Hungarian Mushroom Turnovers

Tina Wasserman
Recipe by
Tina Wasserman

Hungarians were fond of making dough containing rich ingredients such as cheese and butter. These mushroom turnovers in a rugelach-like dough are so savory, you won’t miss the nuts, raisins, and sugar!

4 ounces unsalted butter
4 ounces cream cheese
Pinch of salt
1 cup all-purpose flour
4 tablespoons butter
1 onion, finely chopped
1⁄2 pound fresh mushrooms
Salt and freshly ground pepper
1⁄4 teaspoon nutmeg
1 tablespoon cream sherry
1 egg yolk mixed with 1 teaspoon water
Sesame seeds
  1. Cream the four ounces of butter and cream cheese in a mixer at high speed until they’re well combined, light, and fluffy.
  2. Sprinkle the salt evenly over the mixture, then add the flour. Mix on medium speed only until the flour is incorporated and the mixture just begins to hold together.
  3. Divide the dough into 4 equal pieces. Roll each piece into a ball and flatten to 1 inch. Refrigerate for 20–30 minutes.
  4. Sauté the onion in the 4 tablespoons of butter until it’s lightly golden.
  5. Wash the mushrooms and pat dry. Place them in a food processor and pulse on and off until they become uniformly small, fine pieces. Alternatively, finely mince the mushrooms.
  6. Add the mushrooms to the onions. Sauté for approximately 5–7 minutes until the mushrooms give up their juices and begin to look dry.
  7. Add the seasonings and the sherry.
  8. Roll a ball of dough 1⁄8-inch thick on a lightly floured surface and cut into approximately six 2-inch circles.
  9. Place a teaspoon of mushroom sherry filling in the center of each circle. Dip your finger in water and brush the edges of each circle with it. Fold the circle in half. Pinch the edges together and use the tines of a fork to crimp them. Place on an ungreased cookie sheet.
  10. Follow the same procedure with the rest of the dough.
  11. Brush the egg yolk glaze onto the tops of the turnovers. Sprinkle with sesame seeds. Bake at 400°F for about 15 minutes, until light and golden. Serve hot.
Additional Notes
  • Water is good for sealing dough that has a high flour content and is going to be baked. It helps “glue” the edges together.