Here’s a classic Cheese Pogácsa (Sajtos Pogácsa) recipe — a beloved Hungarian savory pastry that’s soft, cheesy, and buttery with a golden top. Think of it as a cross between a biscuit and a scone, often served at gatherings or with coffee and tea.
🧀 Traditional Cheese Pogácsa Recipe
📌 Yields: ~30 small pogácsa
⏱ Prep time: 25 min | Chill time: 30 min | Bake time: 20–25 min
📝 Ingredients
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4 cups (500 g) all-purpose flour
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1 tbsp baking powder
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1 ½ tsp salt
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1 cup (225 g) unsalted butter, cold and cubed
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1 ¼ cups (300 g) sour cream
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2 eggs (1 for dough, 1 for egg wash)
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1 ½ cups (150–180 g) grated cheese (like sharp Cheddar, Gruyère, or Emmental)
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Optional: ½ tsp caraway seeds or paprika for flavor
👩🍳 Instructions
1. Mix dry ingredients
In a large mixing bowl, whisk together the flour, baking powder, and salt.
2. Cut in the butter
Add cold, cubed butter. Use a pastry cutter or fingertips to rub it into the flour until it resembles coarse crumbs.
3. Add wet ingredients
Stir in 1 egg and the sour cream until a soft dough forms. Mix in 1 cup of the grated cheese, reserving the rest for topping.
💡 The dough will be soft but not sticky. If too dry, add 1 more tablespoon of sour cream.
4. Chill
Wrap the dough in plastic wrap and refrigerate for 30 minutes to rest and firm up.
5. Roll and fold (optional but adds flakiness)
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On a lightly floured surface, roll the dough into a rectangle (~½ inch thick).
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Fold like a letter (bottom third up, top third down), rotate 90°, roll again, and repeat 1–2 times.
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Final thickness should be about ¾ inch (2 cm).
6. Cut rounds
Use a small round cutter (~2 inches or 5 cm) to cut out circles. Re-roll scraps gently.
7. Prepare for baking
Place on a parchment-lined baking sheet. Brush tops with the remaining beaten egg, sprinkle remaining grated cheese, and optionally top with caraway seeds.
8. Bake
Bake at 375°F (190°C) for 20–25 minutes, or until golden and puffed.
🌿 Tips & Variations
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Cheese options: Traditional uses Trappista or Edam; modern recipes use Cheddar, Gruyère, or Emmental.
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Add herbs: Finely chopped dill, parsley, or chives work well.
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Want yeast-based? You can swap baking powder for yeast and rest dough longer for a puffier result.
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Storage: Keep in an airtight container for 2–3 days, or freeze and reheat at 300°F (150°C) for 10 minutes.
Would you like a yeast-based version, a video tutorial, or a gluten-free alternative?
