Street food in Budapest, Hungary. Chimney cake is the most popular street food in Budapest! скачать в хорошем качестве

Street food in Budapest, Hungary. Chimney cake is the most popular street food in Budapest!

#budapestfood #streetfood #christmasmarket #budapest #hungarianfood #food #chimneycake #hungary #kurtoskalacs #budapestfood Chimney cake is the English name used for the traditional Hungarian / Romanian product called Kurtoskalacs or as it is called in Czech & Slovakia, Trdelnik. Chimney cake, also known as Kürtőskalács in Hungarian and Trdelník in Slovak and Czech, is a traditional sweet pastry made from yeast dough and baked around a cylindrical cooking roll. Once baked, it forms a hollow, golden-brown shell that resembles a chimney—hence the name. When the hot pastry is removed from the baking roll, steam often rises from the center, adding to its chimney-like appearance. The name “Chimney Cake” became popular outside Central Europe because it’s easier to pronounce and market than its original names, especially in non-Hungarian-speaking regions. Chimney cake originates from Transylvania, a region historically associated with Hungary but now part of Romania. The roots of the pastry are tied to the ethnic Hungarian communities living in this region. Today, it remains a beloved street food across Hungary, Romania, Slovakia, and the Czech Republic. Although debates continue between Hungarians and Romanians about the exact origin of Kürtőskalács, there’s no doubt it has deep historical ties to Hungarian culinary tradition—particularly among ethnic Hungarians in Transylvania. A chimney cone is a modern twist on the traditional chimney cake. Instead of the usual cylinder shape, the dough is wrapped and baked into a cone, then filled with ice cream, cream fillings, or savory ingredients. The Kürtöskalács, or chimney cake, is a traditional Hungarian pastry that is wrapped around a wooden spool and slowly turned over an open fire. Its origins are from Transylvania, but they’re now celebrated as the oldest pastry in Hungary, and they’re often served as street food. The dough is coated with oil and sugar, and when baked it creates a crunchy, sugary outside crust, not unlike a hot pretzel, with a soft doughy inside. They can be found at folk fairs and festivals, and can be seen in almost every part of Budapest. They are probably the most popular Hungarian street food. They are best when fresh from the oven.