Pogácsa are delicious Hungarian snacks similar to English cheese scones but much richer. These tasty nibbles were made for me on a recent visit to my Hungarian friend Edith, who's now living in Barcelona.
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I first met Edith a few years back when she was living in London. A friend of my good friend Natalie, we instantly hit it off perhaps because we are both partial to a glass or two of wine and good food. When Edith heard I was coming to Barcelona with Natalie for a few days she insisted that we both came to visit and I agreed so long as she would share a recipe with me for Friends in the Kitchen, (I can be pushy like that) and she kindly agreed. Edith's home is now by the sea about half an hour train ride from central Barcelona. Soon after we arrived we set off for a lunch at a beachside restaurant. After a leisurely meal - it's a tough life - we went back to Edith's home and to make and shoot Pogácsa (pronounced Po-gah-tcha).
Edith claims to not be a very good cook, but trust me, if these tasty little bites and the delicious smoked cheese risotto she made for supper are anything to go by, she is. She loves food and loves entertaining and having friends to stay, and she wanted to share her recipe for Pogácsa because they remind her of her home. Pogácsa are served at all sorts of celebrations, gatherings and parties and Edith likes to make them whenever she has friends around.
There are many recipes for Pogácsa but Edith likes this recipe because you just dump all the ingredients into a bowl and mix until well combined. She evens adds the butter in one block. If you do that make sure it is soft or it will not mix in evenly. 
Chill, roll, cut out then bake and serve "It couldn't be easier," she says. In fact, sometimes she doesn't even roll out the dough and instead just places spoonfuls of the dough on the baking sheet.
Edith doesn't work from a recipe as she says this is so easy to remember with equal quantities of flour, butter and cottage cheese. Now I have a confession to add here, I have made these recipes at home a couple of times since and I have slightly increased the flour to 300g (2⅓ cups) as I found they kept their shape a little better if slightly drier. I did try them with as much as 350g (2¾ cups) but they started to lose some of the delicious buttery flakiness of the one's Edith had made. So I compromised. If you want to stick to Edith's exact recipe then use just 250g (2 cups) of flour.
You can also make them ready for baking several hours ahead of time and keep them in the fridge. Then you just have to pop them into the oven just before your guests arrive. Which she did!
Serve warm or cold with drinks.
Pogácsa
Ingredients
- 300 g plain flour (all-purpose flour)
- 250 g cottage cheese
- 250 g butter softened
- 1 egg
- ½ teaspoon salt
- 7 g sachet easy blend yeast
- a little olive oil for brushing
Instructions
- Place all the ingredients, except the olive oil into a large mixing bowl and mix together with your hands until all the ingredients are evenly mixed and it forms a soft dough.
- Cover and chill in the refrigerator for 1 hour.
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
- Turn the dough out onto a lighlty floured work surface and roll out until about 2cm (¾in) thick. Brush the top with a little olive oil then score a diamond pattern on the surface with a dinner knife.
- Use a 5cm (4in) round biscuit cutter cut out the Pogácsa and place on a lightly oiled baking sheet. Re-roll the trimmings until you have used all the dough.
- Bake in the centre of the oven for about 25 minutes until risen and golden brown. Transfer to a wire rack to cool
Edith says
Thank you so much for your visit and this great write up of one of my favourite childhood recipes. I’m going to try your version soon!
Jacqueline Bellefontaine says
Edith I had such a lovely time visiting you and shooting this if only my stay in Barcelona could have been longer, but it looks like I have persuaded Mr B to go so maybe a return visit at some point 🙂
Mackenzie Glanville says
My daughter is the cook in our family, this sounds great! Thank you for linking up with us #ablogginggoodtime
Jacqueline Bellefontaine says
I hope you enjoy them
Jessica says
When I go to Hungary I'm definitely going to look out for these! What a lovely series too. Thanks for linking up to my World Food linky! x
Monika Dabrowski says
They do sound rich but also very yummy!
Jacqueline Bellefontaine says
That about sums them up 🙂
Tracy Albiero says
Never heard of these but they look easy and tasty. I will have to give them a try.
Jacqueline Bellefontaine says
I'm sure you will like them Tracy.
Jacqueline Bellefontaine says
Thank you Tracy they are very tasty I'm sure you will like them.
Karen, the next best thing to mummy says
My granny never used scales to weigh ingredients when she was baking, she said she knew by sight how much was needed, these look great, I will try them and definitely follow the recipe and weigh the ingredients #blogginggoidtime@_karendennis
Jacqueline Bellefontaine says
Your granny's approach is great when you have lots of practise and ofcourse it helps to be shown how first. I hope you like these.
Jhuls | The Not So Creative Cook says
Hello, Jacqui! I am so very happy to see you at Fiesta Friday. I am sorry if my visit is late.
These sound so good. It is my first time to hear about these Hungarian snack, but cheese is my good friend so I am sure I’d love these. Thanks for sharing and hope to see you again next party.
Jacqueline Bellefontaine says
Thanks Jhuls I thought it was about time i shared on more linky parties and I hope to be back again.
Nickki says
They sound very moreish! I’ve never heard of them but I really want to give them a try - maybe at the next family gathering so I’m not tempted to eat them all!
Jacqueline Bellefontaine says
They were me to me too. Good idea to wait until you have a gathering as they are indeed very moorish especially while still warm!
Angela / Only Crumbs Remain says
These sound utterly delicious Jacqui, I've not come across Pogacsa before but I can imagine that the addition of cream cheese must give them a wonderful flaky melt in the mouth texture as you say. It sounds as though you all had a wonderful time,
Angela x
Jacqueline Bellefontaine says
Thanks Angela, They are a new on on me too but they taste fabulous especially when warm.
Eb Gargano | Easy Peasy Foodie says
Oh what a fantastic recipe - I love how easy peasy they are! I really love your Friends in the Kitchen series - such a lovely way to showcase your friends' recipes. Thanks for linking this up to #CookBlogShare 🙂 Eb x
Jacqueline Bellefontaine says
I really enjoy doing them, such fun!
Corina Blum says
These sound delicious! I bet they would be lovely as a party snack.
Jacqueline Bellefontaine says
Perfect for parties.
TRACY JACKSON says
These look yummy - and pretty simple to make - perfect!
Jacqueline Bellefontaine says
Right on both accounts. I can see why Edith makes them to share with friends, they didn't last long.