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13.1.11

COTTAGE CHEESE SCONES - COTTAGE CHEESE POGÁCSA


The original recipe calls for túró, but since túró is not readily available in Canada, I replaced the túró with cottage cheese. The whey has to be removed first; otherwise the recipe will not work. This is a delicious pogácsa and is well worth the extra little bit of effort.

*Start with a 500 g tub of good quality cottage cheese. To remove the whey from the cottage cheese, place a fine sieve over a bowl. Put 1-1/2 to 2 cups of cottage cheese into the sieve and let the whey collect in the bowl below. Let it drip for a couple of hours or longer. Discard the whey or save it to put back with any leftover cottage cheese. You only need one cup of whey removed cottage cheese for the recipe, so there will be some leftover.

2 cups flour
1 cup cottage cheese with whey removed*
1 cup butter
1 egg yolk
6 g instant dry yeast
10 g salt

• Combine and knead the ingredients thoroughly.
• Cover the dough and let rest in the fridge for 20 minutes.
• Preheat the oven to 400F.
• Roll out the dough very thin. [It can be a rectangle or a circle or something in between. What shape it is does not matter.]
• Brush half of the rolled out dough thinly with egg yolk.
• Fold the empty side over the egg brushed side.You now have 2 layers of dough.
• Again lightly brush half of the folded dough with the egg yolk.
• Again, fold the empty side over the buttered side. You now have four layers of dough.
• Next roll out the dough 1/2 inch thick and cut out the scones with the smallest biscuit cutter you have.
• Brush the scones with egg.
• Let the scones rest for 10 minutes.
• Bake at 400 F for 20-30 minutes until light golden brown.













  

11 comments:

  1. Happy New Year Zsuzsa!!! It's as if you were reading my thoughts... This is my absolutely favourite version of pogacsa, but I start having nightmares about it... It's the only dish I have tried several times in my life and which always was a complete failure. I tried doing this with Polish, Russian and even home-made kind of turo, but every time something was wrong. It was always a lot of hard work and a horrible result.... Thank you for this recipe! I'll try it when I have a bit of courage and hope one day I'll manage at least acceptable turos pogacsa. I have never thought of cottage cheese. Excellent idea! If I can't buy or make turo, I'll try your trick with cottage cheese!

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  2. hey Sissi let me know how it turns out!

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  3. and one more thing - dry yeast works different and has to be configured differently; 3 g of cake yeast does not equal to 3 g of dry yeast. it's almost like reinventing the wheel every time...

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  4. Szia Zsusza! Thank you very much for your answer. I was going to write to you and ask you how much "turo" I should use in your turos pogacsa recipe? (I have bought yesterday 1/2 kg of Russian turo-kind cheese, it is veeeeery good! Should I use 250g turo instead of 500g cottage cheese? or even less? Thank you also for the yeast advice. I have also the fresh yeast in the fridge, but will use the dry one like you did (I want to have more chances to succeed this time with my pogacsa).

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  5. Oh-oh! I forgot where you are writing from and that you have access to cake yeast and to turo even - none of which is readily available where I live. This recipe will work with the ingredients listed. With real turo and cake yeast this would be quite different. But there are scores of pogacsa recipes keep trying to find a good one. The only advice I could offer perhaps is to follow the instructions and don't let the pogacsa rise longer than the recipe calls for, because over rising will make it cakey and you don't want that. Some sites advise to roll them in the palm on your hands to make them taller, but every time I did that they just fell over and made a mess. So now I just let them do their thing. Can you read Hungarian? There are endless pogacsa recepies calling for turo and for cake yeast. Don't give up its only a matter of time until you find the right one.

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  6. Thank you once again! In fact here in Switzerland the turo (usually imported from Poland or Russia) is not produced, it is only sometimes available in small foreign "exotic" groceries, so I can have it if I'm lucky! I read Hungarian a bit (I manage somehow with the recipes) and every recipe I tried didn't work... Your advice is very precious (thank you once more), since I noticed the proportions of turo/flour/butter are practically always the same, the technical part changes and is my biggest problem... (I have tried only Hungarian recipes, from two cookery books I own and several web recipes). Thank you for all the tips. I'll let you know if I succeed (it will be a VERY big event!).

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  7. Thank you Zsuzsa! Thanks to your encouragement and inspiration from your blog I have succeeded!!!!! My yesterday's turos pogacsa were absolutely delicious! I have combined your recipe and the one I found on www.desszert.hu. I sprinkled half of them with cheese and half with salt. They were not as beautiful and regular as yours, but I was proud of them (I have put a photo on my blog). (Oh, and it's the first dish with curd cheese my husband has appreciated!). I feel I am ready now for any baking challenge in the world! And also to present the pogacsa to my Hungarian friends without shame...

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  8. actually... yours surpassed mine by far - I looked - its leafy and amazing! I am so happy for you!

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  9. Thank you Zsuzsa for these kind words. However, I am sure, with your experience and knowledge, yours must have been 100x better. And, you know, I have chosen the cutest ones for the photo ;-) To tell you the truth I have made pogacsa already three times, and my Hungarian friends said they loved them, so I was very proud. I thought maybe I'd try the krumplis pogacsa, I have never tasted those, but they are apparently very good too...

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  10. Hi Zsuzsa, thank you so much for posting this Cheese Pogacsa. I've try to make it once using a recipe from my Hungarian cookbook, but failed measurably. I do have a question for you. So, after step #5: "Rotate the dough 90° than repeat the previous step", is this mean I need to roll the dough again, then brush with egg, fold, and so on? Thank you so much. I really want to make it asap.

    Cheers,
    Dewi

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  11. No don't roll it again. You have the dough folded in half [as in picture 3]. Now brush half of that thinly with egg yolk, and then fold half of the dough over the other. [as in picture 4] You now have four quarters or layers. Thank you so much for asking, I will have to reword the recipe so it is easier to follow. The photos are obviously not enough. Good luck with baking.

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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