March 7, 2008

Hungarian Quark Pogácsa

Pogácsa are a type of savory scone that is common in Hungary. There are many different kinds. Typically 6-10 cm in diameter though range in size from the smaller, crispier scones through to the larger fluffier versions. Mine contains quark with some grated emmentaler on top.

250 g flour
250 g butter
250 g quark
1 teaspoon salt
grated emmentaler cheese
1 egg

Preheat oven to 200°C.
Knead a dough out of flour, butter, quark and salt.

Roll out and fold it 3 times. Roll out again.
With a cutter cut small circles and smear egg on top and
sprinkle with some grated cheese.
Bake for 15 minutes.


Kasia said...

The pogacsa sounds delicious, but how do the buns actually rise? Is yeast used at all? Thanks!

chriesi said...

No yeast or baking powder is needed. The folding gives it kinda the same texture like puff pastry has.

Kasia said...

I will try these, thanks again!

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