Here is a classic Hungarian Cheese Pogácsa (Sajtos Pogácsa) 🇭🇺🧀 Flaky, buttery, and rich—these savory biscuits are a staple in Hungarian homes.
🧀 Hungarian Cheese Biscuits (Sajtos Pogácsa)
Ingredients
3 cups (375 g) all-purpose flour
1 cup (225 g) cold butter or lard, cubed
1 cup (100–120 g) finely grated cheese (Trappista is traditional; cheddar or Edam work well)
1 tsp salt
1 tsp sugar
2¼ tsp (7 g) instant yeast
½ cup (120 ml) warm milk
1 egg yolk (for dough)
1 egg yolk + 1 tbsp milk (for brushing)
Instructions
Activate the yeast Mix warm milk with sugar and yeast. Let stand 5–10 minutes until foamy.
Make the dough In a large bowl, combine flour and salt. Rub in the cold butter with your fingers until crumbly. Add grated cheese and mix.
Form the dough Add yeast mixture and egg yolk. Knead gently just until a soft dough forms (do not overwork).
Rest Cover and let rise in a warm place for 30–45 minutes.
Laminate (traditional step) Roll dough into a rectangle. Fold into thirds like a letter. Turn 90°, roll again, fold again. Rest 10 minutes and repeat once more for extra flakiness.
Shape Roll dough to about 1½ cm (½–¾ inch) thickness. Cut with a small round cutter.
Finish Place on baking tray lined with parchment. Brush tops with egg wash. Sprinkle with extra grated cheese if desired.
Bake Bake at 200°C / 390°F for 15–18 minutes, until golden.
