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Pagáče: Slovak cheese and quark rolls
Flaky yeast rolls made with quark, sour cream, and grated cheese, rolled and chilled before baking at 200°C (400°F). Makes about 35.
Save on PinterestRecipe at a glance
- Prep time
- 25 min
- Cook time
- 20–30 min
- Temperature
- 200 °C (400 °F)
- Servings
- About 35 rolls
- Difficulty
- Medium
- Cuisine
- Slovak
Cheese and quark pagáče are savory Slovak yeast rolls made with margarine, quark (farmer's cheese), and sour cream, with grated cheese layered into the dough. After rising, the dough is sprinkled with cheese, rolled up, and chilled, which helps it form flaky layers during baking. Finally, it is rolled out to about 3 cm thick, brushed with egg yolk, sprinkled with the remaining cheese, and cut into squares. The rolls bake for 25 to 30 minutes at 200°C (400°F).
Ingredients
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Instructions
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Combine the lukewarm milk, yeast, and sugar to make a yeast starter. Mix the room-temperature sour cream with the egg yolks, and combine the flour with the margarine and salt. Add the yeast starter, sour cream mixture, and quark to the flour mixture. Knead into a dough and let rest for about 1 hour.
Roll out the dough to 1 cm thick, sprinkle with 2/3 of the grated cheese, and roll it into a log. Let rest in the refrigerator for about 30 minutes. Then roll the log out into a rectangle 3 cm thick, brush with egg yolk, and sprinkle with the remaining cheese.
Cut the dough into small squares measuring about 4 × 4 cm and place them on a baking sheet. Bake at 200°C (400°F) for about 25–30 minutes.
Tip: You can also cut the rolls into rounds, but keep dough scraps to a minimum, as dough that is kneaded again will no longer have flaky layers.
Tip: These rolls are crispiest the day they are baked. Refresh day-old rolls for a few minutes in a preheated oven.
Nutrition facts
Approximate values per piece, calculated from the ingredients
- Energy
- 162 kcal
- Protein
- 5.1 g
- Carbohydrates
- 14 g
- of which sugars
- 0.8 g
- Fat
- 9.5 g
- of which saturates
- 3.3 g
- Fiber
- 0.5 g
- Salt
- 0.4 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: Syrovo-tvarohové pagáče z kysnutého cesta
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