Léggömb

Léggömb is a traditional Hungarian dessert made with layers of thin, crepe-like dough filled with a sweetened chestnut puree. The name "léggömb" translates to "air ball" in Hungarian, possibly referring to the light and airy texture of the finished dessert.

The preparation of léggömb involves creating a batter similar to that used for crepes or pancakes, which is then cooked into very thin sheets. These sheets are cooled and then spread with a filling made from cooked and pureed chestnuts, often mixed with sugar, rum, and sometimes vanilla or cinnamon. The filled dough sheets are then rolled or folded into a log or ball shape, which is then sliced.

Léggömb is typically served chilled. It is a popular dessert, especially during autumn and winter months when chestnuts are in season. While the basic recipe remains consistent, variations can include different flavorings in the chestnut puree or the addition of a light glaze or dusting of powdered sugar on top. It is considered a comforting and festive treat.