Cheese “pogatsche”
Recipe of the region Central Burgenland – Rosalia
Ingredients cheese "pogatschen"
24 g yeast ( ½ cube)
1 tsp granulated sugar
100 ml lukewarm milk
600 g plain flour
240 g soft butter
4 tbsp cream
4 tsp salt
2 eggs
Cheese “pogatsche”
Cheese “pogatsche” are a Pannonian speciality. They are particularly well-known as a pastry for celebrations and wine in northern and central Burgenland. “Pogatsche” are round, salty pastries made from yeast dough with grated cheese.
First make a “steam” by crumbling the yeast into a small bowl and mixing with granulated sugar and some warm milk. Sprinkle some flour over the mixture, cover and leave to rise for approx. 10 minutes.
Knead all the remaining ingredients together with the „steam“ to form a dough. Cover and leave to rise in a warm place for 1 hour. The dough should have doubled in size after this time. Preheat the oven to 180°C (top and bottom heat).
Roll out part of the dough to finger thickness, use a knife to scratch diamond shapes into the surface and cut out some flowers. Put the “pogatsche” on a baking tray covered with baking paper and leave to rest for a further 10 minutes. Coat them with a milk and egg mixture and sprinkle over cheese. Now they’re ready for baking!
Recipe of the region Central Burgenland – Rosalia »
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