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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



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.




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