Cabbage and Cheese Pogácsa (Savory Scones)
Cabbage and cheese pogácsa is a truly special variation of the traditional Hungarian pogácsa, where the earthy, caramelized flavor of sautéed cabbage and the creaminess of cheese create a perfect balance. In Hungary, pogácsa is one of the most popular savory pastries, enjoyed as a welcome treat for guests or at family gatherings. This new version adds an exciting twist to the traditional recipe, perfectly suited to a cup of tea or a glass of wine. For a more distinctive flavor, try it with smoked cheese or freshly chopped herbs!
Ingredients for this recipe
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Preparation Steps
1
In the lukewarm milk, dissolve the sugar, then crumble in the yeast. Let it stand for 10 minutes, until foamy.
2
Finely chop or shred the cabbage, then sauté in oil in a skillet until golden brown. Let it cool completely.
3
In a large bowl, sift the flour and add the salt, then rub in the cold butter until the mixture resembles breadcrumbs.
4
Pour in the foamy yeast mixture, sour cream, and whole egg. Knead the dough until it is smooth and elastic.
5
Mix the grated cheese and the cooled sautéed cabbage into the dough, then cover and let rise in a warm place for about 1 hour.
6
On a lightly floured surface, roll out the dough to about 2 cm (¾ inch) thickness, then fold it over itself several times to create layers.
7
Roll out again to 2 cm (¾ inch) thickness, then use a pogácsa cutter or round cookie cutter to cut out the scones. Place them on a baking sheet lined with parchment paper.
8
Brush the tops with beaten egg, then sprinkle with grated cheese. Bake in a preheated oven at 350°F (180°C) until golden brown, about 20-25 minutes.
9
Let the scones cool on a wire rack, then serve fresh, or store in an airtight container.
