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Chimney Cake

A Hungarian street food favorite: a sweet, spiral pastry coated in cinnamon sugar and baked until crispy and golden. Perfect served warm and dusted with sugar.

50 minMediumServes 6380 cal/serving

HungarianDessertOvenVegetarian

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 4 tbsp cold unsalted butter, cubed
  • 1 large egg
  • 1/4 cup sour cream
  • 1 tsp ground cinnamon
  • 1/2 cup granulated sugar (for coating)
  • 4 tbsp melted unsalted butter (for brushing)
  • 1/4 cup powdered sugar (for dusting)

Instructions

  1. 1

    Combine 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 tsp salt. Cut in 4 tbsp cold unsalted butter, cubed until mixture resembles coarse crumbs.

  2. 2

    In a small bowl, whisk 1 large egg with 1/4 cup sour cream. Add to flour mixture and stir until dough comes together. Wrap and refrigerate 30 minutes.

  3. 3

    Preheat oven to 400°F. Line baking sheets with parchment paper.

  4. 4

    On a floured surface, roll dough into a thin rectangle, about 1/8 inch thick.

  5. 5

    Mix 1 tsp ground cinnamon with 1/2 cup granulated sugar (for coating) in a shallow bowl. Brush dough generously with 4 tbsp melted unsalted butter (for brushing), then coat evenly with cinnamon-sugar mixture.

  6. 6

    Cut dough lengthwise into 1-inch wide strips. Take one strip and wrap tightly around cone-shaped molds (or form into a loose spiral coil), starting at the point and spiraling upward.

  7. 7

    Place on prepared baking sheet. Brush with additional melted butter.

  8. 8

    Bake 15-20 minutes until golden brown and crispy. Cool on molds for 5 minutes before sliding off.

  9. 9

    Dust generously with 1/4 cup powdered sugar (for dusting) while still warm. Serve immediately.

Questions

Can I make Chimney Cake dairy-free?

Yes. The dairy in this entry is 4 tbsp cold unsalted butter, cubed, 1/4 cup sour cream, 4 tbsp melted unsalted butter (for brushing). Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Can I make Chimney Cake gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Chimney Cake keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Chimney Cake?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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