Few Hungarian desserts have the beautiful contrast of Rákóczi Túrós: a buttery pastry base, creamy sweet túró filling, bright apricot jam, and a delicate layer of meringue. It looks elegant enough for a celebration but remains wonderfully comforting and homemade.
Despite the English name “Hungarian Apricot Cheesecake,” Rákóczi Túrós is not quite the same as a traditional cheesecake. Its star ingredient is túró, a fresh Hungarian curd cheese similar in texture to dry cottage cheese or farmer cheese. Combined with apricot jam and baked meringue, it creates one of Hungary’s most recognizable desserts.
What Is Rákóczi Túrós?
Rákóczi Túrós is a classic Hungarian pastry named after János Rákóczi, a Hungarian chef and pastry chef associated with the dessert.
The traditional dessert is made in layers:
A buttery shortcrust pastry
A sweet túró filling
Apricot jam
A baked meringue topping
The result is creamy, fruity, buttery, and lightly crisp all at once.
The combination of túró and apricot is particularly characteristic of Hungarian desserts, and the meringue adds a light sweetness that balances the tangy curd filling.
