Here is a new recipe that extends the list of Hungarian pogácsa variations. Pepita scones (tökmagos pogácsa) are made from a yeast dough containing...
pogácsa
Butter scones – Vajas pogácsa
I received the recipe of these butter scones from a dear acquaintance of mine a few years ago, and since then I have baked them several times. The...
Cabbage scones – Káposztás pogácsa
Cabbage is a versatile vegetable: it can be stuffed, braised, combined with noodles, and it can also be used as a filling for scones. Cabbage scones...
Lard scones – Zsíros pogácsa
Lard is your friend, escpecially if you are a Hungarian. These lard scones are a good example how lard can turn ordinary foods into tasty wonders....
Scones with cottage cheese spread – Körözöttes pogácsa
There are plenty of tasty pogács recipes on the internet, but scones with cottage cheese spread are unique in their own way. I have recently learned...
Sausage scones
There are hundreds of pogácsa recipes, but the common feature of Hungarian scones is that they all have egg, yeast and a considerable amount of fat...
Easy-to-make crackling scones
Although I have already published a recipe for classic crackling scones, today I brought you a new recipe that shows how to make crackling scones in...
Krumplis pogácsa – Potato scones
These scones are light and fluffy and not dry at all, they can be still soft the next day. If you have leftover mashed potatoes, krumplis pogácsa is...
Cheese scones
Cheese scones are the most popular pogácsa in Hungary. Pogácsa is a simple and delicious snack food, which is generally one of the first things to...
Ham scones
Leftover Easter ham usually gives plenty to think about, its using up usually puts your creativity to the test. This year I ground the leftover...
Cottage cheese scones – Túrópogácsa
Last weekend we killed a pig, and on that occasion I baked cottage cheese scones. Scones are inevitable element of the pig killing day in Hungary;...
Crackling scones – Tepertős pogácsa
Accroding to historians scones (or pogácsa in Hungarian) are one of the oldest biscuits that were already baked in the time of the Hungarian...
Popular recipes
This is what Hungarian túró looks like
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.
Metric system vs cup
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.