Túrós Pogácsa (Hungarian Cheese Biscuits)

A recipe for Túrós Pogácsa (Hungarian Cheese Biscuits)! These little savory pastries are packed with curd cheese and butter to create a tender and flaky texture.

I originally posted this recipe for Túrós Pogácsa while reviewing the book, Culinaria Hungary: A Celebration of Food and Tradition by Anikó Gergely. Unfortunately, it is no longer in print. So, I am updating the recipe today with a few small changes and new photos.

The Pogácsa is a small Hungarian pastry with a tender and flaky texture. There are many different variations ranging from sweet to more savory such as Vajas Pogácsa (Butter), Tepertős Pogácsa (Pork Rind), Krumplis Pogácsa (Potato), and even Káposztás Pogácsa (Cabbage).

The recipe I am sharing today is for Túrós Pogácsa. In this version, the dough is mixed with Túró (curd cheese) before rolling and folding a few times, cutting into rounds, and baking until puffed and golden. The blend of the cheese and butter in the dough creates crisp edges with a flaky texture similar in style to scones or an American biscuit.

We especially love them warm from the oven as a snack alongside wine or tea. They are also delicious paired with soups and stews.

Túró

Túró is a Hungarian fresh curd cheese with a tangy flavor and soft, crumbly texture. It can be found in some markets with Central and Eastern European ingredients.

The closest substitution I’ve found in the United States is Farmer Cheese without salt added. If there is salt, decrease the amount of salt in the recipe.

The original recipe in Culinaria Hungary was published by a German company and used Quark as a substitute. It can be a bit more creamy than Túró, so if using Quark or another type of farmer’s cheese with more moisture- drain at least 24 hours in a cheesecloth-lined sieve over a bowl in the refrigerator before using.

If you are unable to locate it, Zsuzsa in the Kitchen has a recipe for Sajtos Pogácsa using sour cream and grated cheese.

Forming the Pogácsa

The original recipe called for 300 grams flour/butter/Túró. When updating this post, I decreased the amounts slightly to 250 grams each for easier measuring.

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.

Along with the baking powder (some recipes use yeast) and butter, the dough is rolled and folded a few times to create the notable puffed up layers. I like to let the dough rest in the refrigerator between steps to keep it chilled and easier to manage.

After rolling out one final time, lightly score the top with a sharp knife (don’t cut too deep) into a square or crosshatch pattern.

Cut the rounds using a 1 1/2-2 inch (4-5 centimeter) circular cutter. Just make sure to keep them all the same size for even baking.

When cutting out the rounds, cut straight down. Don’t twist. Twisting the dough will seal the edges and keep them from rising in the oven.

Brush the tops lightly with the egg wash and try to keep it from dripping down the sides. If desired, you can sprinkle a little sesame seeds or grated cheese over the top.

The exact baking time may vary based on the size of the Pogácsák.

Looking for more Hungarian recipes?

Try my:

• Sertéspaprikás (Hungarian Pork Paprikash)
• Tojásos Nokedli (Hungarian Dumplings with Eggs)
• Rakott Krumpli (Hungarian Layered Potatoes)

This recipe was originally posted in October 2015 and updated in November 2026.

Túrós Pogácsa (Hungarian Cheese Biscuits) Recipe

Adapted from Culinaria Hungary

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Túrós Pogácsa (Hungarian Cheese Biscuits)

A recipe for Túrós Pogácsa (Hungarian Cheese Biscuits)! These little savory pastries are packed with curd cheese and butter to create a tender and flaky texture.

Course Bread

Cuisine Hungarian

Keyword biscuit, bread, butter, cheese, Hungarian, Hungary

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Resting Time: 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 20 Pastries

Ingredients

• 2 cups (250 grams) all-purpose flour
• 1 tablespoon (12 grams) baking powder
• 1 teaspoon fine salt
• 8.8 ounces (250 grams) Túró Hungarian curd cheese
• 8.8 ounces (250 grams) unsalted butter softened at room temperature, about 18 tablespoons

For assembling:

• 1 large egg yolk
• 1/2 tablespoon water
• sesame seeds for topping, optional
• shredded cheese for topping, optional

Instructions

• In a large bowl, sift together the flour, baking powder, and salt.
• Mix in the Túró and softened butter until a dough comes together and lightly knead on a floured surface just until smooth with no streaks of flour remaining. There may still be small pieces of cheese.
• Form the dough into a disc, wrap in plastic, and refrigerate for 1 hour.
• On a lightly floured surface, roll the dough into a rectangle just under 1/4 inch (6 millimeters) thick. Starting from the short end, fold the dough over into fourths to create four layers.
• Turn the dough so the new long side is now facing you. Flour lightly as needed.
• Roll the dough again into a rectangle 1/4 inch (6 millimeters) thick. Fold across into fourths again, then wrap in the plastic and refrigerate for 30 minutes.
• Remove from the refrigerator, then roll out again into a rectangle about 1/4 inch (6 millimeters) thick, flouring just as needed to prevent sticking.
• Fold across into fourths again, then repeat the process one final time before wrapping in plastic and refrigerating for a final 30 minutes.
• Preheat a conventional oven to 400˚F (200˚C). Line a large baking sheet with parchment or lightly grease.
• Remove the dough from the refrigerator and roll into a sheet about 1/3 (8 millimeters) thick.
• Use a sharp knife to very lightly score across the dough in 1/2 inch (1.25 centimeter) lines across each side to create a square pattern.
• Use a small circular cutter, about 1 1/2-2 inches (4-5 centimeters) across, to cut out as many rounds as close together as you can, taking care not to twist as you press down.
• Transfer the rounds to prepared baking sheet, 1-2 inches (2.5-5 centimeters) apart.
• In a small bowl, beat together the egg yolk and water.
• Gently brush the tops of the Pogácsák with the beaten egg yolk, being careful to not let it drip down the sides.
• If desired, sprinkle a few sesame seeds or some grated cheese over the top.
• Bake in the center of the preheated oven until puffed and golden brown, 14-20 minutes.