Pogácsa – The Hungarian cheese biscuit

Pogácsa, the Hungarian cheese biscuit – or as it’s simply called: ‘pogi’ – is one of the most popular baked biscuits in Hungary and all around the Carpathian – Pannonian Basin. Every kitchen makes its own version, everyone learned a version of the recipe usually from their mothers or grandmothers, and then adjusted it further by adding different kinds of ingredients based on their tastes. Every kid and grown-up in Hungary certainly has their own favorites. Most commonly it’s eaten for breakfast or as an afternoon snack, but this simple but amazing dish is a great on-the-go snack, welcome dish for guests or a refueling bite during excursions.

Pogácsa comes in all different textures, sizes, and flavors. There are several ways of making pogácsa: it can be created with puff-pastry, leavened, or rolled dough technique. In Hungary, in an average bakery, you can find at least 5-6 kinds for sure, I’m repeating: at least. Many different ingredients can be used either in the dough, sprinkled on top before baking, or both: white fresh cheeses, aged dry hard cheese(s), potato, pork crackling (tepertő), cabbage, black pepper, hot or sweet paprika, garlic, red onion, sesame seeds, sunflower seeds or even poppy seeds. Rarely you can also find sweet variants, with different kinds of nuts, most commonly walnuts, or for example simply with honey.

Today we are sharing with you the recipe of the ‘Szotyis Túrós Pogi, meaning Pogácsa with white fresh cottage cheese & sunflower seeds.

Let’s see the ingredients!

  • 250g flour
  • 250g butter
  • 250g túró – white fresh cheese or cottage cheese
  • 100g sunflower seeds
  • 100g yellow cheese – cheddar or emmental types
  • 2 eggs
  • salt

Instructions

  • Add all main ingredients into a large bowl: flour, butter, white cheese, yellow cheese, sunflower seeds, one egg, and a bit of salt – depending on if your sunflower seeds are salted or not.
  • Gently mix it by hand until the dough comes together. Remember that the dough should be smooth and not sticky, so if needed feel free to add a bit more flour on the go.
  • Roll the dough 1 or 2 cms thick on a lightly floured surface, then brush with egg yolk. Sprinkle yellow cheese on top, and cut out rounds with a cutter. All kinds of sizes are fine, but the most common 2 or 3 cms large.
  • Then arrange the rounds in rows on a baking sheet.
  • Bake about 25 minutes at 180 degrees, until all the Pogácsa are nicely browned.
  • Worth to know that the dough can also be frozen up to 1 month. So you can take it out from the deep freezer anytime and just bake it.

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