All About Pie

What is the best pie filling to use use in hungarian pastry?

I am making a hungarian pastry for Christmas. This is an old family pastry which calls for two cans of "pie filling". What is the best type of pie filling to use in a hungarian pastry?

Public Comments

1. Corned Beef Hash
2. Personally, I like apricot, but it depends on the people who are going to be eating it.
3. do not know...
4. It seems to me that give the date (old family pastry) the canned filling available at that time would be fruit ... so find apple ... and put in some nuts and extra sugar ... //// you might also use some cherry or plums...??? May I suggest that there are recipes of things more Hungarian than pie ....things like 7-layer cake or the chocolate genoise filled with chocolate mousse made with whipped cream and then glazed...but, I just checked the web and found a couple of recipes that called for preserves to be brushed on the bottom crust and then covered with a layer of nuts... I'm sorry for the informality ... I need to stop now. Best of Luck and Merry Christmas!
5. Well, what pastry exactly? Traditional Christmas cake in Hungary is the beigli, a roll filled with walnut or poppy-seed. Check the link below for the receipt. Strudel filled with apple is also popular, but that's not Christmas cake (check the second link for receipt.)
6. Like others have said, it depends on the pastry. If you're looking for a fruit-type filling, then sour cherry or apple are probably your best choices. Try to get (or make) a filling that is less sweet than the American standard - European pastries are usually not nearly as sweet as those in America. However, if you're making "beigli", a fruit willing would be entirely the wrong choice. You can sometimes find poppy seed pie filling, but chances are it'll be one or both of (1) rancid, and (2) made from whole, instead of ground, poppy seed. Unless you have a source for fresh poppy seeds, and you own (or can beg, borrow, or steal) a poppy seed grinder, you'll have to stick to walnut filling in your beigli. Which I've never seen canned, so you'll need to make your own. For which you'll need a nut grinder. Eh, you can't win, can you?