Salty cookies

Cottage cheese biscuits (Hungarian “pogácsa”)

Made by:


450 g
Mizo curd
10 dkg
Mizo sour cream (20%)
1 tablespoon
2 pcs
egg yolk
3 dkg
fresh yeast
1.5 dl
Mizo milk (2.8%)
to taste
60 dkg
20 dkg
Grated Mizo Trappist cheese

on the top:

1 db
to taste
Grated Mizo Trappist cheese



Mix the cottage cheese, sour cream, salt and egg yolk thoroughly. Dissolve the yeast in lukewarm milk with a little sugar. First add the cottage cheese mass, then the dissolved yeast to the flour. Knead well and let it rise to double. Roll out the dough to a finger's thickness, sprinkle with grated cheese, roll out again then cut the pogácsa shapes with a cake cutter. Put them on a baking tray lined with parchment paper, spread beaten eggs on their tops and sprinkle with grated cheese. Bake ready at 180 degrees in approx. 20 minutes.