édesség

Édesség is the Hungarian noun for dessert or the sweet course served at the end of a meal. The term is formed from édes, meaning “sweet,” with the abstract noun suffix -ség, and it functions as a category in dining terminology alongside starters and main courses. In everyday language édesség can also refer more generally to sweets or confections.

In Hungarian cuisine, édességek encompass a wide range of dishes. They include fruit-based desserts such as compotes or fresh fruit served with dairy or cream, as well as dairy-based desserts like puddings and custards. Baked and pastry-based desserts, including cakes, pastries, and tarts, are common, along with confections such as chocolates and candies. Many traditional desserts rely on ingredients like milk, eggs, sugar, butter, nuts, poppy seeds, and fruit, and regional specialties reflect local ingredients and culinary traditions.

Common examples found on Hungarian menus and in households include Somlói galuska (a layered sponge cake with cream, walnuts, and chocolate), bejgli (a rolled pastry filled with poppy seeds or walnuts, popular during holidays), zserbó szelet (a layered walnut and jam pastry), and various fruit soups or compotes served as desserts. Desserts may be served warm or cold, and they often accompany coffee or brandy in social and ceremonial contexts.

Édesség thus denotes both the concept of dessert as a culinary course and the broader category of sweet foods enjoyed in Hungarian culture. It is translated as “dessert” in English and is a standard term on Hungarian menus and recipes.