Savory Pastry
Pogaca with cheese
A favourite Turkish breakfast or teatime treat. Preparing and baking these delicious pogacas are very easy.
Using both dry yeast and baking powder makes pogacas puff puff.
And If you noticed, i used whipped cream powder in this recipe, it makes pogacas very very soft and very tasty just like patisserie ones.
While preparing, it is very important to make soft dough. The features of flour changes from country to country for that reason add flour in a controlled manner. Make the dough soft as earlobe.
You may store the baked pogacas in a sealed jar for a week, it does not lose anything from its taste and freshness.
Your friends and kids will love these pogacas.
Ingredients:
For the dough:
1 pack (75 gr.) whipped cream powder
1 pack (10 gr.) dry yeast
1 pack (10 gr.) baking powder
1 egg + 1 egg white
1/2 cup milk
1/2 cup olive oil
3 tablespoons yoghurt
150 gr. butter
1 teaspoon sugar
2 teaspoons salt
5 cups flour (as much flour as possible)
For filling:
100 gr. white cheese
1/2 bunch parsley or dill
For topping:
1 egg yolk
sesame seeds and nigella seeds
Instructions:
1- Mix flour, baking powder, sugar and salt in a bowl.
In another large bowl put yoghurt, oil, butter, milk, eggs,whipped cream powder, yeast and mix them well.
Then add flour to the mixture gradually and knead well with your hands for a few minutes until the dough comes together.
Shape the dough like a ball, place in the large bowl and cover with cling film. Let it rise in a warm place for 45-60 minutes or until doubled in size.
2- While the dough rising, prepare your filling. Crumble or grate the cheese in a bowl. Chop the parsley finely and add to crumbled cheese and mix well.
3- Preheat the oven to 180C and grease a baking tray or place a parchment paper in a tray.
4- Once the dough has risen, punch down and divide into small pieces, each about a size of a small tangerine. Roll each picece into a ball, and then flatten into a round flat circle with your fingertips on the counter.
Put a spoonful of cheese mixture on it (take care not to overfill),leaving a little unfilled dough margin near the edges. Close it up folding the edges upwards like a bundle. Roll the stuffed dough into a ball in your palm.
Place the stuffed dough on the greased tray and repeat this procedure with the rest of the dough pieces. The folded side of pogacas should be at the bottom. Then let the pogacas rest for 30 minutes again.
After 30 minutes brush the stuffed doughs (pogacas) with the beaten egg yolk. Sprinkle with nigella and sesame seeds.
5- Bake in the preheated oven at 180C for about 30-40 minutes, until they are golden brown at top.
Turkish tea goes really well with these delicious pogacas.
A favourite Turkish breakfast or teatime treat. Preparing and baking these delicious pogacas are very easy.
Using both dry yeast and baking powder makes pogacas puff puff.
And If you noticed, i used whipped cream powder in this recipe, it makes pogacas very very soft and very tasty just like patisserie ones.
While preparing, it is very important to make soft dough. The features of flour changes from country to country for that reason add flour in a controlled manner. Make the dough soft as earlobe.
You may store the baked pogacas in a sealed jar for a week, it does not lose anything from its taste and freshness.
Your friends and kids will love these pogacas.
Ingredients:
For the dough:
1 pack (75 gr.) whipped cream powder
1 pack (10 gr.) dry yeast
1 pack (10 gr.) baking powder
1 egg + 1 egg white
1/2 cup milk
1/2 cup olive oil
3 tablespoons yoghurt
150 gr. butter
1 teaspoon sugar
2 teaspoons salt
5 cups flour (as much flour as possible)
For filling:
100 gr. white cheese
1/2 bunch parsley or dill
For topping:
1 egg yolk
sesame seeds and nigella seeds
Instructions:
1- Mix flour, baking powder, sugar and salt in a bowl.
In another large bowl put yoghurt, oil, butter, milk, eggs,whipped cream powder, yeast and mix them well.
Then add flour to the mixture gradually and knead well with your hands for a few minutes until the dough comes together.
Shape the dough like a ball, place in the large bowl and cover with cling film. Let it rise in a warm place for 45-60 minutes or until doubled in size.
2- While the dough rising, prepare your filling. Crumble or grate the cheese in a bowl. Chop the parsley finely and add to crumbled cheese and mix well.
3- Preheat the oven to 180C and grease a baking tray or place a parchment paper in a tray.
4- Once the dough has risen, punch down and divide into small pieces, each about a size of a small tangerine. Roll each picece into a ball, and then flatten into a round flat circle with your fingertips on the counter.
Put a spoonful of cheese mixture on it (take care not to overfill),leaving a little unfilled dough margin near the edges. Close it up folding the edges upwards like a bundle. Roll the stuffed dough into a ball in your palm.
Place the stuffed dough on the greased tray and repeat this procedure with the rest of the dough pieces. The folded side of pogacas should be at the bottom. Then let the pogacas rest for 30 minutes again.
After 30 minutes brush the stuffed doughs (pogacas) with the beaten egg yolk. Sprinkle with nigella and sesame seeds.
5- Bake in the preheated oven at 180C for about 30-40 minutes, until they are golden brown at top.
Turkish tea goes really well with these delicious pogacas.
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