Ingredients

  • 30 biscuits
  • ½ pound butter
  • ½ pound flour
  • ½ teaspoon salt
  • ½ pound cottage cheese
  • 1 egg yolk

Method

  1. Mix butter, flour and salt until the mixture forms crumbs. If the butter is cold, grate it.
  2. Sieve or rice the cottage cheese and combine with butter mixture. Knead it very fast; do not work it for more than a couple of minutes.
  3. Roll out the dough on a floured board, and fold it. Place in refrigerator for 30 minutes.
  4. Repeat kneading, rolling and resting in refrigerator twice. Preheat oven to 375°F.
  5. Finally roll out the dough to 1-inch thickness. Cut it into any size rounds with a biscuit cutter.
  6. With the point of a knife score the tops of the biscuits in a lattice pattern. Beat the egg yolk with 1 teaspoon water, and brush the glaze on the biscuit tops.
  7. Bake in the preheated oven for 20 to 25 minutes, or until golden brown —more golden than brown. They should look like the color of 24-carat gold.
  8. Serve these as a snack, or as an accompaniment to wine. If you punch them out with a small cutter, you can use them to accompany soups the way the Russians use pirozhki.

Variation

Potato Biscuit krumplis pogácsa: Substitute for cottage cheese mashed potatoes made of ½ pound potatoes weighed after peeling. As you notice, the trick here is a one-one-one relationship between the ingredients; this is a traditional Hungarian formula.

Add a good pinch of freshly ground black pepper to the dough for this variation.

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