Pogácsa (Savory Hungarian Scones)
Pogácsa are small, savory Hungarian biscuits often enjoyed as a snack or appetizer. This recipe creates flaky, cheesy pastries with a tender crumb, perfect for serving warm.
An original recipe by Forkin
- Total time
- 1 hr 40 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 799 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 500 gall-purpose flour
- 250 gunsalted butter, cold, cut into small cubes
- 200 gsour cream
- 1 pcsegg yolk
- 1 pcsegg, beaten, for egg wash
- 25 gfresh yeast
- 100 mlmilk, lukewarm
- 1 tspsugar
- 1.5 tspsalt
- 150 ghard cheese, grated, such as Emmental or aged Gouda
- 0.5 tspblack pepper, freshly ground
Equipment
rolling pin · pastry brush · large bowl · baking sheet · parchment paper · small bowl · cookie cutter
The method
Step by step
- 1
In a small bowl, combine the fresh yeast, lukewarm milk, and sugar. Stir gently and let it sit for 5-10 minutes until foamy.
About 10 min
Cook’s note: Ensure the milk is lukewarm, not hot, to activate the yeast properly.
- 2
In a large bowl, combine the all-purpose flour and salt. Add the cold, cubed unsalted butter and cut it into the flour using your fingertips or a pastry blender until the mixture resembles coarse crumbs.
About 5 min
Cook’s note: Keep the butter as cold as possible for a flaky texture.
- 3
Add the sour cream, egg yolk, and the activated yeast mixture to the flour and butter mixture. Mix until a dough just comes together.
About 3 min
Cook’s note: Do not overmix; a slightly shaggy dough is fine.
- 4
Turn the dough out onto a lightly floured surface and knead gently for about 2-3 minutes until smooth. Form it into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
About 3 min
Cook’s note: Chilling the dough helps relax the gluten and makes it easier to work with.
- 5
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
About 10 min
- 6
On a lightly floured surface, roll out the chilled dough into a rectangle about 1 cm (0.4 inch) thick. Sprinkle half of the grated hard cheese and a pinch of black pepper over the dough.
About 3 min
- 7
Fold the dough into thirds, like a letter (bring one short end to the center, then the other short end over it). Rotate the dough 90 degrees, roll it out again to 1 cm thickness, and sprinkle with the remaining grated hard cheese and black pepper.
About 3 min
Cook’s note: This folding technique creates layers, contributing to the flaky texture.
- 8
Fold the dough into thirds again. Roll it out one last time to a thickness of about 1.5-2 cm (0.6-0.8 inches).
About 2 min
- 9
Using a round cookie cutter (about 4-5 cm / 1.5-2 inches diameter), cut out circles from the dough. Place the pogácsa on the prepared baking sheet.
About 5 min
Cook’s note: Gather and re-roll scraps gently, but avoid overworking the dough.
- 10
Brush the tops of the pogácsa with the beaten egg.
About 1 min
Cook’s note: The egg wash gives the pastries a golden, shiny crust.
- 11
Bake for 20-25 minutes, or until golden brown and puffed up.
About 25 min
Cook’s note: Baking time may vary depending on your oven.
- 12
Remove from the oven and let cool slightly on a wire rack before serving.
Cook’s note: Pogácsa are best served warm.
Per serving
Nutrition
- Calories
- 799.2kcal
- Protein
- 17.9g
- Carbs
- 66.5g
- Fat
- 51.4g
- Fibre
- 2.3g
- Sugar
- 3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pogácsa in an airtight container at room temperature.
Reheat in a preheated oven at 150°C (300°F) for 5-7 minutes, or in a toaster oven until warm.