This is about their Kurtoskalac. Skeptical, since I went to Hungary a few years ago and enjoy authenticity in a pastry, I was extremely disappointed in the hardness of these. In Budapest they do not coat it with anything. This had a very hard, almost caramel-like coating to it, which was a surprise to my family and I. We came to the coffee lab specifically to taste these. Nothing like the homeland unfortunately. Please consider revising the recipe, or at least offer both types (hard and not hard). The price was a bit steep for the quality.