Felfújt

Felfújt is a Hungarian baked custard-like dish that puffs up in the oven. It can be prepared as a sweet or a savory dish and is often described as a type of soufflé or baked pudding. The batter is typically made from eggs, milk, and a starch such as flour or semolina, with flavorings like vanilla, lemon zest, or a touch of sugar. Fillings or additions vary widely: sweet versions may include cottage cheese (túrós felfújt), fruit, or jam; savory variants can contain cheese, vegetables, or small pieces of ham.

Preparation is straightforward. Butter a baking dish, make a smooth batter, fold in any fillings, pour into the dish, and bake in a moderately hot oven until the surface is puffed and golden and the center set. Baking times usually range from about 25 to 45 minutes, depending on size and fillings. The dish should rise as it bakes and then settle as it cools.

Culinary role and serving: Felfújt is a staple of traditional Hungarian home cooking and appears on family menus as a dessert or a light main dish, particularly for weekend meals or family gatherings. It is commonly served warm or at room temperature, sometimes dusted with powdered sugar or accompanied by fruit compote. Regional and household variations are common, reflecting local tastes and available ingredients. The dish shares similarities with other Central European baked custards and with soufflés.