Pogacsa (Hungarian Cheese Biscuits)

Pogácsa (pronounced “po-gah-cha”) are savory Hungarian cheese biscuits that are light, flaky, and wonderfully aromatic. These little treats are perfect as a snack, appetizer, or as part of a traditional Hungarian meal. The dough is rich with cheese and butter, and when baked, they develop a beautifully golden, crispy exterior with a soft, fluffy interior. Some recipes call for a variety of cheeses and seasonings, but they always have that signature richness and flavor.

Here’s a recipe to make Pogácsa (Hungarian Cheese Biscuits):

Pogácsa (Hungarian Cheese Biscuits)

Ingredients:

• 2 cups all-purpose flour

• 1/2 cup unsalted butter, cold and cubed

• 1/2 cup grated cheese (preferably aged Hungarian cheddar or Edam; if unavailable, you can use sharp cheddar or a combination of cheeses)

• 1 packet (or 2 1/4 tsp) active dry yeast

• 1/2 cup sour cream (or Greek yogurt for a tangier flavor)

• 1 large egg (for the dough)

• 1 egg yolk (for brushing)

• 1/2 tsp salt

• 1/4 tsp baking powder

• A pinch of sugar

• Caraway seeds (optional, for topping)

• Flour (for rolling out the dough)

Instructions:

1. Prepare the Dough:

   • In a small bowl, dissolve the active dry yeast and pinch of sugar in 1/4 cup of warm water. Let it sit for about 5-10 minutes until it becomes frothy and activated.

   • In a large mixing bowl, combine the flour, salt, and baking powder. Add the cold, cubed butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.

   • Add the grated cheese and mix it through the dough.

   • In a separate bowl, whisk together the sour cream, egg, and activated yeast mixture. Pour this wet mixture into the flour-butter-cheese mixture and stir to combine. You should get a sticky dough. If the dough feels too dry, you can add a little more sour cream or a splash of water, but be careful not to overwork it.

2. Chill the Dough:

   • Once your dough is mixed, wrap it in plastic wrap and place it in the refrigerator for about 30 minutes to chill. This helps make the dough easier to roll out and gives the biscuits their signature flaky texture.

3. Roll and Fold (Laminate the Dough):

   • After chilling, lightly flour your work surface and roll the dough out into a rectangle about 1/2-inch thick.

   • Fold the dough into thirds, like folding a letter. Turn it 90 degrees and roll it out again into a rectangle. Repeat this process 2-3 times. This step creates the layers that will make the pogácsa flaky and tender.

4. Shape the Pogácsa:

   • After the final fold, roll the dough out to about 1/2 inch thick. Using a round cookie cutter or a glass (about 2-3 inches in diameter), cut out circles of dough.

   • Place the circles on a parchment-lined baking sheet, leaving a little space between them.

5. Egg Wash and Topping:

   • Beat the egg yolk and brush it over the tops of the pogácsa. This will give them a beautiful golden color as they bake.

   • Optionally, sprinkle the tops with caraway seeds for a classic Hungarian touch.

6. Bake:

   • Preheat your oven to 375°F (190°C).

   • Bake the pogácsa for 20-25 minutes or until they are golden brown on top and crispy on the outside.

7. Cool and Serve:

   • Allow the pogácsa to cool slightly before serving. They are best enjoyed warm, but they also store well in an airtight container and can be reheated.

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Tips:

• Flaky Texture: The key to a flaky pogácsa is to make sure your butter is very cold and not overmixing the dough. You want to keep those butter chunks intact to create layers.

• Cheese Variety: While traditional pogácsa uses aged Hungarian cheeses, feel free to experiment with different cheeses like Gouda, Gruyère, or even a mix of cheddar and Parmesan for different flavor profiles.

• Baking Variations: You can also make mini pogácsa by using a smaller cutter, which is great for parties or appetizers.

• Toppings: Caraway seeds are classic, but you could also top the pogácsa with sesame seeds, poppy seeds, or even a little extra grated cheese for an extra cheesy top.

Serving Suggestions:

• As a Snack: These are perfect as a snack or part of a brunch spread. Serve them warm with a little butter, sour cream, or your favorite jam.

• With Soup or Salad: Pair them with a hearty soup like goulash or a fresh salad for a light meal.

• With Cold Cuts: They’re delicious alongside cold cuts or cheeses for a Hungarian-inspired charcuterie board.

These Pogácsa are irresistible with their soft, cheesy center and crispy, golden exterior. Once you make them, you’ll understand why they’re a beloved snack in Hungary! Enjoy baking these little cheesy delights!