in Eastern Europe

Leona's Hungarian Dill Cheese Flatbread

Spread the love

Ingredients for 4 servings:

  • 250 g flour
  • 20 g yeast
  • 10 g sugar
  • 1 egg(s)
  • 50 g margarine or butter
  • 20 cl milk
  • Salt
  • 400 g quark
  • 3 tbsp sugar
  • 2 eggs
  • 1 tbsp semolina
  • 1 bunch dill, chopped
  • 1 tbsp sour cream
  • 1 egg yolk
  • Grease for the tray

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Prepare the yeast dough from the ingredients and let it rise in a warm place until doubled in size. Roll out to a finger-thickness, place on a greased baking sheet, and let it rise for a while. Mix the quark, 2 egg yolks, semolina, and dill, then fold in the beaten egg whites. Spread the filling on the dough and bake at approximately 180°C. Shortly before the end of the baking time, brush the flatbread with sour cream and egg yolk and bake for 2-3 minutes to allow the flatbread to take on a nice brown color. The cake can also be made without dill.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leona's flatbread

Waldorf salad