Comments | a_boleyn: Curd Cheese Scones or Turos Pogacsa

a_boleyn

Curd Cheese Scones or Turos Pogacsa

Feb 26, 2012 00:34

I've been wanting to make these cheese scones for some time, and, having recently made several batches of fresh curd cheese/paneer, decided to use one of them for this recipe. Unfortunately, I wasn't able to repeat the gorgeous scones produced by Sissi. Still, the scones were tasty and oh so very rich. Not something you'd indulge in very often ( Read more... )

bread, yeast, cheese, recipe, hungarian

Comments 14

anonymous February 26 2012, 14:44:18 UTC

Congratulations! They look beautiful and delicious! When you left a comment on my blog saying they were not successful I was worried they were really bad... but they look great! The taste is the most important, not the fluffiness (which of course is welcome ;-) )
As I have answered to your comment, maybe try draining the cheese more next time. From my experience, if the cheese is not dry enough, the layered tend to stick together and be slightly raw inside. Pogacsa are not easy to make, so you have done a great job really!
I hope you will not be put off by this experience and I hope you manage the pogacsa of your dreams next time. Sissi (http://www.withaglass.com)

a_boleyn February 26 2012, 17:13:02 UTC

Thank you for ALL the helpful comments. I tried to research this in several places but obviously missed a couple of things ( ... )

anonymous February 28 2012, 15:43:01 UTC

I think you have made fantastic job for the first time (or any time really!). Since they are quite difficult to make, I think also the difference in products such as flour or even yeast between countries can play a role. I am happy my explanations helped a bit, but I'm not a real specialist... Congratulations once more!
I have a box of ten or more round metal circle cutters and when I bought it I was wondering if I would use them, but now I use them very often actually, they even have tiny pogacsa sized circles. I do recommend one of those. Sissi

a_boleyn February 28 2012, 15:54:29 UTC

Thank you for the praise. The glass I used to cut out the pogacsa is about 5cm in diameter which was ok for my purposes. Right now the only cutters I'm going to buy is some shamrock shaped ones so I can cut out cookies for St. Patrick's day. :)

anonymous February 26 2012, 14:45:55 UTC

Oh, and thank you so much for the kind words and the link! I am very proud you consider my pogacsa gorgeous ;-) (And the photo is far from being good...) Sissi

a_boleyn February 26 2012, 17:15:04 UTC

Your posts were of great help and inspiration and the pictures WERE gorgeous. I wish mine had been more layered. Maybe next time when I follow your additional suggestions. :)

anonymous February 27 2012, 18:19:47 UTC

They look delicious Maraia, I would definitely love a taste. My Mom never had cookie cutters, she always used drinking glass, I guess that's why your version looks familiar to me.
Eva Kitcheninspirations.wordpress.com

a_boleyn February 27 2012, 19:06:08 UTC

They were supposed to be small and the drinking glass (or a shot glass) were the smallest sized cutting object I had so I also had to go old-school like my mom. :) I rolled these cheese pogacsa thicker than I did the ones I made with pork cracklings so they came out almost an inch tall in some cases.

That reminds me, I still have enough ground up cracklings in the freezer for another batch one of these days.

ext_870394 February 28 2012, 06:10:48 UTC

Your scones look really delicious. You know I'm really happy that you started to share pictures. I realized how important it its. Without the photos, sometimes it's hard to imagine (or I'm relying on visuals). Great job making Sissi's Scones!

a_boleyn February 28 2012, 06:57:14 UTC

Thank you for the compliment. I bought a camera for Christmas and haven't looked back. In fact, I think I'm getting a little obsessive with the picture taking. :) It's true ... one picture IS worth a thousand words.

ext_877277 February 28 2012, 19:25:46 UTC

I don't think I'd ever seen that post by Sissi - nice to be introduced to the recipe. I've never heard of these, but they look glossy, golden and delicious. Serving them up with some crisp white wine is a great idea too - I bet they'd make the perfect pairing! Maybe a silly comment, but can you make sweet versions of these?

a_boleyn February 28 2012, 20:05:02 UTC

Sissy's recipe was adapted from ones made by Zsuzsa ... a Canadian who cooks traditional Hungarian dishes on this side of the ocean. Sissi's is the standard by which I'd compare my own pitiful attempts as I don't think I could approach Zsuzsa's unless I repeated the recipe many times. :) I found THEM from Eva's blog (kitcheninspirations ( ... )