Snacks and lunch box

Pagáče: Slovak potato, smoked cheese and walnut biscuits

Makes about 35 flaky yeast biscuits filled with potatoes, smoked cheese, shortening and toasted walnuts, with the dough folded three times.

Slovak cuisine · Translated from Slovak ·

Pagáče: Slovak potato, smoked cheese and walnut biscuitsSave on Pinterest

Recipe at a glance

Prep time
1 hr 30 min
Cook time
20–25 min
Temperature
180–200 °C (350–400 °F)
Servings
About 35 biscuits
Difficulty
Medium
Cuisine
Slovak
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These flaky pagáče, Slovak savory biscuits, are made with a yeast dough wrapped around a filling of finely grated cooked potatoes, smoked cheese, Cera solid vegetable shortening and dry-toasted walnuts. The walnuts replace pork cracklings, and you can barely distinguish them in the finished biscuits.

The filled dough is folded like an envelope three times, giving the baked biscuits their flaky layers.

Ingredients

Dough

Filling

Egg wash

Tick off what you already have at home.

Instructions

Tip: tap a step to mark it as done.

  1. Activate the yeast

    Crumble the yeast into a little of the warm milk, add a pinch of sugar and let stand until foamy. Meanwhile, grate and prepare all the filling ingredients.

  2. Make the dough

    Combine the yeast mixture with the remaining dough ingredients, knead into a dough and let rise.

  3. Add the filling

    Roll out the risen dough and layer the filling over it in this order: toasted walnuts, smoked cheese, Cera and finally potatoes. Fold the dough like an envelope and let rise for 15 minutes.

  4. Fold three times

    Roll out the dough again, fold it like an envelope and let rest for 15 minutes. Repeat once more, for a total of three folds, allowing 15 minutes of rest after each fold.

  5. Bake

    After the third fold, roll out the dough, cut out the biscuits and place them on a baking sheet lined with parchment paper. Brush with the egg beaten with salt and bake at 180–200°C (350–400°F) for about 20–25 minutes, until golden brown.

    Recipe by: Eva Konečná

Tip: Press a sharp cutter straight down without twisting so the edges of the layers do not stick together. Stack the dough scraps rather than gathering them into a ball, then roll them out again.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy
160 kcal
Protein
3.9 g
Carbohydrates
17 g
of which sugars
0.8 g
Fat
8.8 g
of which saturates
1.8 g
Fiber
1.0 g
Salt
0.3 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: Lístkové pagáče so zemiakmi, údeným syrom a orechmi

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