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Budapest Spread | Creamy Snack Classic

Name: Budapest Spread | Creamy Snack Classic
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Österreichische Küche
Ingredients: 250 g Quark (40% fat); 100 g butter (unsalted); 150 g red Kapia pepper; 50 g onion or spring onion; 1 tbsp extra virgin olive oil; 1 tsp sweet paprika powder; 1 tsp fine iodized table salt

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20 min

Quick

Gurkerl Küche

Ein herzhafter Klassiker, der auf keiner Jausenplatte fehlen darf! Dieser Budapester Aufstrich besticht durch seine unglaublich cremige Textur, die durch langes Aufschlagen der Butter entsteht. Kombiniert mit frischem Topfen, edelsüßem Paprika und fein gewürfeltem Kapia-Paprika ergibt sich ein harmonisches Zusammenspiel aus Milde und Würze. Ideal auf einer Scheibe frischem Bauernbrot oder als Dip für Gemüsesticks.

Preparation method

Ingredients overview

250 g Quark (40% fat)
100 g butter (unsalted)
150 g red Kapia pepper
50 g onion or spring onion
1 tbsp extra virgin olive oil
1 tsp sweet paprika powder
1 tsp fine iodized table salt

Place the soft butter together with the salt in a food processor. Using the whisk attachment, beat at medium speed for at least 10–15 minutes. The butter will significantly change its consistency: it will become lighter, almost white, and increase in volume.

Meanwhile, peel the onion and dice it very finely. If using spring onions, finely chop the green parts as well. Core, wash, and cut the Kapia pepper into the smallest possible cubes.

Stir the sweet paprika powder with the olive oil until smooth. Reduce the food processor speed to the lowest setting and add the paprika-oil mixture. Gradually stir in the quark, spoonful by spoonful. Finally, fold in the finely diced vegetables. Using a spatula, scrape the spread from the sides and stir briefly again until everything is evenly colored and distributed.

Chef's tip

Beating the butter for a long time is the secret to the special lightness of this spread. The incorporated air makes the base wonderfully fluffy. If you want to vary it, you can omit the paprika and instead use plenty of fresh chives or cress.