Buktató

A buktató is a traditional Hungarian pastry, often described as a type of sweet turnover or pocket. The name translates roughly to "trap" or "snag," likely referring to the way the dough is folded and sealed, potentially catching the filling inside.

The dough used for buktató is typically a yeasted dough, similar to that used for sweet breads or brioche. It is rolled out thin, and then cut into circles or squares. A sweet filling is placed on one half of the dough, and the other half is folded over to enclose it. The edges are then crimped or sealed, often with a fork, to prevent the filling from escaping during baking.

Common fillings for buktató include sweetened cottage cheese (túró), poppy seeds, ground walnuts, or sweetened fruit preserves like plum jam or apricot jam. After filling and sealing, the pastries are often brushed with egg wash for a golden sheen and sometimes sprinkled with sugar.

Buktató are typically baked until golden brown. They are enjoyed as a sweet snack, dessert, or pastry accompaniment to coffee or tea. The texture is generally soft and slightly chewy from the yeasted dough, with the filling providing moisture and flavor. While there isn't a single definitive recipe, variations exist across different regions and families in Hungary.