 The first written record of this technique appears in the cookbook of Mrs. Zathureczky, née Manci Zlech, which was published in Barót between 1934 and 1943.The cookbook, entitled "Erdélyi ízek" ("Flavors of Transylvania"), which appeared in Miercurea-Ciuc, published in 2007, gives a recipe of this sort.Kürtőskalács became popular among the Hungarian nobility at the beginning of the 18th century.