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scrawls

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12.9.09

Pogácsa (hungarian cheesy biscuits)

8 oz. Cream Cheese
8 oz. (2 sticks) Butter
2 cups Flour
Salt & Pepper to taste
Glaze: Egg yolk and ~1 Tsp. of milk
Possible additions: crisped bacon bits, sesame or caraway seeds, onion bits, etc.

1. Soften cream cheese and butter at room temperature.
2. Work cream cheese, butter and flour together well by hand.
3. Roll out (on a lightly flowered surface) to about ½ inch thickness, and fold over; repeat this 2x.
4. Rest in fridge ~ ½ hour (or overnight), covered (plastic wrap or bags).
5. Repeat sequence of rolling out/folding/chilling in fridge 3x.
6. Last time, on the 3rd roll-out, score the top with a knife to get a small crosshatch design all over (cut very shallow lines close together in one direction, then at about right angles to the first ones).
7. “Paint” top with milk/egg yolk mixture.
8. Sprinkle w/crisp bacon bits or other toppings if you like.
9. Cut out small circles 1 to 1 ½ inch in diameter (I use a cut-off film can).
10. Let stand 10 minutes at room temperature.
11. Bake on a cookie sheet @350 until they are golden colored.
12. Remove from cookie sheet when they are slightly cooled.

Labels: food, mom's recipes

scrawled @ 09:16