Krapfen was probably the first European-style doughnut to appear, followed by similar varieties in other countries. These pastries are traditionally prepared with leavened dough that is deep-fried until golden and crispy on the outside, while they remain soft, light, and airy on the inside.

Though krapfen can be prepared plain, they are most often filled or topped with jams, and vanilla or chocolate custards, while the top is usually dusted with powdered sugar or drizzled with chocolate. The origin of the word krapfen dates back to 9th century, and the recipes in German can be found as early as the 14th century. 

Lángos is a Hungarian specialty made by deep-frying a basic dough consisting of water, flour, yeast, sugar, and salt until it develops a golden-brown color. Sour cream, milk, or yogurt can all be used instead of water. Lángos is traditionally consumed fresh and warm as a snack, and it can be topped with anything from sour cream and grated cheese to garlic sauce and salt, although it is often consumed plain, as it is.

The name of the dish comes from the word láng, meaning flame, since it was originally baked near the flames of a brick oven, unlike today, when it is regularly deep-fried in oil. Some believe that lángos was created under Turkish influence, while others believe it comes from the ancient Romans. 

Pogácsa is a popular Hungarian snack consisting of a small, bite-sized pastry that can be either sweet or savory. Preferably, it should be eaten while still hot. Although there are differences in size and flavor, all pogácsa pastries are commonly prepared in a round shape.

Their diameter may vary from that of a thimble to that of a drinking tumbler. There are numerous varieties of pogácsa - cheese, cabbage, potatoes, bacon, and pumpkin seeds, to name a few. In Hungarian folk tales, the main hero always takes a pogácsa baked in embers as food for his adventures and long journeys, which is a strong testament to the Hungarians' love for these traditional snacks.

This Hungarian tube-shaped pastry popularly known as chimney cake traces its origin to the medieval era Székely Land—back then a part of the Kingdom of Hungary. The first known recipe titled Kürtős kaláts’ à la Mrs Poráni was found in a 1784 cookbook written by Transylvanian countess Mária Mikes de Zabola.

The pastry shells are made from sweet yeast dough that is rolled in granulated sugar, basted in melted butter, and spit-roasted over charcoal. Freshly baked, kürtőskalács shells can be topped with additional ingredients such as ground walnuts or powdered cinnamon, but they're also often filled with ice cream or whipped cream. 

Lekváros bukta are Hungarian sweet buns filled with fruit jam. The dough consists of flour, egg yolks, sour cream, vanilla, butter, salt, yeast, and milk. Although the rolls are typically filled with plum jam, they can also be filled with walnuts, poppy seeds, or sweetened cheese.

After the rolls have been baked, they are dusted with powdered sugar. It is recommended to serve them for breakfast with a cup of tea or coffee on the side.

Csöröge are essentially the Hungarian version of angel wings. These sweet and crispy pastries are made with a dough consisting of egg yolks, flour, baking powder, sugar, and salt. The dough is traditionally twisted into thin bows or ribbons, and it is then deep-fried before being sprinkled with powdered sugar.

Csöröge are especially popular during the festive Christmas season.

Soproni mandulás rétes is a variety of a traditional Hungarian strudel that is considered a specialty of Sopron cuisine. It typically consists of a thin pastry dough that's been filled with a fruit preserve or jam and almond cream (similar to frangipane) before it's baked until nicely colored and crispy.

According to the traditional recipe from Cuisine of Hungary, a cookbook written by the famous restaurateur and cookbook writer George Lang, this sweet delicacy is made with strudel dough, melted lard or butter, raspberry or strawberry jam, ground almonds, sugar, and eggs. 

Hailing from Sopron, babos pogácsa or babpogácsa is a variety of Hungarian pogácsa, a small, round, savory pastry with beans incorporated in the dough. This pogácsa is typically made with a combination of flour, cooked and mashed beans, lard or another type of fat (such as butter or margarine), sour cream, eggs, baking powder, salt, and pepper.

The dough is usually shaped into round portions, which are then brushed with egg yolks and (optionally) sprinkled with grated cheese, sesame seeds, or sunflower seeds before they’re baked until golden brown. The pastries are also commonly studded with a cooked bean in the top’s center before baking, while some versions call for decorating the pastry’s surface with a special pattern.