Cheese Pogácsa

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Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

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Reduce the confectioners’ sugar to 2 tablespoons. In Step 3, roll out the dough the first time, sprinkle with ¼ cup freshly grated Romano cheese, and fold into thirds. Roll out the dough the second time, sprinkle with another cup Romano cheese, and fold into quarters. Chill, and roll out again, but without additional cheese. Mix ¼ cup grated Romano cheese, ¼ teaspoon freshly ground black pepper, and ¼ teaspoon sweet Hungarian paprika. Sprinkle the top of each glazed Pogácsa with 1 teaspoon of the cheese mixture.

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