Piték

Piték are Hungarian pastries, referring to pies or tarts with a pastry crust that encases or sits beneath a filling and is baked until golden. In Hungarian, piték is the plural form of pite, used to describe multiple pies.

Dough and fillings: The crust is typically a shortcrust, though yeast-based or laminated doughs are also used for variety. Fillings can be sweet or savory. Common sweet fillings include almás pite (apple), meggyes pite (sour cherry), szilvás pite (plum), mákos pite (poppy seed), and túrós pite (cottage cheese). Savory piték may feature meat, cheese, or vegetable fillings.

Form and baking: Piték may be fully enclosed with a top crust, left open-faced, or topped with a lattice. They are baked in shallow dishes or pie tins and cooled before serving. They are often enjoyed warm with coffee or tea, though many are served at room temperature.

Cultural note: Piték are a staple in Hungarian home baking and bakery traditions, with regional variations in dough and fillings. The concept corresponds to the broader category of pies and tarts in Central European cuisine. Outside Hungary, similar pastries are usually described as pies or tarts in the local language.