Chimney cake is the sweet rock and roll pastry for Hungarians. Pretzel for the salty, Chimney cake for the sweet. A walking snack, and a sight to behold as it is made in front of your eyes (and nose!). While we consider Chimney Cake as a sweet delicacy  during winter time in Hungary, it is not a special Christmas pastry (unlike Beigli), and can be bought all year round.

There are a lot of yummy versions of Chimney Cake. The dough is basically a sort of milk loaf baked and rolled in cinnamon, cocoa powder, almond, walnut, vanille powder or something else. Once the dough has raised and is ready to bake, it is thinly stretched by a rolling pin, cut in slightly to make a snake like strip of the dilapidated dough, then quickly rolled on a thicker wooden rolling pin, which has a metal handle and a metal hook. The dough on the pin is then baked in an open fire over the glistening coals. Once the cake is baked, and has a nice brown coating, it is slipped off the thick wooden rolls. The cake looks like a little barbecued pipe, or the chimney stack of old times. Hence the name Chimney Cake (Kürtős kalács in Hungarian). It won’t be as delicious if eaten later, and delivered in a plastic wrapping, but it could be one of your Hungarian culinary gifts – some food for thought.