![\"pogacsap\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2011\/02\/pogacsap.jpg\")
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These clumsy, innocent-looking biscuits have long been the biggest culinary nightmare of my life. In short, every single attempt to reproduce these Hungarian delights called pog\u00e1csa<\/em> (pronounced “pogatcho”) ended up in a complete failure. Thus, throughout the years and numerous experiments, I have never managed to make anything palatable. Until yesterday, when, encouraged by Zsuzsa’s (Zsuzsa is in the kitchen)<\/a>\u00a0kind advice, I could present a highly satisfactory batch of t\u00far\u00f3s<\/em> pog\u00e1csa<\/em> (or curd cheese biscuits).<\/p>\n According to Wikipedia<\/a> “pog\u00e1csa<\/em>” derives from the Latin “panis focacius”, a name given in acient Rome to bread baked in the ashes. “Poga\u010da” or “pogacha” is a like – sounding bread from\u00a0Bosnia and Herzegovina<\/a>,\u00a0Bulgaria<\/a>,\u00a0Croatia<\/a>,Macedonia<\/a>,\u00a0Serbia<\/a>,\u00a0Montenegro<\/a> and ”po\u011fa\u00e7a” from\u00a0\u00a0Turkey<\/a> . The same Latin name gave also birth to “fougasse” and “focaccia”, French and Italian flat breads. In Hungary pogacsa are eaten as snacks or appetizers and can be bought practically at every baker’s. They have different sizes, textures and varieties. They can be made with pork cracklings, sour cream, potatoes, hard cheese, curd cheese (sometimes called “farmers cheese”)… The latter is my favourite version, somehow lighter and more complex. When leavened and layered, they have are light, delicate, situated somewhere between the crumbly puff pastry and soft, moist rolls’ texture.<\/p>\n Following Zsuzsa’a advice I looked for a new Hungarian recipe and finally have ended up with a mixture of what I found on\u00a0this Hungarian website<\/a> and the Zsuzsa’s advice<\/a>. The curd cheese (available in Polish or Russian shops, I have written here a bit about the curd cheese<\/a>) can be substituted here with drained cottage cheese. Thank you, Zsuzsa, for your encouragement and advice.<\/p>\n Special equipment:<\/em> a small biscuit cutter (or a very small sharp-rimmed glass to cut out the biscuits)<\/em><\/p>\n Preparation: 1h30<\/em><\/p>\n Ingredients (about 40 x 4 cm diameter biscuits):<\/em><\/p>\n 250 grams flour<\/em><\/p>\n 250 grams curd cheese (or cottage cheese with whey removed)<\/em><\/p>\n 250 grams softened butter<\/em><\/p>\n 7 g dried yeast<\/em><\/p>\n 2 flat teaspoons <\/em>salt<\/em><\/p>\n 1-2 yolks<\/em><\/p>\n 1 egg<\/em><\/p>\n (grated hard cheese or\/and coarse salt)<\/em><\/p>\n Combine the flour, the butter (cut into small pieces if cold), the curd cheese, the yeast and the salt. Knead it for about 10 minutes (I have put it my food processor, kneading function). Form a big ball, put into a plastic bag and let in the fridge for 20 minutes. Heat the oven to 200\u00b0C. Roll the dough very thinly, brush with egg yolk. Fold in two pieces, brush it once more. Repeat this operation twice more. The pastry should be 1-1,5 cm thick. Cut out the biscuits, put them on a baking sheet, brush with a slightly bitten egg and sprinkle either with coarse salt or with grated cheese. Put them aside for 10 minutes. Put them into the oven and bake for 20-30 minutes until golden.<\/p>\n","protected":false},"excerpt":{"rendered":" These clumsy, innocent-looking biscuits have long been the biggest culinary nightmare of my life. In short, every single attempt to reproduce these Hungarian delights called…<\/p>\n","protected":false},"author":1,"featured_media":3584,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[130,36,85,18],"tags":[68],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/3573"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3573"}],"version-history":[{"count":47,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/3573\/revisions"}],"predecessor-version":[{"id":14091,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/3573\/revisions\/14091"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/3584"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3573"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3573"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3573"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}