Ah, Hungarian Fruit Squares—also called Gyümölcsös Pite—are a classic Central European dessert: a buttery shortbread-like crust topped with jam or fresh fruit and baked into a sweet, tender square. 🍓🍑 Here’s a clear, simple recipe:
Hungarian Fruit Squares
Ingredients (makes about 16 squares)
For the crust and topping:
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 cup (115 g) butter, softened
- 1/2 cup (100 g) sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
For the filling:
- 1 cup fruit jam (apricot, raspberry, or plum) or 1–1 1/2 cups fresh fruit (berries, plums, peaches)
- Optional: powdered sugar for dusting
Instructions
- Preheat oven
- 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- Make the dough
- In a bowl, cream together butter and sugar.
- Beat in the egg and vanilla.
- Mix flour, baking powder, and salt, then add to the wet ingredients.
- Divide dough in half. Press half into the prepared pan to form the bottom crust.
- Add the fruit
- Spread jam evenly over the bottom crust.
- If using fresh fruit, slice or chop as needed and spread evenly.
- Add the topping
- Crumble or press the remaining dough over the fruit layer. It doesn’t need to cover completely; little gaps are fine.
- Bake
- 30–35 minutes, until the top is golden and the edges are set.
- Cool and serve
- Let cool completely before cutting into squares.
- Dust with powdered sugar if desired.
💡 Tips:
- You can mix a little cinnamon or lemon zest into the dough for extra flavor.
- For juicier fruit, toss fresh berries with 1–2 tsp cornstarch before spreading.
I can also give a quick no-jam version that uses only fresh fruit and is ready in about 45 minutes if you want.
Do you want me to do that?
