bake the Pastries
Transfer the pastries to the prepared baking sheet, spacing them apart.
Bake for 18-22 minutes or until golden brown and puffed up.
Remove from the oven and let them cool slightly.
5. Finishing Touches
Dust with powdered sugar for a classic look.
Sprinkle with cinnamon for extra warmth.
Serve warm or at room temperature.
Serving and Storage Tips
🍽 Best served fresh – Enjoy them warm for the best texture! 📦 Store leftovers in an airtight container at room temperature for up to 2 days. 🔥 Reheat in the oven at 300°F (150°C) for a few minutes to restore crispness. ❄️ Freeze before baking – Assemble the pastries and freeze them for up to 3 months. Bake straight from frozen, adding a few extra minutes to the baking time.
