Hungarian Cheese Pogácsa
Tender, flaky savory pastries filled with sharp cheese and caraway seeds. These crispy-edged Hungarian classics are perfect warm from the oven as a snack or appetizer.
- Total time
- 35 min
- Servings
- 12
- Calories
- 248
- Protein
- 8g
Ingredients
- 2 cups all-purpose flour
- ¾ cup cold butter, cubed
- 1.5 cups sharp cheddar cheese, grated
- ½ cup sour cream
- 1 teaspoon caraway seeds
- ½ teaspoon salt
Instructions
- 1
Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Pour the flour and salt into a large bowl and stir with a fork until mixed evenly.
- 3
Add the cubed cold butter to the flour and use your fingertips to rub the butter into the flour until the mixture looks like coarse breadcrumbs with some pea-sized butter pieces still visible.
- 4
Stir the grated cheese and caraway seeds into the flour mixture until evenly distributed.
- 5
Pour the sour cream into the bowl and stir with a fork until a soft dough forms with no dry flour visible.
- 6
Divide the dough into 12 equal pieces by pinching off golf-ball-sized portions and rolling each between your palms into a smooth ball.
- 7
Place each ball on a parchment-lined baking sheet, spacing them about 2 inches apart so they have room to puff.
- 8
Slide the baking sheet into the preheated 400°F oven and bake until the pogácsa are golden brown on top and a wooden toothpick inserted into the center comes out with no wet dough clinging to it, about 18–20 minutes.
- 9
Remove the baking sheet from the oven and let the pogácsa cool on the pan for 5 minutes before transferring to a wire rack to cool slightly before serving.
Tools you’ll need
- oven
- large mixing bowl
- fork
- parchment paper
- baking sheet
- wooden toothpick
- wire rack
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