Oh, Ashley — you’re tapping into the coziest, flakiest, most addictive corner of Hungarian baking with this one! 🇭🇺✨
🧀 Túrós Pogácsa – Hungarian Quark Biscuits
These buttery little biscuits are pillowy-soft inside, golden and crisp outside, and they melt in your mouth with a subtle tang from túró (Hungarian quark cheese). Perfect for breakfast, snacks, or a savory party bite — they are essentially Hungary’s answer to the Southern biscuit… but cheesier and flakier.
🇭🇺 What Is Pogácsa?
“Pogácsa” is a beloved category of Hungarian savory pastries — round, fluffy, and usually packed with cheese, cracklings (tepertős), or even potatoes. The túrós version is especially tender thanks to the fresh cheese.
If you’ve ever read Culinaria Hungary, you’ll see pogácsa celebrated in almost every region. It’s rustic, traditional, and proudly offered to guests as a sign of Hungarian hospitality.
🧺 Túrós Pogácsa – Recipe
Ingredients:
- 3 ¼ cups (400 g) all-purpose flour
- 7 oz (200 g) túró (or subs
- titute well-drained ricotta or quark)
- 1 tsp salt
- 1 packet (7 g) dry yeast
- ½ cup (120 ml) lukewarm milk
- 1 egg
- ½ cup (120 g) unsalted butter, softened
- 1 tsp sugar
- Optional: grated cheese for topping (like Trappista or Gruyère)