Wedding, christening or confirmation: a celebration of the Transylvanian Hungarians has always included a Baumstriezel: a yeast dough wrapped around a maple wood and turned over an open fire until golden brown and baked, then rolled in sugar or ground nuts.

There are many legends surrounding this traditional pastry: One tells of the clever farmer's wife Szekely who, during a siege, speared a round cake on a long pole and held it over the wall.
The enemy Mongols - who hardly had any dry bread to chew - thought the town's granaries were richly filled and broke down their tents.

Another tells of Hungarian horsemen at the time of the land grab who first grilled a sweet dough like stick bread over the campfire.
In any case, it is certain that the Kürtőskalács, the tree striezel, is one of the outstanding confectionery specialities of Hungarian cuisine.

To preserve this tradition, a big festival is held in Budapest every year.
Hungarian pop and rock artists, as well as traditional bands, perform at Vajdahunyad Castle on Heroes' Square. There are quiz and fire shows, cabaret and painting competitions.
Visitors can bake a Baumstriezel themselves - or try one of the many varieties on offer.

The confectioners' imagination knows no bounds: the Kürtőskalács can be rolled in sugar and cinnamon, filled with vanilla cream or covered with chocolate sprinkles or coconut flakes.
And because the grill is already on, the Hungarians also put a few pork steaks on the grill and offer beer and wine.