Bryndzové pagáče: flaky Slovak sheep cheese biscuits without yeast

Tip: tap a step to mark it as done.

1. Place the all-purpose flour, a pinch of salt, and the cold cubed butter in the bowl of a stand mixer fitted with the paddle attachment or a food processor fitted with the chopping blade.

2. Mix for a few seconds until the mixture resembles dry crumbs. The butter should not melt completely; small pieces should remain.

3. Add the bryndza and egg, then mix again briefly, just until the dough comes together into a ball.

4. Roll the dough into a rectangle, fold it like an envelope, and let it rest in the refrigerator for 15 minutes.

5. Complete the rolling, folding, and chilling process three times in total to create flaky layers.

6. After the final rest, roll the dough out to a thickness of 1.5–2 cm and lightly score the top in a grid pattern with a knife.

7. Cut out rounds with a cookie cutter or a small glass and place them on a baking sheet lined with parchment paper.

8. Brush the biscuits with beaten egg yolk and sprinkle with caraway seeds, salt, or bacon to taste.

9. Bake in an oven preheated to 190 °C (375 °F) for about 15–20 minutes, until golden brown.

Tip: The butter must be cold, and you should mix it with the flour for only a few seconds—you want small pieces of butter to remain in the dough.

This recipe was translated from the Slovak original: Lístkové bryndzové pagáče bez kysnutia: chrumkavé vrstvy bez droždia, chutia aj teplé z rúry