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Hungarian Crispy Cheese & Potato Sticks

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  • Prep Time: 1 hour 15 minutes (includes resting & cooling)

  • Cook Time: 18-20 minutes per batch

  • Total Time: ~ 1 hour 45 minutes

  • Skill Level: Intermediate

  • Yield: Approximately 50-60 sticks

INGREDIENTS

For the Dough:

  • 500 g (about 1 lb) russet or Yukon Gold potatoes, peeled and cubed

  • 250 g (about 9 oz) all-purpose flour, plus extra for dusting

  • 200 g (about 7 oz) Hungarian túró (farmer’s cheese) or dry ricotta, at room temperature

  • 150 g (⅔ cup) unsalted butter, softened

  • 2 large egg yolks

  • 1 teaspoon fine sea salt

For the Topping:

  • 1 large egg, beaten (for egg wash)

  • 2-3 tablespoons caraway seeds, sesame seeds, or coarse salt (for sprinkling)

For Frying (Alternative to Baking):

  • 1 liter (4 cups) neutral oil (like sunflower or canola), for deep frying (Optional method)

INSTRUCTIONS

Part 1: The Potato Base

  1. Cook & Dry Potatoes: Place the peeled, cubed potatoes in a saucepan, cover with cold water, and add a pinch of salt. Bring to a boil and cook until very tender, about 15-20 minutes. Drain thoroughly in a colander. While still hot, pass the potatoes through a ricer or mash them very finely until completely smooth. Spread the mash on a plate and let it cool completely to room temperature. This step is crucial to avoid a gummy dough.

Part 2: Making the Dough

  1. Combine: In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, combine the cooled potato mash, softened butter, túró (farmer’s cheese), egg yolks, and salt. Mix on medium speed until it forms a homogenous, creamy mixture.

  2. Incorporate Flour: Gradually add the flour, mixing on low speed just until a soft, slightly sticky dough comes together. Do not overmix.

  3. Chill: Turn the dough out onto a lightly floured surface and gently shape it into a rectangle about 2.5 cm (1 inch) thick. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes. This firms up the butter, making the dough easier to handle and ensuring flaky layers.

Part 3: Shaping the Sticks

  1. Preheat & Prepare: Preheat your oven to 200°C (400°F). Line two large baking sheets with parchment paper.

  2. Roll & Cut: On a well-floured surface, roll the chilled dough into a rectangle about 0.5 cm (¼ inch) thick. Using a sharp knife or a pizza cutter, trim the edges straight, then cut the dough into long, thin strips, about 1 cm (½ inch) wide and 8-10 cm (3-4 inches) long.

  3. Add Toppings: Carefully transfer the strips to the prepared baking sheets, leaving a little space between them. Brush each stick lightly with the beaten egg wash. Generously sprinkle with your chosen topping (caraway seeds are traditional!).

Part 4: Baking to Perfection

  1. Bake: Bake in the preheated oven for 18-20 minutes, rotating the trays halfway through, until the sticks are puffed and a deep, golden brown. They will feel firm when tapped.

  2. Cool: Let the sticks cool on the baking sheets for 5 minutes, then transfer to a wire rack. They will crisp up further as they cool.

Alternative: Deep-Frying Method

  • Heat Oil: In a heavy-bottomed pot or deep fryer, heat the oil to 175°C (350°F).

  • Fry in Batches: Gently lower a small batch of sticks into the hot oil. Fry for 2-3 minutes, turning occasionally, until uniformly golden brown and crisp.

  • Drain: Remove with a slotted spoon and drain on a wire rack set over a paper towel. Sprinkle with coarse salt immediately while hot.

SERVING & STORAGE

Serving: Serve slightly warm or at room temperature. These are fantastic on their own, dipped in a cool sour cream and chive sauce, or alongside a hearty goulash or soup.

Storage:

  • At Room Temperature: Store completely cooled sticks in an airtight container at room temperature for up to 3 days.

  • Freezing: The unbaked, shaped sticks freeze beautifully. Arrange them on a parchment-lined tray, freeze solid, then transfer to a freezer bag. Bake directly from frozen, adding 2-3 minutes to the baking time.

NUTRITION INFORMATION

Serving Size: Approximately 5 sticks (based on baked version)

  • Calories: ~220 kcal

  • Total Fat: 12g

  • Saturated Fat: 7g

  • Cholesterol: 65mg

  • Sodium: 240mg

  • Total Carbohydrates: 23g

  • Dietary Fiber: 1g

  • Sugars: 1g

  • Protein: 6g

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