Papsapka looks like cottage cheese bundles, but it still differs. This oddly named pastry, which means priest’s cap in English, refers to the form of biretta, a square cap with three or four peaks or horns, sometimes surmounted by a tuft.
Papsapka is made from a potato dough, which contains yeast. The dough needs to rise only once, it takes 15-20 minutes after filling and forming the bundles. The filling is usually fruit jam or fruit butter, but you can also use cottage cheese if you want.
You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.
In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.
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