Pogácsa
Pogácsa are traditional Hungarian savory biscuits, often enjoyed as a snack or appetizer. These flaky, cheesy pastries are made with a rich, buttery dough and can be customized with various toppings. This recipe yields a batch of tender, flavorful pogácsa perfect for sharing.
An original recipe by Forkin
- Total time
- 2 hr 40 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 751 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 500 gall-purpose flour
- 250 gunsalted butter, cold, cut into small cubes
- 200 gsour cream
- 25 gfresh yeast, or 7g active dry yeast
- 50 mlmilk, lukewarm
- 0.5 tspgranulated sugar
- 10 gsalt
egg wash
- 1 pcsegg, beaten
topping
- 100 gcheddar cheese, grated
Equipment
rolling pin · wire rack · baking sheet · parchment paper · small bowl · large mixing bowl · pastry blender · cookie cutter
The method
Step by step
- 1
In a small bowl, combine the lukewarm milk, granulated sugar, and fresh yeast. Stir gently and let it sit for about 5-10 minutes until the yeast is frothy.
About 10 min
Cook’s note: Ensure your milk is not too hot, or it will kill the yeast.
- 2
In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed unsalted butter to the flour mixture.
About 2 min
Cook’s note: Keep the butter very cold for a flakier dough.
- 3
Using your fingertips or a pastry blender, rub the butter into the flour until the mixture resembles coarse crumbs.
About 5 min
- 4
Make a well in the center of the flour mixture and pour in the activated yeast mixture and the sour cream.
About 1 min
- 5
Mix the ingredients with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface.
About 3 min
- 6
Knead the dough gently for a few minutes until it comes together and is smooth. Avoid overworking the dough.
About 5 min
- 7
Roll the dough into a rectangular shape, about 1-inch thick. Fold the dough into thirds, like a letter.
About 2 min
Cook’s note: This folding technique helps create flaky layers.
- 8
Rotate the dough 90 degrees, then roll it out again into a rectangle and fold it into thirds. Repeat this process two more times for a total of three folds.
About 6 min
- 9
Wrap the folded dough in plastic wrap and refrigerate for at least 30 minutes, or up to 1 hour.
About 30 min
Cook’s note: Chilling the dough makes it easier to work with and enhances flakiness.
- 10
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
About 15 min
- 11
On a lightly floured surface, roll out the chilled dough to about 1/2-inch thickness.
About 2 min
- 12
Using a 1.5-inch round cookie cutter or a small glass, cut out the pogácsa. Gather the scraps, gently re-roll, and cut more.
About 5 min
Cook’s note: Try not to overwork the scraps when re-rolling.
- 13
Place the cut pogácsa on the prepared baking sheet, leaving some space between them.
About 2 min
- 14
Brush the tops of each pogácsa with the beaten egg.
About 2 min
Cook’s note: An egg wash gives them a beautiful golden-brown color.
- 15
Sprinkle the grated cheddar cheese generously over the tops of the pogácsa.
About 1 min
- 16
Bake for 20-25 minutes, or until golden brown and puffed up.
About 25 min
Cook’s note: Keep an eye on them to prevent over-browning.
- 17
Remove from the oven and let them cool slightly on a wire rack before serving.
About 5 min
Per serving
Nutrition
- Calories
- 751.2kcal
- Protein
- 15.1g
- Carbs
- 65.5g
- Fat
- 47.8g
- Fibre
- 2.2g
- Sugar
- 2.3g
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 until warmed through.
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