5 Popular Túró Rudi Flavors You Must Try

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An eye-catching, red and white polka dot packaging, chocolate shell and sweet creamy white filling – the beloved Hungarian treat, Túró Rudi never disappoints anyone who tries it. As Hungarians it is amongst the first sweets we make our foreign friends try and we are proud to have such an iconic dessert. And while the original, refreshingly sweet plain cottage cheese filling is the overall favorite, Túró Rudi has other, interesting flavor options to offer too. So without further ado, let’s get to tasting! 

Before we begin our list, let us give you a brief summary of our star-dessert. Túró Rudi, or most well known brand, Pöttyös Túró Rudi, had been introduced to Hungarian customers almost 70 years ago, inspired by a popular russian snack made of curd cheese covered in chocolate glaze, also known as szirok.

Many Eastern European countries had adapted this snack into their own culture, and it was the way Túró Rudi was born as well. Its name is quite simple if you translate it: “túró” means curd cheese, referring to the filling and “rudi” is a diminutive form of “rúd” meaning rod, in Hungarian.

Originally the name of the snack stirred a scandal as many publishers deemed the name inappropriate and refused to advertise it, pottyos.hu writes

 

But sometimes a scandal like such can provide a better advertisement than any newspaper ever could and thus the snack gained immense popularity that hadn’t faltered ever since. When customers love a product this much, there is room for expansion, and in 2007 they began experimenting with new flavors. 

 

  1. 0% Sugar
sugar free túró rudi
Photo: pottyos.hu

Following the large demand for a sugar-free option, the 0% sugar Túró Rudi is the healthy alternative of the beloved dessert, using alternative sweeteners such as maltitol and stevia in the chocolate glaze. Those with diabetic problems now don’t have to say farewell to their favorite desserts anymore and those who simply want a more sugar conscious diet can say yes to Túró Rudi too. 

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