Cottage Cheese Cake Pogácsa is a traditional Hungarian savory pastry made with cottage cheese, flour, and butter, resulting in a soft, flaky texture. These small baked scones are lightly crisp on the outside and tender inside, making them perfect as a snack, party food, or accompaniment to soups and stews.
Cottage Cheese Cake (Pogácsa)
Print RecipeIngredients
- 50 Dekagram (dkg) flour
- 25 Dekagram (dkg) cottage cheese
- 25 Dekagram (dkg) butter
- 1 Piece egg
- 1 Decilitre (dl) tepid milk
- 1 Peck sugar
- 3 Dekagram (dkg) yeast
- 2 Decilitre (dl) sour cream
- 2 Tea spoon (tsp) salt
- 2 Piece egg to grease the top
Instructions
Somehow it’s not easy to prepare but it worth because you can’t stop to eat. We used to prepare for holidays or weekends when my sister is visiting us with children. After you practice it better to prepare 2 doses because it won’t gone sour for weeks. Add the peck of sugar and yeast to tepid milk and set aside. Put the flour into a bowl and mix up the salt and room temperature butter by your hand till you get a crumbled mix. Add the cottage cheese and mix again. If it is consistent make a small hole into the middle of dough and add the egg, yeast- milk mixture and sour cream and start to knead. Blanket the well kneaded dough with a dish cloth and put a warm place and make a rest for an hour.
Bestrew a board with flour and roll out the dough for 1 cm thick. Tear 3 cm rounds with a glass and put them into baking paper by 1 cm distance. Put a rest for 15 minutes again and therea!er grease the top of cakes with whipped egg. Bake it in oven on 180 degree for 20 minutes (till it will be rose).
