Kivág

Kivág is a traditional Hungarian pastry, often referred to as a "Hungarian croissant" due to its similar appearance and texture. It is a layered, flaky pastry made from a dough that is rolled and folded multiple times to create a light, airy interior. The dough is typically made from flour, water, salt, and yeast, and is allowed to rise before being folded and rolled. The process of folding and rolling is repeated several times, resulting in a pastry with a high ratio of butter to flour, which contributes to its distinctive flakiness.

Kivág is usually filled with a sweet filling, such as jam, chocolate, or custard, and is often served as a breakfast pastry or a dessert. It is typically baked until golden brown and has a crispy exterior. The pastry is often dusted with powdered sugar before serving, which adds a touch of sweetness and enhances its appearance.

The origins of kivág can be traced back to the 19th century, when it was introduced to Hungary by French bakers. Over time, it has become a staple of Hungarian cuisine and is widely enjoyed both within Hungary and abroad. Today, kivág is a popular treat in bakeries, cafes, and restaurants across Hungary, and is often served with a cup of coffee or tea. Its light, flaky texture and sweet filling make it a beloved pastry among locals and visitors alike.