Hungarian Pogácsa

Ingredients for 1 servings:

• 800 g flour
• 350 g margarine
• 1 pack of fresh yeast or 2 packs of dry yeast
• 2 egg yolks
• 1 egg white
• 200 g cheese (Gouda, young), grated
• 250 g low-fat curd cheese
• 200 g sour cream
• 1 tbsp salt, heaped tbsp
• some paprika powder
• some flour for the work surface

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Pogašchen. Great cheese pastries, also as a party snack

Combine flour, margarine, yeast, 2 egg yolks and 1 egg white, 100g cheese, quark, sour cream, and salt. Roll out the dough to a thickness of about 1cm on a floured surface. Score the dough first with a knife at small intervals from left to right, and then from top to bottom, so that the surface of the dough is carved into numerous small squares. Now the pastries are ready to be cut out. I use a round cookie cutter for this, but you can also use a small glass. Then quickly roll the pastries back and forth between the palms of your hands so that they become narrower and larger. Meanwhile, preheat the oven to 200°C (top/bottom heat). Place the pastries on a baking sheet lined with baking paper. Whisk the remaining egg whites, mix with a little paprika, and brush them over the pastries. Before placing the pogácsa in the oven, sprinkle them with the remaining cheese. The baking time may vary depending on the oven. My mother bakes the pogácsa for 15 minutes, I bake for 20-25 minutes. They should be golden yellow, lightly browned, and cooked through. If you prefer a cheesier texture, you can mix more cheese into the dough. Depending on the size, the dough yields about 3-4 baking sheets. Adjust the amount to your cravings. Pogácsa are particularly delicious fresh; they’re much drier the second day, though they still taste great. If you use less dough, it’s better to use too many eggs than too few.