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.
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.