Recipe onlinefamilyhomerecipes.com/recipe/oskvarkove-pagace-slovak-pork-crackling-biscuits/Scan the code to open the recipe on your phone
Oškvarkové pagáče: Slovak pork crackling biscuits
Classic pagáče from yeast dough with caraway, spread with ground pork cracklings, folded and rolled into layers, baked for 15 minutes at 190 °C (375 °F).
Save on PinterestRecipe at a glance
- Prep time
- 50 min
- Cook time
- 15 min
- Temperature
- 190 °C (375 °F)
- Servings
- about 40 pieces
- Difficulty
- Medium
- Cuisine
- Slovak
Pork crackling pagáče from yeast dough are a classic of traditional home baking that Slovak grandmothers were already making. The dough of semi-coarse wheat flour, milk, butter and yeast is spread with ground pork cracklings and folded and rolled out several times, which gives the pagáče their layers. Before cutting, a grid pattern is marked on the surface with a knife, and they bake for about 15 minutes at 190 °C (375 °F).
If you like a stronger flavor, add crushed garlic to the cracklings or sprinkle the pagáče with cheese before baking.
Ingredients
Dough
Filling
For brushing
Tick off what you already have at home. Send the rest as a shopping list.
Instructions
Tip: tap a step to mark it as done.
First make the starter: add the yeast and a little sugar to the milk and let it rise. In a bowl, combine it with the remaining dough ingredients.
Knead a smooth, not too stiff dough, let it rest for about 15 minutes, knead it well again and transfer it to a rolling board. Grind the cracklings, mix in the caraway seeds and salt them as needed. If they are dry, soften them with a little lard so they are easy to spread. Roll the dough out to a thickness of about 1½ centimeters and spread it with the lukewarm cracklings.
Fold the dough with the cracklings into thirds, roll it out lightly and let it rest for 15 minutes. After 15 minutes, repeat the folding and rolling.
The finished dough should be 1½ to 2 centimeters thick. Press a grid pattern into it with the blunt side of a knife and cut out rounds.
Let the rounds rise on a clean baking sheet for 30 minutes. Before baking, brush them with the egg beaten with salt and bake for 15 minutes at 190 °C (375 °F).
Tip: The cracklings for spreading should be lukewarm and spreadable; cold ones would tear the dough. If they are very salty, add only a pinch of salt to the egg wash.
Nutrition facts
Approximate values per piece, calculated from the ingredients
- Energy
- 194 kcal
- Protein
- 5.5 g
- Carbohydrates
- 16 g
- of which sugars
- 0.7 g
- Fat
- 12 g
- of which saturates
- 5.7 g
- Fiber
- 0.6 g
- Salt
- 0.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Oškvarkové pagáče z kysnutého cesta – klasický recept
Follow us
Recipe ideas every day on Facebook & Pinterest.
